Pineapple single serving tiramisu is a fresh and delicious version of the classic Tiramisu. Easy and quick to prepare, it’s delicious.
Hot or not, I never give up on desserts, I just try to opt for fresh ones! And surely pineapple tiramisu is a summer tiramisu!
Nowadays, pasteurized yolks and whites are easily found in supermarkets.
But it’s also true that pasteurizing eggs at home is very simple and quick. You just need a candy thermometer (also now available at very affordable prices).
Just follow the procedure I indicate in the recipe.
I used canned pineapple which will definitely give the dessert a more intense flavor. But you can easily use fresh pineapple as long as it’s well-ripened.
Among the various layers, I used ladyfingers, but sponge cake or pavesini are also fine.
This dessert is fresh and creamy, the ladyfingers should be soaked in the pineapple syrup, but if you’re using fresh fruit, you can soak them in pineapple juice.
If you want to make it lighter, you can replace the cream with ricotta.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Mother's Day
- Energy 345.43 (Kcal)
- Carbohydrates 34.95 (g) of which sugars 27.04 (g)
- Proteins 4.97 (g)
- Fat 22.02 (g) of which saturated 8.42 (g)of which unsaturated 1.55 (g)
- Fibers 0.35 (g)
- Sodium 82.59 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pineapple Single Serving Tiramisu
- 8.8 oz mascarpone
- 3 eggs (fresh at room temperature)
- 4.2 oz sugar (divided into three equal parts of 1.4 oz)
- 7 oz sweetened whipped cream
- 1.7 oz water
- 1 package pineapple, canned
- q.b. ladyfingers (or pavesini or sponge cake)
Tools
- Electric Mixer
- Saucepan
- Bowl
- Small Bowls
Steps for Pineapple Single Serving Tiramisu
Divide the sugar into equal parts 1.4 oz / 1.4 oz / 1.4 oz
Meanwhile, prepare the mascarpone cream with pasteurized eggs.
Separate the yolks from the whites into two different bowls and begin pasteurizing the yolks.
Place the egg yolks and one part of sugar 1.4 oz in a bowl and beat them with an electric mixer for 5 minutes until they become foamy and whitish.
Pour 0.85 oz of water and 1.4 oz sugar into a saucepan and bring it to 250°F.
(Check the temperature with a food thermometer).
Pour the syrup in a thin stream into the slightly whipped yolks and continue whipping with the electric mixer until they swell.
The heat of the sugar syrup will “cook” the yolks.
At this point, work the mascarpone for a few minutes.
Add the mascarpone to the yolks and mix.
Pasteurize the egg whites, then in a saucepan, prepare the syrup with 0.85 oz of water and 1.4 oz of sugar and bring it to 250°F (as you did with the yolks).
Pour the syrup into the slightly whipped egg whites and continue whipping until you get a fluffy mixture.
Add the egg whites to the mascarpone cream and mix with a spatula.
Whip the cream in a bowl.
(I used already sweetened cream; if you use whipping cream, add 1/2 tablespoon of powdered sugar).
Fold the cream into the mixture, stirring from bottom to top
Then proceed to assemble the tiramisu. Cut the ladyfingers according to the desired size.
Soak the ladyfingers or pavesini in pineapple juice, passing them once on both sides.
Form the first layer.
Pour the mascarpone cream on top, then a layer with pineapple pieces.
Cover with another layer of ladyfingers and repeat the steps (soak in pineapple juice, cover with cream, and finish with diced pineapple).
Place the pineapple tiramisu in the fridge to rest for a couple of hours.
Enjoy your meal.
Tips
Always use fresh eggs at room temperature.
Choose a bowl preferably made of glass and not too large.
When separating the whites from the yolks, be careful not to let any yolk get into the whites.
Always use clean and dry whisks.
If you’re using an electric mixer to whip the egg whites, make sure to use wide-bladed whisks.
Once you follow these small tips, you’ll see your egg whites perfectly whipped!
When incorporating the mascarpone, use a hand-held spatula.
To soak the cookies, I used syrup, but if using fresh pineapple, use pineapple juice in this case.
If you liked this recipe, click many stars, thank you so much.
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