Here is a simple recipe of Pineapple Coconut Tiramisu to prepare at home.
Ingredients
- 2 pineapples or 1 can of 500 g
- 4 tbsp. vanilla sugar
- 3 tbsp. coffee grounds vanilla sugar
- 2 tbsp. rum
- 500 g of mascarpone
- 3 eggs
- 15 biscuits with spoon
- 2 tbsp. coconut shavings
PREPARATION:
1- Put the pineapple pieces in the bowl, with 4 tbsp vanilla sugar and rum. direction of rotation, 2 min / 100 ° C.
2- Book. Separate the whites from the yolks.
3- Beat the egg whites in the bowl with a pinch of salt giving 2 turbo pulses.
Then put the whip and beat 3 min / 37 ° C / live 3.5 by gradually increasing the speed the first minute. Reserve in a salad bowl.
4- In the bowl with the whisk, beat the egg yolks, the 3 tbsp. vanilla sugar then 30 sec / vit 4.
5- Add mascarpone and coconut chips and mix 20 sec / vit 4.
6- Gently mix the whites with the mascarpone mixture.
Assembly
- In the bottom of the ramekins where the pieces of pineapple are already, cut 2 biscuits per verrine.
- Pour 2 to 3 teaspoons of pineapple juice.Add the mascarpone and for decoration you can add some slices of pineapple or cocoa powder ...
- Keep in a cool place for at least 3 hours before serving.
Second Recipe Of Pineapple Coconut Tiramisu
Ingredients for 4 persons
- 250 g of mascarpone
- 3 egg yolks
- 50 g of sugar
- 1 sachet of vanilla sugar or vanilla seeds
- Boudoirs (about 12)
- 1 pineapple or 1 small pineapple tin with syrup
- 4 to 5 tablespoons grated coconut
- 2 lime (juice + pulp + zest of 1 lime)
PREPARATION
1- Separate the whites from the egg yolks. Reserve the whites and whisk the egg yolks with the sugar until the mixture whitens with a good creamy consistency.
2- Incorporate the mascarpone by whisking it gently by hand, the mixture must be unctuous and not too liquid. Add the zest of lime (a little less than a lemon because it perfumes very quickly the cream even with little zest, in case go little by little and taste!)
3- Add also the grated coconut.
4- Fit the whites into tight snow and incorporate "intimately" with the cream (I put 3/4 whites in snow to keep a good creamy consistency and more greedy).
5- In a deep plate, get the juice of 1 lemon and a half (it should be enough and at least you keep the other half for the decoration of your tiramisus!) And the pulp. Soak the boudoirs. I deliberately left some pulp on the boudoirs for more acidity and greed in the mouth. It was really nice to tasting!
6- Place the boudoirs in the bottom of the verrine and cover with pieces of pineapple.
To finish
Then a layer of cream, then renew a new floor boudoirs / pineapple / cream. Decorate at your leisure!