Ingredients
Coffee, tea, and cognac flavoring:
- 1 1/2 cups water
- 6 tablespoons freshly ground French roast coffee (about 1 1/2 ounces)
- 3 tablespoons black tea leaves (scant 1/2 ounce)
- 3 tablespoons Cognac or other brandy
Cognac sabayon:
- 8 large egg yolks
- 1/2 cup heavy whipping cream
- 6 tablespoons sugar, divided
- 1/4 teaspoon salt
- 2 8-ounce containers mascarpone cheese*
- 2 tablespoons Cognac or other brandy
- 4 large egg whites
Caramelized pineapple:
- 4 cups 1/4- to 1/3-inch cubes cored peeled fresh pineapple (from 1 large)
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/2 vanilla bean, split lengthwise
- 4 3-ounce packages soft ladyfingers (sponge-cake variety)
- Grated bittersweet chocolate
- Thin fresh pineapple triangles for garnish (optional)
Description
Pichet Ong Adds Pineapple To This Italian Dessert For A Southeast Asian Feel. The Tiramisù Needs To Chill Overnight.
Bon Appetit Magazine
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