Pineapple Tiramisu

For the pineapple tiramisu, first prepare the cream. For the cream, drain the pineapple, reserving the juice (you will need it later). Puree the pineapple pieces with a hand blender and mix well with the mascarpone and sugar.

Mix the Malibu/coconut milk with some of the liquid from the pineapple cans, dip biscuits in the liquid and place bottom covering in a baking dish.

Then alternate layers of cream (1-2cm thick), then another layer of biscotti until the cream is used up. There should be about 3 layers of cream (depending on the size of the mold…).

The top layer is a cream layer. Finally, the coconut flakes are sprinkled on top.

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