Pineapple & Coconut Tiramisu
An exotic summer dessert that you can whip up in 15 minutes and keep in the fridge for up to three days.
Substitute:
- No pineapple juice? Use orange juice instead.
- No rum? Try it with a splash of vanilla extract.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 4
Ingredients:
180 g Pineapples
175 g Mascarpone
100 g Caster sugar
3 Eggs
15 g Desiccated coconut
60 g ladyfingers
6 tbsp Pineapple juice
2 tbsp Rum
Recipe:
- Separate the eggs and put the yolks in a large mixing bowl. Add the sugar and whisk until pale and fluffy. Fold in the mascarpone and coconut until smooth.
- In another bowl, whisk the egg whites into firm peaks. Fold the whites into the mascarpone mixture to make a light and fluffy cream. Set aside.
- In a bowl, add the pineapple juice and rum. Break the ladyfingers in half and add them to the bowl until soft.
- Now, layer your ladyfinger biscuits, pineapple chunks and mascarpone cream in glasses or up-cycled jam jars. Cover and chill in the fridge for a few hours or overnight.
How to store
Store in the fridge for up to 3 days.
