Olive Garden Pineapple Tiramisu Recipes

TIRAMISU - OLIVE GARDEN

Steps:

• Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each.
• Blend the coffee or espresso and liqueur together.
• Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
• Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
• Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer.
• Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.
• Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.
• Refrigerate the cake for at least two hours before cutting and serving.

PINEAPPLE TIRAMISU

Steps:

• Whip the cheeses together until light in a mixer with a whip. Meanwhile reduce the pineapple juice and chill it until the mixture is ready. Add the whipping cream to the cheese and whip until light and smooth, be sure to scrape the sides periodically. Once the mixture is light add the juice and the pineapple and mix in on low so you do not crush the fruit. Using a ring mold cut the size of cake that you want. The cake should be 2" thick so you can split the piece into two layers that you need. Cut the rings in 2 and place one in the bottom of the ring mold and pour juice to soak the cake. Place a layer of the cheese and fruit mix in the mold about 1" thick place the next piece of cake on top of the mixture ad push down to compress soak the next piece of cake and top with a last layer of the cheese mixture. Smooth the top and place in the refrigerator for 2 hours to let the cheese set up and the flavors sink in. Purees Place the sugar and the water in a sauce pan and allow to boil until it begins to caramelize. In a blender start with the guava and add 1/3 of the sugar mixture and blend on high until smooth. Strain out the seeds and reserve. Place the mango in the blender and process with 1/3 of the sugar until smooth, reserve. Add the raspberries to the blender and add the remaining 1/3 of the syrup and process, strain and reserve. Relish Place all of the ingredients in a bowl and toss to incorporate completely. Set aside for service. Assemble To assemble place the tiramisu in the ring mold on the plate where you want it. Pulling up on the ring and pressing down on the top of the tiramisu remove the ring mold. Place 3 large spots of the mango puree on the plate, place a smaller spot of the guava puree in the center of the mango and a smaller spot of the raspberry in the center of the guava. Using a toothpick draw it through the sauces to make a small heart design. Place a small pile of the fruit relish at the base of the tiramisu. Top with extra pineapple leaves and toasted coconut. Hints These can be made ahead and held frozen in the ring molds very well. You can use just straight cream cheese with whipping cream if you can not find Mascarpone. Frozen fruit works very well for fruit purees. Wine Pairing Quady Electra

OLIVE GARDEN PINEAPPLE TIRAMISU

Steps:

• Whisk egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth.
• Remove skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice. Drain contents into a strainer and preserve juice. Discard chopped pineapple in strainer. Cut remaining pineapple into 1 inch slices.
• Roll 10 ladyfingers in pineapple juice. Do not allow them to sit in the liquid. Ladyfingers should be still firm. Place a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple. Spoon 1 tsp of juice over pineapple layer. Add a thick layer of mascarpone cream. Repeat process.
• Garnish by alternating ladyfingers, remaining pineapple slices, sliced strawberries and wild berries across the top of the tiramisu. Refrigerate for a minimum of 1 hour before serving.