Pineapple tiramisu

Pineapple tiramisu


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About this recipe: This dessert is cool, refreshing and absolutely delicious! I use tinned pineapple, and I can make this early in the day, or even better, I'll prepare it the night before. It needs to chill for at least 4 hours before serving.


Serves: 4 

  • 3 eggs, separated
  • 75g caster sugar
  • 250g mascarpone cheese
  • 1 (230g) tin pineapple rounds
  • 1 packet sponge fingers
  • unsweetened cocoa powder

Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

  1. Beat the egg whites until very stiff; set aside. Beat the egg yolks with the caster sugar until pale and smooth. Beat the mascarpone into the egg yolk mixture, then gently fold in the beaten egg whites; set aside.
  2. Remove the pineapple slices from the tin, reserving the juice, and drain on kitchen paper. Cut into pieces.
  3. Cut the sponge fingers into 2 or 3 pieces each, then dip briefly into the pineapple juice.
  4. Place a layer of biscuits into 4 to 6 individual dessert glasses, then place a few pieces of pineapple on top and cover with a layer of the mascarpone mixture. Repeat once. Sprinkle generously with cocoa powder, and chill in the fridge for at least 4 hours before serving.

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