Caramelized Fresh Pineapple Tiramisu
A tropical twist on the classic Italian dessert, featuring layers of coffee-soaked ladyfingers, creamy mascarpone sabayon, and caramelized fresh pineapple. This elegant dessert combines the richness of traditional tiramisu with bright, caramelized pineapple flavors.
Ingredients
- •1½ cups water
- •6 tablespoons freshly ground French roast coffee
- •3 tablespoons black tea leaves
- •3 tablespoons Cognac
- •8 large egg yolks
- •½ cup heavy whipping cream
- •6 tablespoons sugar
- •¼ teaspoon salt
- •16 ounces mascarpone cheese
- •2 tablespoons Cognac
- •4 large egg whites
- •4 cups fresh pineapple
- •¼ cup sugar
- •⅛ teaspoon salt
- •½ whole vanilla bean
- •12 ounces soft ladyfingers
- •¼ cup bittersweet chocolate
- •1 whole fresh pineapple triangles
Cooking Instructions
- 1.
Place coffee filter in strainer set over medium bowl. Bring 1 1/2 cups water to boil in heavy medium saucepan. Mix in coffee and tea. Turn off heat; cover and let steep 5 minutes. Strain mixture through coffee filter. Stir in Cognac. Cool completely.
15 min
- 2.
Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes. Remove from over water. Place over larger bowl of ice and water. Cool quickly, whisking often, about 5 minutes.
10 min
- 3.
Stir mascarpone in large bowl to loosen texture. Fold in cooled yolk mixture in 3 additions, then fold in Cognac. Beat whites in medium bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions. Cover; chill up to 1 day.
20 min
- 4.
Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.
20 min
- 5.
Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers. Brush with coffee flavoring. Spread with half of sabayon (about 3 cups). Scatter half of pineapple over. Repeat with ladyfingers, flavoring, sabayon, and pineapple. Cover; chill overnight.
20 min
- 6.
Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired. Cut into squares or spoon onto plates and serve.
5 min
- 7.
*An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets.
