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Monday, October 13, 2008

PINEAPPLE TIRAMISU


½ cup pasteurized egg yolks
1 lb Mascarpone cheese
6 tbsp sugar
1 pineapple
1 box of lady fingers
4 strawberries, cut half
¼ pint wild berries

  1. WHISK egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth.
  2. REMOVE skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice.
  3. DRAIN contents into a strainer and preserve juice. Discard chopped pineapple in strainer.
  4. CUT remaining pineapple into 1 inch slices.
  1. SOAK 10 lady fingers in pineapple juice until liquid is absorbed. Do not allow them to sit too long.
  2. PLACE a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple.
  3. ADD a thick layer of mascarpone cream. Repeat process.
  4. GARNISH by alternating lady finders, remaining pineapple slices, sliced strawberries and wild berries.
  5. REFRIGERATE for a minimum of 1 hour before serving.

2 comments:

Anonymous said...

What kind of pasteurized yolk do you use? The liquid kind? or from a pasteurized egg like Davidson's Safest Choice?

allison said...

Hi,
I use the liquid. I have very good results with it.
allison.