Pineapple "Lasagna"
Lasagna de Piña
Editor's Note: This recipe is from chef Emmanuel Piqueras Villaran of Andina restaurant in Portland, Oregon. Villaran also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Villaran and Peruvian cuisine, click here.
These layered desserts are a pure flight of fancy. Inspired by the Italian dish lasagna, they use a traditional Peruvian fruit and cheese combo and add the very French technique of brûléeing sugar to create a brittle caramel. Villaran tops them with a caramel crown for a dramatic presentation, but they are just as delicious with nothing more than a drizzle of strawberry sauce.
• Guanabana, also called soursop, is a white-fleshed fruit. Its purée is sold frozen at Latin markets. • If you have a crème brûlée torch, you can use that instead of broiling the pineapple slices. At Andina, Villaran quickly sprinkles each slice with sugar and torches it as he stacks the "lasagna."
