Pineapple Tiramisu Food

PINEAPPLE "TIRAMISU"

Steps:

• Drain pineapple, reserving syrup. Cut pineapple slices into quarters.
• Beat cream cheese and sugar with mixer in small bowl until blended. Blend in 1/4 cup of the reserved syrup. Brush ladyfingers with remaining syrup.
• Place 2 ladyfingers on each of 5 serving plates; top each with 2 Tbsp. cream cheese mixture and 2 ladyfingers. Spoon 1 Tbsp. cream cheese mixture over each dessert. Top evenly with pineapple pieces.

ITALIAN PINEAPPLE TRIFLE

Steps:

• In a small bowl, beat the ricotta, cream cheese, sugar and 1 teaspoon vanilla until fluffy. In a large bowl, whip heavy cream until stiff peaks form; fold into ricotta mixture., In another bowl, combine the pineapple, pie filling and remaining vanilla. In a 3-qt. trifle bowl or glass serving bowl, arrange two packages of ladyfingers over the bottom and up the sides., Layer a third of the ricotta mixture, a third of the pineapple mixture and half of the remaining ladyfingers. Repeat layers once. Layer remaining ricotta and pineapple mixtures. Cover and refrigerate several hours or overnight.

CLASSIC TIRAMISU

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

PINEAPPLE TIRAMISU

Steps:

• Whip the cheeses together until light in a mixer with a whip. Meanwhile reduce the pineapple juice and chill it until the mixture is ready. Add the whipping cream to the cheese and whip until light and smooth, be sure to scrape the sides periodically. Once the mixture is light add the juice and the pineapple and mix in on low so you do not crush the fruit. Using a ring mold cut the size of cake that you want. The cake should be 2" thick so you can split the piece into two layers that you need. Cut the rings in 2 and place one in the bottom of the ring mold and pour juice to soak the cake. Place a layer of the cheese and fruit mix in the mold about 1" thick place the next piece of cake on top of the mixture ad push down to compress soak the next piece of cake and top with a last layer of the cheese mixture. Smooth the top and place in the refrigerator for 2 hours to let the cheese set up and the flavors sink in. Purees Place the sugar and the water in a sauce pan and allow to boil until it begins to caramelize. In a blender start with the guava and add 1/3 of the sugar mixture and blend on high until smooth. Strain out the seeds and reserve. Place the mango in the blender and process with 1/3 of the sugar until smooth, reserve. Add the raspberries to the blender and add the remaining 1/3 of the syrup and process, strain and reserve. Relish Place all of the ingredients in a bowl and toss to incorporate completely. Set aside for service. Assemble To assemble place the tiramisu in the ring mold on the plate where you want it. Pulling up on the ring and pressing down on the top of the tiramisu remove the ring mold. Place 3 large spots of the mango puree on the plate, place a smaller spot of the guava puree in the center of the mango and a smaller spot of the raspberry in the center of the guava. Using a toothpick draw it through the sauces to make a small heart design. Place a small pile of the fruit relish at the base of the tiramisu. Top with extra pineapple leaves and toasted coconut. Hints These can be made ahead and held frozen in the ring molds very well. You can use just straight cream cheese with whipping cream if you can not find Mascarpone. Frozen fruit works very well for fruit purees. Wine Pairing Quady Electra

OLIVE GARDEN PINEAPPLE TIRAMISU

Steps:

• 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.

CARAMELIZED FRESH PINEAPPLE TIRAMISU

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired. Cut into squares or spoon onto plates and serve.
• *An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets.

PINEAPPLE-MANGO AMBROSIA TRIFLE

Steps:

• 1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.