Pineapple Granola Tiramisu Recipe
Try this fruity variation on a classic Italian dessert from Dolce Vizio, a café dedicated to tiramisu located in the West Village in New York City. For best results, make sure to look for a ripe pineapple, which will have a yellow coloration at the base. Feel free to mix things up with your favorite type of granola.
Check out the demo of the recipe below:
- 2/3 cups heavy cream
- 2 cups mascarpone cheese
- 5 egg yolks
- 1 cup plus 1 teaspoon granulated sugar
- 3 tablespoons water
- 1/2 pineapple, cut into small slices
- Shot of Marsala liqueur (optional)
- 2 1/2 tablespoons butter
- Handful of granola
- 24 ladyfingers (may vary according to exact pan size)
In the bowl of an electric mixer, whip the heavy cream on high speed until it forms soft peaks, about 1 ½ minutes. Add the mascarpone cheese and mix on low for 20 seconds, then turn the mixer up to full speed for another 20 seconds. Transfer to another bowl and refrigerate.
Rinse out and dry the bowl of the electric mixer, and add the yolks. Whip on medium speed for 30 minutes. Meanwhile, heat ½ cup plus 1 teaspoon of the sugar and the water in a saucepot, stirring, until the sugar dissolves. (Syrup is done when small bubbles form and a candy thermometer reads 250 degrees.) Very slowly, in a thin stream, add the hot syrup to the yolks without stopping the mixer. Continue whipping the mixture until cool. Add the refrigerated mix of whipped cream and mascarpone to the egg and mix until fully combined.
Put the pineapple in a saucepot and add ¼ cup of the sugar. Cook until a candy thermometer reads 170 degrees; stir to make sure the sugar dissolves. Transfer to a blender and liquefy the pineapple until it looks like a sauce. (If you are a fan of tiramisu with a touch of liqueur, put one shot of Marsala liqueur in the pineapple sauce.) Refrigerate.
Heat the butter in a saucepot until it melts. Add the granola. When the granola is all wet, add the remaining sugar. Stir until the sugar is spread evenly. Lay the granola on a paper towel until it gets dry, about 5 minutes. Set aside.
Soak both sides of the ladyfingers in the cold pineapple sauce, then lay them on the bottom of a 9-by-12-by-3-inch pan. Spread a layer of tiramisu cream over the ladyfingers. Add another layer of ladyfingers, soaking them in the pineapple sauce. (Lay the second layer of ladyfingers in the reverse position from the first one. It will make easier to cut nice slices.) Add another layer of cream.
Refrigerate for about 3 hours before serving. When ready, sprinkle the caramelized granola on top until the full cake is covered.