Grilled pineapple tiramisu X 2 variations

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.