Pear tiramisu

Тирамису с круши1 1024x684 Pear tiramisu

Pear tiramisu


Boudoir biscuits (or lady fingers)

200 ml milk
2 tablespoons almond liqueur
1 tablespoon sugar
4-5 drops of pear flavor

300 g of strained yogurt
175 g mascarpone
8 g of gelatin (optional)
150 g sugar
½ teaspoon cinnamon

3-4 ripe pears
1 tablespoon sugar
20 g butter

Dark chocolate and cocoa for the presentation


Peel the pears and cut into cubes. Wrap them in sugar and stew with the butter in a covered saucepan about ten minutes. Once tender, remove from heat and let cool completely.

Half an hour later, prepare the cream. In a bowl, whisk the drained yogurt and mascarpone until smooth. Add the sugar and cinnamon and a few drops of pear flavor. Melt the gelatin in a water bath with a little cream (or milk). Then pour in the cream and mix thoroughly.

In another shallow pan, combine milk, liqueur, sugar and a few drops of pear flavor.

Assemble the tiramisu either in a rectangular dish (as a whole dessert) or in individual glasses. Layers to follow are the same in both cases, but for the verrine version, it is not necessary to use gelatin in the cream.

Dip each lady finger in the flavored milk and line in the bottom of a rectangular baking dish or verrine. Follow by a cream layer and a layer of pears (half the quantity). Then again a layer of soaked boudoir biscuits, cream and pears. Refrigerate the pear tiramisu for 2-3 hours.

Before the presentation, garnish the tiramisu with grated dark chocolate (or in some other art form) and sprinkle with cocoa powder (through a strainer).

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