Pineapple Tiramisu

Preheat oven to 250ºF. Line a baking sheet with parchment paper.

Trim and peel the pineapples. Using a sharp knife or slicer, cut 4 very thin slices of pineapple. Arrange the pineapple slices on the prepared baking sheet. Bake in the oven for 1 to 2 hours or until dry but not browned.

Meanwhile, slice the remaining pineapple in rounds 1/2-inch thick and remove the center core. Melt the butter in a skillet set over medium heat. Arrange the pineapple slices in the skillet and sprinkle with 2 tablespoons sugar. Cook, turning once or twice, until the sugar caramelizes, about 2 to 3 minutes. Set aside to cool.

Place egg yolks, and remaining sugar in a large stainless steel bowl or the top of a double boiler. Add Marsala wine, vanilla extract and lemon peel.

Half-fill a pot or the bottom of the double boiler with water, bring the water to a simmer and reduce heat to low. Place the bowl or pan containing the custard mixture over the water. The bottom of the bowl or pan should not be touching the water. Whisk the mixture, making sure the water does not reach the boiling point.

Whisk the custard for about 12 to 15 minutes, custard should triple in volume, froth up and become pale. Once the custard thickens, remove the bowl or pan from the simmering water. Set custard aside to cool for 15 to 20 minutes.

Beat or whisk heavy cream until soft peaks form. Fold the whipped cream and mascarpone into the cooled custard.

Combine the almond liqueur and pineapple juice. Arrange a layer of crushed amaretti in the bottom of 4 dessert glasses and sprinkle with half of the liqueur mixture. Spoon a layer of the

custard mixture over the crushed amaretti, top with a caramelized pineapple slice. Repeat the layering process, ending with a layer of custard.