Comments on: Pineapple Tiramisu – Tiramisu all’ananas

By: Lori

Lori — Mon, 20 Dec 2010 19:50:40 +0000

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!!

By: amanda carlynn

amanda carlynn — Tue, 05 Oct 2010 11:54:25 +0000

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!

By: Patty

Patty — Thu, 29 Apr 2010 11:52:28 +0000

@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.

By: Sarah

Sarah — Tue, 13 Apr 2010 22:39:38 +0000

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.