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Seasons of a Pastry Chef: Roasted Pineapple and Rum Tiramisu



Prepare Dessert Components

1. Preheat oven to 425 degrees Fahrenheit.
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.


Photos by Dan Engongoro.

Dishes courtesy of Kitchen Caboodles, Brooklyn.