Thanks for the inspiration Bronnagh, this dessert is really something.
Grilled
pineapple tiramisu from https://azaleaoils.com/
Serves 8-10
I medium sized pineapple, peeled and very thinly sliced;
Azalea Grapeseed Oil, to brush; 3 eggs, separated; 1/3 cup caster sugar; 150g
mascarpone; 200ml thickened cream, lightly whipped; 1 packet of Italian sponge
finger biscuits; 2 cups strong black instant coffee, cooled; ¼ cup dark rum; cocoa
powder, to decorate
1. Preheat
a BBQ grill to medium high. Brush both sides of pineapple slices with grapeseed
oil then grill 2-3 mins each side until charred and softened. Set aside.
2. In a
large, clean bowl whisk egg whites to soft peaks. Transfer to another bowl.
3. Add
egg yolks and sugar to the bowl and whisk until pale. Add the mascarpone and
whisk until smooth and combined. Carefully stir in the whipped cream then add
whisked egg whites and gently fold through until just incorporated. Set aside.
4. Combine
cooled coffee and rum. One at a time, dip a biscuit into the coffee mixture and
arrange on the bottom of a deep serving bowl (you can use a 20cm square dish or
something of equivalent size) until the entire bottom is covered. Spoon over ½
the mascarpone mixture and spread to cover the biscuits. Top with ½ the grilled
pineapple slices. Repeat the dipped biscuit layer, remaining pineapple, then
top with remaining mascarpone mixture.
Refrigerate for 2 hours then dust with
cocoa powder to serve.
This was delicious, lighter than I expected. But, I thought I'd try a different version as many people don't like to eat uncooked eggs. I made a few changes from the next recipe such as adding in grilled pineapple of course, using lactose free cream, decaffeinated coffee, grated chocolate instead of cocoa on the top and as I didn't have any coffee flavoured liqueur we did without, I made it smaller too, it was great. This is my preferred recipe, Anne
The Best Tiramisu You Will Ever Make from https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/#wprm-recipe-container-73213
Ingredients: 6 large egg yolks (approx. 1/2 cup of yolks); 1 cup sugar; 1
1/4 cup mascarpone cheese (room temperature); 1 3/4 cup heavy whipping cream;
30 each Italian ladyfingers about 1 ½ of the 7 ounce packages (Savoiardi
style); 1 cup cold espresso or strong coffee; 1/2 cup coffee flavored Liqueur
optional; 1 ounce unsweetened cocoa for dusting
Instructions:
Combine egg yolks and sugar in the top of a double boiler,
over boiling water using a whisk to mix. Reduce heat to low, and cook for about
10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove
from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in
mascarpone.
Add room temperature mascarpone to whipped yolks, mix until
well combined.
In a separate bowl, using an electric mixer whip cream to
stiff peaks (hand mixer or stand mixer
is fine)
Gently fold the whipped cream in the mascarpone sabayon
mixture and set aside. The mascarpone does not have to be at room temperature,
but it will help it mix in easier if it is.
Take it out of the refrigerator as you gather ingredients to make the
recipe.
Mix the cold espresso with the coffee liquor and dip the
ladyfingers into the mixture just long enough to get them wet, do not soak
them!
Arrange the ladyfingers in the bottom of a 22cm square
baking dish (or container similarly sized)
Spoon half the mascarpone cream filling over the
ladyfingers. Repeat process with another layer of ladyfingers Add another layer of tiramisu cream
Refrigerate at least 4 hours. Overnight is best. Dust with cocoa before serving.
