Pineapple and spiced rum tiramisu PREPARATION TIME 25 minutes, plus 4-6 hours chilling COOKING TIME 10 minutes SERVES 8-10
INGREDIENTS
● 6 egg yolks ● 150g sugar ● 150ml milk ● 200g sponge fingers ● 100ml espresso or strong coffee ● 1 jar Opies Pineapple with Spiced Rum ● 300g double cream ● ½ tsp vanilla extract ● 450g mascarpone ● 1 tbsp cocoa powder for dusting
METHOD
1 Beat the egg yolks and sugar together in a pan over a gentle heat then gradually add the milk, whisking continuously to prevent any lumps. Remove from the heat once it’s very thick then cover and chill until cold.
2 Meanwhile, line a dish with sponge fingers then evenly pour over the coffee and 3 tbsp of reserved rum syrup from the jar. Set aside.
3 In a separate bowl, beat the mascarpone until thick, then add to the chilled egg-custard mixture until combined. Spread half over the sponge fingers until just covered.
4 Next beat the cream and vanilla together until stiff. Lay all the pineapple rings on top of the custard then top with half the whipped cream. Repeat the custard and cream layers. Lightly dust the top with cocoa powder then chill for 4-6 hours until firm.
COOK’S TIP
To make individual portions, in step 2 cover the bottom of 8 glasses or bowls with sponge fingers (you might need to break these into pieces to ensure they fit neatly) then combine the coffee and rum syrup and share equally among the glasses. Follow the rest of the steps, sharing the ingredients equally as you layer up.