No true family meal is complete without a perfectly crafted dessert, and this twist on Italy’s best-loved food is the perfect answer. This pineapple and raspberry tiramisu is easy to put together and satisfying. Layers of chicory-soaked biscuit on a bed of smooth pineapple puree help to cut through the richness of mascarpone while frozen raspberries add a bit of ‘zing’ to round-up this crowd pleasing dessert.
Ingredients list for pineapple & raspberry tiramisu trifles
- 2 eggs
- 1/3 cup (70g) brown sugar
- 1 packet (1tbsp) of vanilla sugar
- 1/3 pound (150g) mascarpone
- 1/2 fresh pineapple
- 1 star anise
- 12 ladyfingers cookies
- 3 tablespoons of instant chicory (you can substitute by 3 tablespoon of expresso)
- 1/2 liter of water
- 3.5 oz (100g) frozen raspberries
- 3 tablespoons (15g) of coconut powder
1. Separate the egg whites from the yolks.
2. Whisk the egg yolks with 1/4 cup (50g) of brown sugar and vanilla sugar until the mixture whitens.
3. Add the mascarpone, whisk and make sure the mixture is smooth.
4. Beat the egg whites until stiff and fold into the previous mixture with a spatula, then refrigerate.
5. Peel the pineapple and cut into small cubes.
6. In a saucepan, cook pineapple cubes with star anise and 1.5 tbsp (20g) of brown sugar for about 20 minutes. You should get the texture of a puree. Allow to cool and remove the star anise.
7. Dissolve the instant chicory to 1/2 liter of water, then soak the ladyfinger cookies.
8. Line the bottom of the glasses with the pineapple puree, then cover with a layer of cookies, and then a layer of mascarpone cream.
9. Alternate layers of cookies and cream, and then, finally, put a layer of raspberries, slightly thawed. Sprinkle with powder coconut. Keep into the refrigerator until serving.