Olive Garden Pineapple Tiramisu - cooking recipe

Ingredients
    1/2 cup pasteurized egg yolk
    1 lb mascarpone cheese
    6 tablespoons sugar
    1 pineapple
    1 (17 5/8 ounce) container ladyfingers (DeLallo Savoiardi)
    4 strawberries, cut in half
    1/4 pint wild berries
Preparation
    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.
    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. Drain contents into a strainer and preserve juice. Discard chopped pineapple in strainer. Cut remaining pineapple into 1 inch slices.
    Roll 10 ladyfingers in pineapple juice. Do not allow them to sit in the liquid. Ladyfingers should be still firm. Place a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple. Spoon 1 tsp of juice over pineapple layer. Add a thick layer of mascarpone cream. Repeat process.
    Garnish by alternating ladyfingers, remaining pineapple slices, sliced strawberries and wild berries across the top of the tiramisu. Refrigerate for a minimum of 1 hour before serving.

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