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Pineapple Tiramisu

 
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Stefanie
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Joined: 09 Jul 2005
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PostPosted: Sat Feb 21, 2009 11:01 am    Post subject: Pineapple Tiramisu Reply with quote

Some notes before you begin:

1) I used fresh pineapple hence tinned pineapple may produce different results
2) Be patient in draining the caramelised pineapple well or else your tiramisu may end up soggy.
3) Follow all instructions closely for making the cooked meringue, it cannot be made without a mixer.
4) This was made in a pyrex container measuring 11 by 11 inches.

This is an original creation, inspired by May's quest for a pineapple tiramisu... Very Happy

YOU NEED:
1/2 fresh pineapple, preferably from the Philippines, skin and eyes removed, tough fibrous core removed, sliced 1/2 inch thick
1/4 cup brown sugar
2 to 3 tbsp salted butter
2 to 3 tbsp Kahlua

500g Mascarpone, softened
3 organic eggs, separated
1 tsp vanilla bean paste OR seeds of one vanilla bean mixed with 1/2 tsp vanilla extract OR 1 tsp vanilla extract
pinch of salt
150g caster sugar
1/4 cup water
1/4 tsp cream of tartar
200ml whipping cream (dairy)

2 cups cooled local coffee (kopi-o, can takeaway from the kopitiam, this is already sweetened enough)
1/4 cup Kahlua OR rum
40 sponge fingers
Desiccated coconut, toasted till dark golden in a dry pan for sprinkling.

HOW:
Heat up a frying pan or a grill pan, melt 1 tbsp butter and pan fry the pineapple which you have coated in brown sugar (do this in batches,add more butter if necessary) till caramelised and deep golden all over. Before you remove from the pan, pour a little Kahlua over to deglaze and further caramelise the pineapple. Set aside on a rack to drip dry. Collect any juice gathered.

Mix the cooled coffee with the Kahlua, as well as the collected pineapple juice and set aside.

To the softened marcarpone, beat in the vanilla bean paste and the eggyolks till combined, cover with cling wrap and leave in the fridge to infuse.

In a small heavy based pot,place the sugar,water and cream of tartar in. Swirl to mix.
In the mixer, place the eggwhites and a pinch of salt in. Start to beat the eggwhites till medium peaks.
Simultaneously, bring the sugar mixture to the boil over low heat. Then when it starts to boil, time the boiling for 5 minutes exactly. If your eggwhites reach medium peaks before this, turn off the mixer and then turn it on again just before you reach the end of 5 minutes boiling time.

The syrup should be a clear, glossy mixture, and quite thick. Keep kids away because the mixture is extremely hot.
With the mixer beating the eggwhites, slowly trickle in the hot syrup and let it beat till stiff and shiny, about 4 to 5 minutes continuous beating in the mixer.

Fold this shiny meringue into the mascarpone, be gentle.

In the same bowl (no need to wash), beat the cream till stiff peaks form and fold into the mascarpone. The resulting mixture should be a smooth, light mousse.

To assemble, arrange a layer of pineapple at the bottom of the dish, then spread a thin layer of mousse over. Dip sponge fingers into the coffee mixture and arrange on the mousse. Layer more mousse over, then a layer of sponge fingers and finish with a layer of mousse. Chill till set.

To serve, sprinkle toasted coconut generously over the top, and then portion out on plates, with more pineapple slices on the side.
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lazymine
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Joined: 10 Jan 2009
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PostPosted: Sat Feb 21, 2009 3:42 pm    Post subject: Reply with quote

Stefanie

What can we replace Kahlua? Kahlua is a alcoholic right? Very Happy
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Stefanie
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Joined: 09 Jul 2005
Posts: 489
Location: in a frenzy...

PostPosted: Sat Feb 21, 2009 10:11 pm    Post subject: Reply with quote

Hi lazymine,yes Kahlua is alcoholic, unfortunately it is rather hard to replace but to make it alcohol free, I suppose you can glaze the pineapple over with coffee instead.

It's just that pineapple and Kahlua happen to go together very well... Very Happy
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