Ingredients:
10 spoonfuls of cookies
175 g mascarpone cheese
150 ml pineapple juice
12 thin slices of pineapple
1 packet of vanilla sugar
4 tablespoons of grated coconut
2 eggs
100 g sugar
2 tablespoons of rum (optional)
Preparation:
How to make the pineapple and coconut tiramisu verrines?
Break the eggs, separating the whites from the yolks. Whisk the yolks with the sugar. When they become white, add the mascarpone while continuing to whisk, then the grated coconut. Whip the egg whites until stiff and add them gently to the mixture.
Pour the pineapple juice into a bowl and mix with the vanilla (and rum). Dip the cookies in the mixture, one at a time, and divide them among the verrines. Cover with half of the tiramisu cream and the pineapple cut into small pieces. Add more cream using a piping bag for the surface. Place in the refrigerator for two hours. The pineapple and coconut tiramisu verrines are ready to be served.