Pineapple Tiramisu is an easy-to-make and delicious dessert, ideal to be brought to the table on March 8th, Women’s Day! Pineapple Tiramisu is prepared with few ingredients and in simple gestures. The cream is made with cream, mascarpone, yoghurt, pieces of pineapple in syrup and is perfumed with Berry Vanilla Extract. Then just simple ladyfingers will be enough and the pineapple tiramisu is ready! Have fun decorating tiramisu in a thousand different ways; In today’s recipe, I made the “mimosa” by cutting the ladyfingers into cubes and finally I gave a touch of colour with the Candied Cherries … a joy for the eyes and the palate!
This is my proposal for the dessert of lunch or dinner on March 8th … I’m sure, however, that you will like this tiramisu so much that you will want to prepare it all year round!
Preparation time: 15 min
Ready in: 15 min
250 g ladyfingers biscuit (approx.)
250 ml fresh cream
100 g mascarpone
2 tbsp. icing sugar
1 teaspoon berry vanilla extract
250 g pineapple yoghurt (2 jars)
Colours for Cakes Yellow
150 g pineapple in syrup
FOR THE BATH
Pineapple Syrup (made from canned pineapple)
200 g pineapple in syrup (approx.)
ladyfingers cubes to taste
Amount per serving
% Daily Value*
Total Fat 5.3g 7%, Saturated Fat 2.3g 12%, Cholesterol 39mg 13%, Sodium 53mg 2%, Total Carbohydrate 46.8g 17%, Dietary Fiber 1.7g 6%, Total Sugars 33.4g, Protein 5.7g, Vitamin D 0mcg 0%, Calcium 78mg 6%, Iron 1mg 3%, Potassium 105mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
1. Preparation of Pineapple Tiramisu
Let’s start by preparing the tiramisu cream. In a large bowl put the cold cream of the fridge, mascarpone, icing sugar, vanilla extract and a few drops of yellow colour for sweets, then work the ingredients with the electric mixer until you get a firm and well-whipped cream.
Now add the pineapple yoghurt, adding it to the cream with the help of the electric mixer. As the last step, add the diced pineapple in syrup to the cream, this time working with a spoon with the classic movements from the bottom up.
Here is the pineapple cream ready! Keep it in the fridge until ready for use.
Let’s now prepare the tiramisu dip. Collect the pineapple preservation syrup in a bowl and add it with pineapple juice; there are no precise doses to be respected, so adjust with the syrup according to how much you want your tiramisu to be “sweet”.
We are ready to assemble tiramisu! Spread a couple of spoonfuls of pineapple cream on the bottom of a baking dish (mine is square and measuring 25cm each side), then make the first layer of ladyfingers well soaked in the bath. Cover everything with half the cream, then make another layer of ladyfingers soaked in the bath and finish by distributing the remaining cream on the surface.
We decorate tiramisu. Cut 4-5 ladyfingers into cubes and distribute them on the edge of the baking dish, thus creating the “mimosa” effect. Decorate the surface of tiramisu with slices of pineapple in syrup; I cut them in two and I formed an “online” motif. As a final touch, decorate with Candied Cherries. Obviously, this is just one of a thousand possible ways to decorate tiramisu … as always, give your imagination plenty of room! Ready the pineapple tiramisu, cover it with plastic wrap and let it rest in the fridge for at least a couple of hours.
Here is ready the pineapple tiramisu!