- 1/2 cup pasteurized egg yolks
- 1 lb Mascarpone cheese
- 6 tbsp sugar
- 1 pineapple
- 1 box of lady fingers
- 4 strawberries, cut half
- 1/4 pint wild berries
Adapted from olivegarden.com
WHISK egg yolks and 4 tbsp sugar together in a mixing bowl until it becomes a pale color and is light in volume and texture. Be sure not to over "cream" the mixture. 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.
LAYERING THE TIRAMISU
SOAK 10 lady fingers in pineapple juice until liquid is absorbed. Do not allow them to sit too long.
PLACE a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple.
ADD a thick layer of mascarpone cream. Repeat process.
GARNISH by alternating lady finders, remaining pineapple slices, sliced strawberries and wild berries.
REFRIGERATE for a minimum of 1 hour before serving.