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.
Photo credit: © Eatwell101.com
Ingredients list for pineapple & raspberry tiramisu
Serves 4:
- 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 with 3 tablespoons of espresso)
- 1/2 liter of water
- 3.5 oz (100g) frozen raspberries
- 3 tablespoons (15g) of coconut powder
Directions
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 in 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 in the refrigerator until serving.
Pineapple Raspberry Tiramisu
No true family meal is complete without a perfectly crafted dessert, and this twist on Italy’s best-loved food is the perfect answer.
- 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 with 3 tablespoons of espresso)
- 1/2 liter of water
- 3.5 oz (100g) frozen raspberries
- 3 tablespoons (15g) of coconut powder
Instructions
- Separate the egg whites from the yolks.
- Whisk the egg yolks with 1/4 cup (50g) of brown sugar and vanilla sugar until the mixture whitens.
- Add the mascarpone, whisk, and make sure the mixture is smooth.
- Beat the egg whites until stiff and fold into the previous mixture with a spatula, then refrigerate.
- Peel the pineapple and cut into small cubes.
- 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.
- Dissolve the instant chicory in 1/2 liter of water, then soak the ladyfinger cookies.
- Line the bottom of the glasses with the pineapple puree, then cover with a layer of cookies, and then a layer of mascarpone cream.
- Alternate layers of cookies and cream, and then, finally, put a layer of raspberries, slightly thawed. Sprinkle with powder coconut. Keep in the refrigerator until serving.
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