Caramelized Fresh Pineapple Tiramisu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Pichet Ong adds pineapple to this Italian dessert for a Southeast Asian feel. The tiramisù needs to chill overnight. Ingredients:
1 1/2 cups water |
6 tablespoons freshly ground french roast coffee (about 1 1/2 ounces) |
3 tablespoons black tea leaves (scant 1/2 ounce) |
3 tablespoons cognac or other brandy |
8 large egg yolks |
1/2 cup heavy whipping cream |
6 tablespoons sugar, divided |
1/4 teaspoon salt |
2 8-ounce containers mascarpone cheese |
2 tablespoons cognac or other brandy |
4 large egg whites |
4 cups 1/4- to 1/3-inch cubes cored peeled fresh pineapple (from 1 large) |
1/4 cup sugar |
1/8 teaspoon salt |
1/2 vanilla bean, split lengthwise |
4 3-ounce packages soft ladyfingers (sponge-cake variety) |
grated bittersweet chocolate |
thin fresh pineapple triangles for garnish (optional) |
Directions:
1. For coffee, tea, and cognac flavoring: Place coffee filter in strainer set over medium bowl. Bring 1 1/2 cups water to boil in heavy medium saucepan. Mix in coffee and tea. Turn off heat; cover and let steep 5 minutes. Strain mixture through coffee filter. Stir in Cognac. Cool completely.
2. For cognac sabayon: Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes. Remove from over water. Place over larger bowl of ice and water. Cool quickly, whisking often, about 5 minutes.
3. Stir mascarpone in large bowl to loosen texture. Fold in cooled yolk mixture in 3 additions, then fold in Cognac. Beat whites in medium bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions. Cover; chill up to 1 day.
4. For caramelized pineapple: Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.
5. Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers. Brush with coffee flavoring. Spread with half of sabayon (about 3 cups). Scatter half of pineapple over. Repeat with ladyfingers, flavoring, sabayon, and pineapple. Cover; chill overnight.
6. Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired. Cut into squares or spoon onto plates and serve.
7. *An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets.
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