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1
Place coffee filter in strainer set over medium bowl.
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2
Bring 1 1/2 cups water to boil in heavy medium saucepan.
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3
Mix in coffee and tea.
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4
Turn off heat; cover and let steep 5 minutes.
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5
Strain mixture through coffee filter.
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6
Stir in Cognac.
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7
Cool completely.
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8
Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend.
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9
Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160F, about 5 minutes.
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10
Remove from over water.
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11
Place over larger bowl of ice and water.
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12
Cool quickly, whisking often, about 5 minutes.
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13
Stir mascarpone in large bowl to loosen texture.
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14
Fold in cooled yolk mixture in 3 additions, then fold in Cognac.
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15
Beat whites in medium bowl until soft peaks form.
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16
Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions.
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17
Cover; chill up to 1 day.
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18
Combine pineapple, sugar, and salt in large nonstick skillet.
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19
Scrape in seeds from vanilla bean; add bean.
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20
Stir over medium heat until sugar melts and syrup forms.
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21
Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.
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22
Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers.
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23
Brush with coffee flavoring.
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24
Spread with half of sabayon (about 3 cups).
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25
Scatter half of pineapple over.
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26
Repeat with ladyfingers, flavoring, sabayon, and pineapple.
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27
Cover; chill overnight.
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28
Sprinkle tiramisu generously with grated chocolate and garnish with fresh pineapple, if desired.
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29
Cut into squares or spoon onto plates and serve.
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30
*An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets.
