Clean the pineapple and cut it into wedges, removing the innermost woody core. I chose to start with a whole pineapple rather than using pre-packaged pineapple juice.
Juice the pineapple to extract only the juice.
Separate the egg yolks from the whites, beat the yolks with the sugar until light and fluffy, and fold in the mascarpone.
Quickly but gently fold in the stiffly beaten egg whites using upward folding motions. Place the cream in the refrigerator to chill.
Pour the pineapple juice into a deep dish.
Spread a little cream on the bottom of the baking dish and begin arranging the first layer of ladyfingers soaked in pineapple juice.
Spread a layer of mascarpone cream and continue alternating layers of cream and ladyfingers until the dish is filled to the top. The final layer should be cream.
For the final garnish, chop some milk chocolate and sprinkle it over the top.
Let the tiramisu chill in the refrigerator for 3 hours before serving.
Pineapple Tiramisu
I made this pineapple tiramisu for a party I threw for a friend of mine. I wanted something original and refreshing, and I have to say that everyone really loved it!!
Pineapple tiramisu is fresh and delicate—perfect for enjoying on one of these summer days!! :D
Enjoy your meal!! :)