Seasons of a Pastry Chef: Roasted Pineapple and Rum Tiramisu

Janie Chazanoff Recipe By
  • Cook & Prep: 45 m
  • Serving: 8
  • No Allergens

Ingredients (6)

Main ingredients

Start Cooking

Prepare Dessert Components

  1. Preheat oven to 425ºF.

  2. Toss pineapple cubes with sugar. Spread on a lined baking sheet and bake
    for 15–20 minutes, until slightly softened and golden. Let cool. Reserve
    pineapple juice.

  3. In the bowl of an electric mixer, beat cream with confectioners’ sugar
    (amount depends on how sweet you like it) until soft peaks form. Add rum
    (or more to taste).

To Plate this Dessert

In a dessert glass, layer cream, ladyfingers, pineapple chunks with their juice, and another layer of cream.

 

The great thing about layered desserts is that they look pretty no matter what, no special skills necessary. Don’t worry about filling the whole glass, just let the components fall where they may. It’s helpful to use a piping bag (or Ziploc) to pipe the cream into the glass, just to keep it neater and prevent cream from getting onto the sides of the glass (you don’t even need a piping tip in this case). Finish your dessert with a pretty little herb leaf. I used sage, but mint or basil will also do.

Credits

Photos by Dan Engongoro.

Dishes courtesy of Kitchen Caboodles, Brooklyn.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP