Sunday, April 1, 2012

Pineapple Tiramisu

Tiramisu is usually made by soaking the lady finger cookies in coffee, but this recipe uses pineapple juice instead, it's sooo good. I learned it at a cooking class through the arts and crafts center on base, I highly recommend signing up for fun classes like this!

First of all you need to keep in mind that this needs to be done at least 12 hrs in advance. It has to sit for the flavor to be at it's best. 

First step, make the marscapone cream.

Marscapone cream:
2 cups Marscapone cheese (Comes in a tub like cream cheese)
1 cup whipping cream (Italians do not refrigerate this, it comes in a little carton)
3 egg yolks (only two if they are really big yolks)
1/2 cup sugar

1. Blend the egg yolks and sugar well
2. Add the Marscapone and mix with egg beater
3. In a separate bowl whip the cream (until it forms peaks, this will take several minutes on top speed of the egg beater, but don't overdo it, watch it closely)
4. GENTLY fold the whipped cream into the marscapone mix, be delicate.

Next prepare the lady fingers:
1 package of savoiadri (Lady fingers)
2 cans (maybe one...I can't remember) of pineapple (I like the full ring ones cuz they look pretty on top)

5. Pour the juice from the can of pineapple into a bowl. Dip your ladyfingers in it one by one. These cookies will soak things up very quickly so I find the best thing to do is put it in the juice, turn it and then take it out. Less than a second, that's all it takes. If you want to see what I mean, stick one in for 4-5 seconds then squeeze it, it will be completely soggy and dissolve in your hand, it's crazy.
6. PLace dipped ladyfingers in a pyrex dish, until you have covered the bottom of it (this recipe is cake pan size I believe....)
7. Next spread half of your marscapone cream
8. Place a layer of pineapple rings over cream
9. another layer of lady fingers
10. The other half of your marscapone cream
11. More pineapple rings, or whatever pineapple you want in a decorative way. 
12. Refrigerate for at least 12 hours. (Italians claim that it's better the longer it's in there, if you try a piece right when you make it and 12-24 hrs later you will be amazed at the difference)

And enjoy! 

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