Here is a fruity version of the tiramisu. It is a bit lighter than the traditional recipe. It's perfect for the summer. I recommend you prepare it in verrines, it will be easier to serve.
How do we prepare this?
Ingredients (for 12 verrines)
1 small pineapple (choose a tin to have some juice)
For the mascarpone-coconut cream
3 egg yolks
50 g sugar
200 g mascarpone
50 g (5-10 cl) coco milk
50 g coconut in powder
15 cl cream
Prepare the cream: beat together the egg yolks and the sugar.
In another bowl, bring together the coconut milk, the mascarpone, and add to the sugar/egg mixture.
Beat the cream to obtain a Chantilly and add it to the mixture.
Peel the fruits and cut them in dices.
In a bowl, bring together the pineapple juice and the Amaretto liquor. Soak the biscuits in it.
Prepare the verrines: pour a small layer of cream, then biscuits, then fruits, and finish with cream.
Store in the fridge for some hours before serving (I prepared it the day before.
*You have to beat the cream at the last minute, it can't wait for 10 min, as I discovered it!
Bon appétit !!!