How delicious is Pineapple Tiramisu! A fresh and tasty dessert suitable for all seasons. It’s quite simple to prepare and will impress your guests. You can make it with store-bought ladyfingers or make them yourself following my recipe. If you prefer, you can also use a sponge cake base, and the dessert will still turn out well. I used canned pineapple and to soak the ladyfingers, I used the syrup from the can, to which I added some lemon liqueur. You can also use fresh fruit: in this case, you’ll need to boil some water with sugar to create a sort of syrup to soak the cookies. Let’s prepare this delicious mascarpone and pineapple dessert together.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All seasons
- Energy 582.34 (Kcal)
- Carbohydrates 89.80 (g) of which sugars 74.25 (g)
- Proteins 7.97 (g)
- Fat 21.72 (g) of which saturated 11.65 (g)of which unsaturated 2.86 (g)
- Fibers 0.62 (g)
- Sodium 136.72 (mg)
Indicative values for a portion of 163 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 Tiramisu
- 5 slices pineapple, canned
- 1 1/2 cups sugar syrup (Preservation liquid of pineapple)
- 1/3 cup limoncello
- 7 oz ladyfingers
- 8.8 oz mascarpone
- 1/3 cup sugar
- 3 eggs
- 1/2 lemon zest
- 2 slices lemon
- 8 leaves mint
What You Need for Pineapple Tiramisu
- 1 Baking Dish
- 1 Mixer
- 2 Bowls
- 1 Spatula
- Food Wrap
Preparation of Pineapple Tiramisu
Open the can of canned pineapple and pour the preservation liquid into a dish. Add the limoncello and mix.
Cut 3 slices of pineapple into pieces and set them aside in a small bowl.
Break three medium eggs and separate the yolks from the whites, placing them separately in two different bowls.
Add 70 g of sugar to the yolks and beat with an electric mixer until they become a soft and fluffy cream.
Add the mascarpone to this mixture and continue to work it until the cheese is perfectly combined with the sugar and egg cream.
Wash the whisks well and dry them, then proceed to whip the egg whites until they form stiff peaks.
Gradually add them to the yolks and mascarpone, incorporating them using a spatula, making upward and downward movements to avoid deflating the mixture.
Dip the ladyfingers in the syrup and arrange them on the bottom of the baking dish, side by side, filling all spaces.
Cover with half of the cream, spreading it well everywhere. Place the pineapple pieces set aside before on top.
Continue with another layer of syrup-soaked ladyfingers and cover with the remaining cream.
Cut the remaining two slices of canned fruit into 4 parts each and place them on the dessert. Add fragrance with the grated zest of half an organic lemon and garnish by adding lemon slices and mint leaves.
Cover the baking dish with food wrap and let it rest in the fridge for about 6 hours, preferably overnight.
In this way, the ladyfingers will soften evenly and absorb the flavors better.
Enjoy your tasting!
Annamaria’s Tips
If any dessert is left over, place it in an airtight container and store it in the fridge. It should be consumed by the next day.
If you wish, you can also proceed with pasteurizing the eggs.
For other Desserts click Here.
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