Pineapple Tiramisu

This is a delicious dessert with a twist on the traditional tiramisu. This no bake make ahead dessert is perfect for any summer get togethers and celebrations with flavors of pineapple and fluffy mascarpone cream. The ladyfinger cookies are dipped in pineapple juice and layered with cream and pineapple chunks. Also, this recipe is eggless which makes it perfect for people with egg allergies or if you don't include eggs in your meal.

This recipe uses canned crushed pineapples. The juice from the fruit is mixed with rum extract and is used for dunking the cookies. Fresh pineapples are added on top which adds fresh flavors. Using candies cherries is optional for decoration. The layers of cookies, cream, and fruit makes this a perfect dessert. One of my friend, LS, taught me the basic tiramisu and from there I am continuing my twists to the recipe and enjoying with friends and family.

The ladyfinger cookies are also eggless and would share the recipe soon. If you don't have time to make these cookies ahead, Reduced fat Nila cookies are egg free and can be used. 

This is my post for this month's #ImprovCookingChallenge. The two ingredients for this month are Pineapple and Rum. Instead of rum I have used rum extract. Feel free to add quarter cup rum to juice and then dunk the cookies. Though I wanted to make a cake, tiramisu is my favorite and often make fruit versions with it. Nicole of Cookaholic Wife hosts this event. The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page.

I am also linking this to Sundays on Silverado and Happiness is Homemade.

Ingredients 

Makes 12 servings

Crushed pineapple - 1 20-oz can

Mascarpone cheese -8 oz

Whipping cream - 1 cup

Powdered sugar - 1/3 cup

Rum extract - 1/2 tsp

Fresh pine apple - 1.5 cups, finely chopped

Ladysfinger/tiramisu cookies - 20 count 

Candied cherries for decoration

Method

Cream the mascarpone, cream and powdered sugar till light and fluffy.

Drain the crushed pineapple and reserve the juice.

To the juice add rum extract and set aside.

Spread two tablespoons of cream mixture to the bottom of an 8x8-in dish. Dunk each ladysfinger into the juice and arrange into the dish. Break the cookies if needed to fit in. Spread evenly half of the cream mixture. Spread 1.5 cups of crushed pineapple.

Dunk the remaining cookies and make another layer. Top with the rest of the cream and spread. Sprinkle the remaining half cup of crushed pineapple. Top with fresh chopped pineapple pieces. Decorate with candied cherries. Refrigerate for at least 4 hours.

Serve.

Here are the recipes we shared today for this month's event #ImprovCookingChallenge: Pineapple and Rum. Thanks, Nicole!

• Bloody Painkiller from Palatable Pastime
• Goldilocks Cocktail from A Day in the Life on the Farm
• Homemade Pineapple Rum from Sneha's Recipe
• Coconut Pineapple Mojito Cocktails from Cookaholic Wife
• Pineapple Rum Granita from Culinary Adventures with Camilla
• Pineapple Tiramisu from Magical Ingredients