Tiramisu with Flambéed Pineapple

There are countless variations of the famous Italian dessert made with mascarpone, ladyfingers, coffee, and cocoa. We present you with a version featuring flambéed pineapple, which in taste is in no way inferior to the original.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 1 piece Pineapple, fresh

  • 40 g Oil, plant, coconut

  • 2 spoons Sugar, brown

  • 3 spoons Alcohol, Vodka

  • 3 pieces Egg, egg yolk, fresh

  • 4 spoon Sugar, white

  • 450 g Cheese, creamy

  • 1 spoon Vanilla, extract, natural

  • 500 ml Sweet cream

  • 3 spoons Powdered sugar

  • 200 g Breadcrumbs, dried

Steps

  1. Cut off the core and leaves of the pineapple. Place it on the cut end of the core and hold it firmly. With the other hand, using a long knife, cut the scaly skin from top to bottom in strips. Peel the fruit as thickly as possible to remove all the "eyes." Then, slice the peeled pineapple into 1 cm thick rings. Remove the hard center with a ring cutter and cut the rings into smaller pieces.

  2. Melt coconut butter in a pan and sauté the pineapple pieces. Sprinkle the pineapple pieces with brown sugar, then pour maraschino liqueur into the pan along the edge. Light the alcohol with a match to ignite it. Baste the pieces with the burning alcohol until the flame goes out. Transfer the flambéed pineapple pieces from the pan to a bowl. Crumble the ladyfingers into the bowl and mix everything well.

  3. In a heatproof bowl, mix the egg yolks with two tablespoons of sugar. Place a pot on the stove with a small amount of water to boil (see additional tips). When the water boils, reduce the temperature so that the water just simmers. Place the bowl with the egg yolks over the pot of boiling water and whisk the contents with an electric mixer for 3 to 5 minutes until a slightly thicker yolk cream forms.

  4. In another bowl, cream the mascarpone with an electric mixer. Slowly mix the yolk mixture and vanilla into the mascarpone. Then, whip the sweet cream firmly with powdered sugar. Gently fold the mascarpone into the whipped cream.

  5. Cover the bottom of the glasses with the pineapple and ladyfinger mixture. Then add a spoon or two of the mascarpone cream, which is covered with pineapple pieces and crumbled ladyfingers. Fill the glasses to the top with the remaining mascarpone cream. Finally, garnish the cream with the remaining pineapple pieces and ladyfingers. The prepared dessert can be served immediately or stored in the refrigerator until use.

Nutrition Information (Per 100g)

  • Calories: 150.24 kcal
  • Fat: 9.46 g
    • Saturated Fat: 5.65 g
  • Carbohydrates: 14.37 g
    • Sugars: 11.34 g
  • Protein: 1.33 g
  • Fiber: 0.69 g

Advice

A water bath is used for melting and dissolving delicate foods and ingredients or for frothy mixing (especially for preparing various sauces and creams). Place a heatproof bowl with the ingredients over another bowl with hot water and whisk the ingredients in the upper bowl until they thicken and froth. The water in the lower bowl should not boil vigorously!