Pina Colada Tiramisu
This Piña Colada Tiramisu contains layers of pineapple syrup-soaked ladyfingers, lusciously tangy pineapple curd, and fluffy coconut-kissed mascarpone filling!
Ingredients
Pineapple Juice Reduction:
- 4 cups pineapple juice (I used Dole's 100% Pineapple Juice)
Pineapple Syrup:
- 1 ½ cups pineapple juice reduction (from recipe above)
- ⅓ cup granulated sugar
Pineapple Curd:
- 7 egg yolks
- 1 whole egg
- 1 cup granulated sugar
- ½ cup pineapple juice reduction (from recipe above)
- 4 teaspoons lemon juice
- ⅛ teaspoon salt
- 5 Tablespoons unsalted butter, cut into half-inch pieces
Coconut Mascarpone Filling:
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- 14 ounces cream of coconut
- 1 teaspoon vanilla
- ½ teaspoon salt
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Make the Pineapple Juice Reduction
- In a medium heavy saucepan over medium-high heat, bring pineapple juice to a boil. Continue boiling and stirring until reduced to 2 cups, about 15-20 minutes. Remove from heat; chill in the refrigerator to cool completely.
Make the Pineapple Syrup:
- Combine all of the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally to dissolve the sugar. Allow mixture to simmer for 5 minutes, or until slightly reduced. Remove from heat, and pour into a shallow bowl. Place in refrigerator to cool completely.
Make the Pineapple Curd
- In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the pineapple juice reduction, lemon juice, and salt.
- Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 5-10 minutes.
- Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely.
Make the Mascarpone Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, cream of coconut, vanilla, and salt. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, quickly dip the ladyfingers in the pineapple syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish.* (Line the ladyfingers up in two straight rows of six.**) Spread half of the the pineapple curd on top of the ladyfingers, followed by half of the mascarpone filling. Place another layer of pineapple syrup-soaked ladyfingers on top of the filling.
- Spread the rest of the pineapple curd on top of the ladyfingers. Then spread half of the remaining mascarpone filling on top. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover and refrigerate for at least 6 hours, preferably overnight. Slice, serve, and enjoy!
Notes
*Since there will be some leftover syrup, you can sprinkle 2-3 Tablespoons extra syrup on top of the already-soaked ladyfingers to infuse them with more of that wonderful pineapple flavor.
**Depending on the size of your ladyfingers, you might have to cut them. I suggest cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking.