Tropical Tiramisu by Christine Wong-Restelli

Method:

1. Dip sponge fingers (store bought) in pineapple juice and lay it out to cover the dish (cut to size). 

2. For the dish this size, whip 3 cups (750gm) mascarpone with 1/4 cup plus 2 tbsps castor sugar. Do not over beat, just enough to mix the ingredients. 

3. Add in 1 cup heavy cream (already whipped till stiff) and put in a few tbsps of pineapple juice to dilute it slightly. Add in the chopped pineapples and mix well. 

4. Spread the cheese cream mixture onto the sponge fingers evenly. 

5. Then make another layer of sponge fingers soaked in pineapple juice on top of the cheese cream mixture. Cover with a layer of cream cheese mixture. Decorate with fruits of your choice. 

6. Put in fridge until ready to serve. 

7. You could make the adult version and add in a few tbsps of rum into the cream cheese mixture or other liqueur of your choice. Or make it with raw eggs (I prefer it with raw eggs as the texture is much airier and lighter) instead of the cream.