Pineapple Tiramisu

Peel the pineapple, remove the core and cut the flesh into bite-sized pieces.

Heat the butter in a saucepan and melt in 50 g of sugar. Add the pineapple pieces and gently cook for about 5 minutes, then remove from the heat and let cool.

Line a glass dish (approx. 16 × 21 cm) with the ladyfingers.

Mix the pineapple juice with the coconut liqueur and drizzle evenly over the ladyfingers.

Spread half of the cooled pineapple pieces over the soaked ladyfingers.

Whisk the egg yolks with 3 tbsp hot water and the remaining sugar in a bowl until pale, creamy and frothy. Stir in the lemon zest.

Beat the mascarpone and natural yogurt until smooth and gently fold into the egg mixture. Cut the peppermint leaves into fine strips and fold them into the cream.

Spread half of the mascarpone cream over the pineapple pieces and smooth. Add the remaining pineapple pieces and finish with the rest of the cream.

Chill the pineapple tiramisu for about 2 hours.

Dust with cocoa powder before serving.