Pineapple Tiramisu – Tiramisu all’ananas
Tiramisu in Italian means, “pick me up,” if you are feeling down maybe this famous Italian dessert will do the trick.
Ingredients:
4 large eggs*
2 cups Mascarpone cheese, don’t use substitutes
36 Savoiardi (lady fingers)
1 can sliced pineapple (no sugar added)
3/4 cup sugar
3 cups pineapple juice (no sugar added)
Instructions:
1. Beat the egg whites until stiff peaks form and then refrigerate.
2. In a large bowl beat the egg yolks with the sugar until fluffy. Use an electric hand mixer or a food processor.
3. Add the mascarpone cheese and mix until well combined.
4. Gently fold the egg whites into the mascarpone mixture.
5. Dip both sides of the lady fingers into the pineapple juice and place them in the cake dish (my dish is oval about 18″ x 10″).
6. Spread half of the mascarpone cream over the ladyfingers then cover this layer with remaining ladyfingers always dipped in the pineapple juice.
7. Complete the dish spreading the rest of the mascarpone cream.
8. Decorate with the pineapple slices and refrigerate for at least 4 hours, better yet overnight.
Notes:
By definition Tiramisu should only refer to the traditional recipe, however reality is people are making a lot of varieties with fruit and other ingredients.
*If you are worried about the health risks from eating uncooked eggs I suggest that you ask your grocer for pasteurized eggs. I know that in the U.S. you can purchase them in a carton.
I’ve made your Pineapple Tiramisu several times, always to rave reviews. My family likes this much better than the traditional espresso-and-cocoa tiramisu. Last year, I took 2nd place in an “Iron Chef” competition at my workplace.
I stray from the recipe a bit: I use more Savoiardi (ladyfingers) than what’s called for in your recipe. I build my tiramisu in a 9×13 inch pan, and I usually get about 48 Savoiardi in there (I pack them pretty tightly together!). I include about 1/4 teaspoon of orange extract in the mascarpone cream mixture; and for the decoration on top I use Mandarin orange sections in addition to the pineapple slices called for in the recipe.
I’d love it if you would post a recipe for a ricotta cheesecake. My grandmother used to make one; all I remember is that it had a thin pastry crust, that it was baked, and she used anisette for flavor. She emigrated to the US from Bari; I don’t know if the region from which her family came is helpful to you. I’ve found a few recipes online that come close, but nothing quite like Grandma’s.
Thanks for a great Web site! I enjoy your recipes very much.
@Sarah: nice twist to my recipe, I’ll try it next time. The number of savoiardi changes depending on the pan you’re using. I’ll add a note to the recipe, thank you for pointing that out.
About the ricotta cake there are many different kinds and I personally never heard of one with anisette in it. Yes it’s helpful to know where your grandma was coming from. I’ll check and let you know if I find something.
Thx 4 the recipe. i luv pinapples for i grew up in hawaii, but born north of the U.S. this website just saved my life for i had to get a recipe for a assignment for my L.A class. yes, i am in the u.s but i like to try recipes from other countries, but my fav is italian food. so, peace!
Patty, I make the traditional one with whipping cream (rather than mascarpone…the family loves it!!). It does, however, take a while to beat the cream. It makes for a “lighter” tasting tiramisu’. I’ve also tried dipping the cookies into orange juice (for those who don’t drink coffee). Yesterday I made one with pineapple juice, and that was awesome!! I didn’t know you had the recipe on here, I just wanted to try a different juice! Love your recipes!!