Pineapple Tiramisu – A Delicious Summer Take On A Classic
Pineapple tiramisu might not be the classic Italian dessert, but it’s a delicious summer take on a classic, and we couldn’t avoid sharing it! This is the perfect quick dessert for anyone who doesn’t love chocolate (I see you out there!) or who wants to take a classic for a spin.
Now I know that the traditional tiramisu, whether you are a true stickler for the rules or love to add a boozy side to it, calls for coffee, but in this case, we will abandon the usual for a refreshing and tangy flavour that will keep you asking for more!
What is pineapple tiramisu?
Pineapple tiramisu is a modern take on the classic Italian dessert. Imagine layers of pineapple juice dipped ladyfingers (or savoiardi as we call them in Italian), wrapped in a luscious cream of mascarpone, eggs and sugar and topped with pineapple slices. A no bake summer dessert that is refreshing, sweet, tangy, and so ready to wow your guests!
What ingredients are needed to make pineapple tiramisu?
To make this tropical tiramisu, you will need very few ingredients:
- eggs – you will need raw eggs to make traditional tiramisu, but if you are worried about the risks, you can use pasteurised ones. As a disclaimer, eggs are used raw in Italy in plenty of dishes like carbonara or zabaione, as in Italy and most of Europe, hens are vaccinated against salmonella routinely, which reduces the risk. And on top of that, differently from the USA, where eggs are washed and sold in refrigerators, eggs in Italy are ambient because they are not washed and keep their natural protective coating (cuticle);
- white sugar – sweetens the cream and balances the tanginess of the pineapple;
- mascarpone cheese – add that rich and velvety texture to the cream spread that makes tiramisu so indulgent;
- pineapple slices – main character of this recipe, you will use both the pineapple slices and the juice (if you get tinned ones, you will have everything in there)/ This will brig freshness and a hint of tanginess to this Italian dessert;
- ladyfingers (savoiardi) – absorb the pinapple juice and will help form the soft layers between the cream.
How do I make this pineapple tiramisu recipe?
Start by beating the eggs and sugar in a large bowl, with an electric mixer, until light, frothy and doubled in volume. Add the mascarpone cheese and mix gently until combined. Then set aside your cream mixture.
Drain your pineapple tins and keep the juice in a bowl. Reserve a few pineapple slices for decorations and slice the rest into small pieces. Quickly dip each ladyfinger in the pineapple juice and use them to cover the bottom of your serving dish (we used a 9×9 cake pan).
Spread a thin layer of cream over the ladyfinger cookies and add some chopped pineapple on top. Repeat the same process of layer of soaked savoirdi, cream and pineapple until all ingredients are used (or have space for).
Finish the top with a layer of cream and decorate with your reserved full slices of pineapple. Refrigerate for at least 3 hours before serving. Enjoy your pineapple tiramisu dessert recipe!
How long can I keep the pineapple tiramisu for?
You can keep this easy dessert in the fridge for up to 2-3 days in a closed container or tightly covered in cling film. Make sure to always serve cold and refrigerate again after serving.
Just remember that the more it is in the fridge, the more time the juice will have to get absorbed by the biscuits, and if left there for many days, it can get soggy.
Are there other variations of the classic tiramisu recipe?
There are plenty of variations indeed, and one for every taste:
- tiramisu strawberry – this is one of the most popular versions I have seen and nothing beats strawberry and mascarpone as a combo!
- peach tiramisu – imagine how juicy this would be, with sweet peaches and mascarpone, YUM!
- matcha tiramisu – we did this in our sister blog and wow, matcha really fits in everything!
- lemon tiramisu – I have seen this kind of everywhere and it’s a summer version that is quite popular here in Italy! Imagine even with a boozy touch with some homemade limoncello, bliss or a lime tiramisu version!
- nutella tiramisu – if you have a sweet tooth, this is your jam and can’t even blame you!
- berry tiramisu – perfect for summer and the best balance with the tanginess of berries and sweetness of the cream, and imagine with some sprinkled coconut on top.
- spiced pumpkin tiramisu – perfectly in time for the arrival of fall, this sounds like the best way to welcome the new season. Or maybe even an apple pie tiramisu variation too!
Do you have more dessert recipes to suggest?
We have plenty of summer desserts like:
- gelo di limone – imagine jelly and lemon had a child, refreshing and so delicious, this will be a hit all summer long!
- crema al caffè – a refreshing, few-ingredient no bake dessert for any coffee lover!
- pistachio granita – a Sicilian classic that is a must for summer!
- lemon granita – another classic, perfect combo of tanginess and refreshing in a glass!
- almond granita – if you are a fan of almonds, you canìt miss this delicious no bake summer delicacy!
- lemon sorbet – need a pick me up after a long meal, then sorbet is the answer!
- tiramisu – classic that is perfect for any season and no one can say no to tiramisu!
- amarena gelato – delicious, easy to make and perfect to taste the real italian gelato deal!
- biancomangare – naturally vegan and whipped up in minutes!
- limoncello panna cotta – perfect dessert to give you a refresher after a long meal with a classic limoncello!
Pineapple Tiramisu
Ingredients
- 3 eggs
- 5 tbsp white sugar
- 500 g mascarpone cheese
- 2 tins pineapple sliced or crushed
- 1 pack savoiardi
Instructions
- In a large bowl, beat the eggs and sugar with an electric beater until light, frothy and doubled in size.
- Add the mascarpone and beat it just enough until it’s blended in.
- Set the cream aside as you prepare the rest.
- Open the two tins of pineapple and pour the juice in one bowl.
- Reserve a few slices of pineapple to decorate the tiramisu, then chop the rest in small pieces.
- Prepare the savoiardi in a bowl and start assembling.
- Place a very thin layer of cream at the bottom of your serving dish, then soak each savoiardi cookie in the pineapple juice and place to cover the base completely.
- Add a layer of cream, then some of the chopped pineapple and repeat until you’re out of cream.
- Cover the last layer in cream and place the slices of pineapple you have reserved to decorate.
- Place in the fridge for at least 3 hours and serve cold.
SHOP THE PINEAPPLE TIRAMISU RECIPE
PIN THE PINEAPPLE TIRAMISU RECIPE FOR LATER
