Caramelized Fresh Pineapple Tiramisu
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
71
Spice
49
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cups
Water2 tbsps
Cognac8 large
Egg Yolk1 cup
Heavy Whipping Cream1 cup
Sugar1 tsp
Salt4 large
Egg WhiteDirections:
1
For coffee, tea, and cognac flavoring: Place coffee filter in strainer set over medium bowl
2
Bring 1 1/2 cups water to boil in heavy medium saucepan
3
Mix in coffee and tea
4
Turn off heat; cover and let steep 5 minutes
5
Strain mixture through coffee filter
6
Stir in Cognac
7
Cool completely
8
Place coffee filter in strainer set over medium bowl
9
Bring 1 1/2 cups water to boil in heavy medium saucepan
10
Mix in coffee and tea
11
Turn off heat; cover and let steep 5 minutes
12
Strain mixture through coffee filter
13
Stir in Cognac
14
Cool completely
15
For cognac sabayon: Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend
16
Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes
17
Remove from over water
18
Place over larger bowl of ice and water
19
Cool quickly, whisking often, about 5 minutes
20
Stir mascarpone in large bowl to loosen texture
21
Fold in cooled yolk mixture in 3 additions, then fold in Cognac
22
Beat whites in medium bowl until soft peaks form
23
Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions
24
Cover; chill up to 1 day
25
Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend
26
Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes
27
Remove from over water
28
Place over larger bowl of ice and water
29
Cool quickly, whisking often, about 5 minutes
30
Stir mascarpone in large bowl to loosen texture
31
Fold in cooled yolk mixture in 3 additions, then fold in Cognac
32
Beat whites in medium bowl until soft peaks form
33
Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions
34
Cover; chill up to 1 day
35
For caramelized pineapple: Combine pineapple, sugar, and salt in large nonstick skillet
36
Scrape in seeds from vanilla bean; add bean
37
Stir over medium heat until sugar melts and syrup forms
38
Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely
39
Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers
40
Brush with coffee flavoring
41
Spread with half of sabayon (about 3 cups)
42
Scatter half of pineapple over
43
Repeat with ladyfingers, flavoring, sabayon, and pineapple
44
Cover; chill overnight
45
Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired
46
Cut into squares or spoon onto plates and serve
47
Combine pineapple, sugar, and salt in large nonstick skillet
48
Scrape in seeds from vanilla bean; add bean
49
Stir over medium heat until sugar melts and syrup forms
50
Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely
51
Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers
52
Brush with coffee flavoring
53
Spread with half of sabayon (about 3 cups)
54
Scatter half of pineapple over
55
Repeat with ladyfingers, flavoring, sabayon, and pineapple
56
Cover; chill overnight
57
Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired
58
Cut into squares or spoon onto plates and serve
59
*An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets
60
*An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets