Olive Garden Pineapple Tiramisu Recipe #351180
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Cooking time is chill time.
1½ hours | 25 min prep
SERVES 4
- 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
- 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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5 stars