Coffee, tea, and cognac flavoring:
- 6 tablespoons freshly ground French roast coffee (about 1 1/2 ounces)
- 3 tablespoons black tea leaves (scant 1/2 ounce)
- 3 tablespoons Cognac or other brandy
- 1/2 cup heavy whipping cream
- 6 tablespoons sugar, divided
- 2 8-ounce containers mascarpone cheese*
- 2 tablespoons Cognac or other brandy
- 4 cups 1/4- to 1/3-inch cubes cored peeled fresh pineapple (from 1 large)
- 1/2 vanilla bean, split lengthwise
- 4 3-ounce packages soft ladyfingers (sponge-cake variety)
- Grated bittersweet chocolate
- Thin fresh pineapple triangles for garnish (optional)
For coffee, tea, and cognac flavoring:
Place coffee filter in strainer set over medium bowl. Bring 1 1/2 cups water to boil in heavy medium saucepan. Mix in coffee and tea. Turn off heat; cover and let steep 5 minutes. Strain mixture through coffee filter. Stir in Cognac. Cool completely.
For cognac sabayon:
Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes. Remove from over water. Place over larger bowl of ice and water. Cool quickly, whisking often, about 5 minutes.
Stir mascarpone in large bowl to loosen texture. Fold in cooled yolk mixture in 3 additions, then fold in Cognac. Beat whites in medium bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions. Cover; chill up to 1 day.
For caramelized pineapple:
Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.
Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers. Brush with coffee flavoring. Spread with half of sabayon (about 3 cups). Scatter half of pineapple over. Repeat with ladyfingers, flavoring, sabayon, and pineapple. Cover; chill overnight.
Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired. Cut into squares or spoon onto plates and serve.
*An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets.