Tiramisu of piña colada with pecan nuts

With the arrival of the heat we crave for fresh desserts, don't we? Like this piña colada tiramisu with pecan nuts that goes in beautifully.

The special thing about this tiramisu is that we are going to use natural fruit and the result is very refreshing and provides fiber and vitamins. We do not use coffee, so the name tiramisu is because the cream is very similar and we are going to make layers and soak the sponge cakes in the preparation, so pay attention to the recipe!

INGREDIENTS:(4 pax)

Media natural pineapple mature
200 gr cream cheese or masacarpone cheese
50 gr of cream 35%MG
1 egg
1 tablespoon white sugar
1 dash of aged rum
1 tablespoon cane sugar
6 Soletilla biscuits
Pecans

STEP BY STEP RECIPE:

The first thing we are going to make is the filling cream. Separate the yolk from the egg white. Beat the egg white until stiff with a tablespoon of sugar. In another bowl, mix the egg yolk with the cream cheese or mascarpone and the cream and beat with a whisk. Fold in the whipped egg whites with wrapping motions. Reserve in the refrigerator.
Now it is time to split the pineapple in half, vertically, that is, from top to bottom. We are only going to use one half. If you want to make both parts, double the ingredients. Cut the top part of the pineapple as shown in the photo, since we will use it for the final plating.
With the help of a knife and a spoon, empty the peel and reserve all the pineapple cut into small pieces. With the help of a spoon continue emptying the pineapple, scraping the peel to make it hollow. Pour this juice and pineapple remains in the turmix glass together with part of the extracted pineapple. Up to 1/3 of the glass.
Add a dash of aged rum and a tablespoon of brown sugar to the glass and beat well until it has the texture of a piña colada.
Line the inside of the pineapple half with foil. Now dip three sponge cakes in the pineapple juice and place them next to each other in the bottom of the pineapple. Cover with the cream and place another 3 biscuits. Cover with the rest of the foil and store in the refrigerator for at least a couple of hours.
Finally, turn the pineapple upside down and turn it into a large flat dish. Remove the silver foil, cover with the rest of the cream and put all the pecans on top, as in the photo, as if it were the skin of the pineapple. Place the top of the pineapple as a decorative element and that's it!