Preparing the mascarpone
Stir the Quimiq in a bowl until it's smoothly using a whisk. Bit by bit add the mascarpone and finally blend in the dust sugar. Peel the pineapple and cut it into small pieces. Mix the juice in a bowl with the rum.
Pineapple-Tiramisu
200 packs of
ladyfingers
250g
Mascarpone
250g
QuimiQ
2 tablespoons of
icing sugar
1 small package
of vanilla sugar
1 can
of pineapple slices
2 tablespoons of
rum
100g
1 slice
energy
1689 kJ
22527 kJ
403 kcal
5379 kcal
fat
8.3 g
111 g
saturated_fat
3 g
39 g
carbs
69 g
932 g
sugars
34 g
455 g
protein
11 g
149 g
salt
0.2 g
3.1 g
Pineapple-Tiramisu
description & times
The classic Tiramisu-recipe from Italy is combined here with the juice and pieces of the exotic pineapple. The dessert tastes fruity and delicate. If you are expecting guests, you can easily prepare it the day before. It must be left standing and cooled for a while to make it cut-resistant. This recipe comes without an egg, so salmonellae are not a problem in summer. This pineapple tiramisu is a holiday for the palate!
Setting the layers
Cover a mold with some fresh plastic film and apply a layer of mascarpone cream. Dip the ladyfingers briefly in the pineapple juice and lay them on top. Spread out cream again on the ladyfingers and place the next layer of the dipped ladyfingers and pineapple pieces over it. Spread out again some more cream on the tiramisu and add a third layer of ladyfingers. Cover it with fresh plastic film and put it in the fridge for four hours.
Decorating the dessert
Remove the tiramisu from the mold and carefully peel off the foil. Sprinkle it with chocolate chips or cocoa and decorate it with pineapple pieces. Cut it into ten pieces.
Pineapple-Tiramisu
Cool the pineapple-tiramisu until it gets finally served. It can be prepared very easily the day before.
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