Grilled Pineapple Tiramisu
1 medium sized pineapple, peeled and very thinly sliced
Azalea Grapeseed Oil, to brush
3 eggs, separated
1/3 cup caster sugar
200ml thickened cream, lightly whipped
1 packet of Italian sponge finger biscuits
2 cups strong instant coffee, cooled
¼ cup dark rum
Cocoa powder, to decorate
Preheat a BBQ grill to medium-high. Brush both sides of pineapple slices with grapeseed oil then grill 2-3 mins each side until charred and softened. Set aside.
In a large, clean bowl whisk egg whites to soft peaks. Transfer to another bowl.
Add egg yolks and sugar to the bowl and whisk until pale. Add the mascarpone and whisk until smooth and combined. Carefully stir in the whipped cream then add whisked egg whites and gently fold through until just incorporated. Set aside.
Combine cooled coffee and rum. One at a time, dip a biscuit into the coffee mixture and arrange on the bottom of a deep serving bowl (you can use a 20cm square dish or something of equivalent size) until the entire bottom is covered. Spoon over 1/2 the mascarpone mixture and spread to cover the biscuits. Top with ½ the grilled pineapple slices. Repeat the dipped biscuit layer, remaining pineapple then top with remaining mascarpone mixture. Refrigerate for 2 hours then dust with cocoa powder to serve.