The Pineapple Tiramisù with Cream is a variant of the classic coffee tiramisù, much lighter, prepared with fruit, mascarpone, and lemon-scented custard.
This is a different version, much fresher and more summery, and children can also eat it because it does not contain coffee.
It doesn’t contain raw eggs, making it perfect even for pregnant women, to avoid risks.
It can be prepared with both fresh and canned pineapple and also with other types of fruit, it’s very versatile and appreciated all year round.
If you like this soft and creamy version with the crunchiness of pineapple, follow the recipe!
ALSO CHECK OUT THESE RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 8 Minutes
- Portions: 6 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pineapple Tiramisù with Cream
- 1 pack of ladyfingers
- 5.3 oz Mascarpone
- 1 can of canned pineapple
- 2 cups ml Milk
- 3.5 tbsp Limoncello
- 3/4 cup g Sugar
- 2 egg yolks
- 1.8 oz Cornstarch (maizena)
- 1 grated lemon zest
- to taste canned pineapple juice
- 1 oz Limoncello
- 1 oz Water
- 1 tbsp Sugar
- to taste pineapple slices
- to taste maraschino cherries
- to taste mint leaves
Preparation for Pineapple Tiramisù with Cream
To prepare the tiramisù, start with cooking the lemon custard. I made it with the Thermomix, adding all the ingredients to the bowl and setting the cooking for about 10 minutes, you can also prepare it on the stove with a saucepan.
Find both versions and the preparation here.
I added a little extra cornstarch because I needed a thicker cream.
When the cream is ready, cover with plastic wrap and let it cool a bit.Pour the mascarpone into the lemon cream, mix and blend both ingredients well.
Drain the pineapple slices from the canning syrup and set aside, now prepare the syrup by adding water, limoncello, and sugar to the syrup.
Take a baking dish or tray as you prefer, quickly dip the ladyfingers in the syrup on both sides then distribute them on the bottom of the dish or tray, cover with a layer of cream and mascarpone, using a spoon or a piping bag, add pieces of canned pineapple and continue with more layers.
Finish the pineapple tiramisù by decorating it with lots of cream tufts, garnish with sliced pineapple, maraschino cherries, and mint leaves.
Store the tiramisù in the fridge for a couple of hours before serving it.
Anna recommends…
You can make the tiramisù in a large baking dish or tray or in individual cups to create more portions!
You can also make it with just mascarpone cream and eggs.
You can make the tiramisù in a large baking dish or tray or in individual cups to create more portions!
You can also make it with just mascarpone cream and eggs.
