My grandmother made tiramisu for every birthday in October, always the same way, coffee-soaked ladyfingers and mascarpone with nothing unusual about it. I started adding poached pears a few years ago after a version I had at a restaurant in Bologna that I couldn’t stop thinking about. The spiced pears, cinnamon and ginger and cardamom simmered in white wine, cut the mascarpone’s weight in a way that makes the whole dessert feel lighter than it is. Autumn tiramisu, essentially.
How to Make Tiramisu with Poached Pears
Poaching the pears
Simmer the pears in dry white wine with powdered sugar and the spices until just tender, about 15 to 20 minutes depending on ripeness. Let them cool in the liquid. Firm pears hold their shape better when sliced to layer into the dessert.
The mascarpone cream
Cook the egg yolks with sugar and vanilla over a double boiler, whisking until pale and foamy. This takes a full ten minutes and you can’t rush it. Let the mixture cool before folding it into the whipped cream and mascarpone, or the cream will deflate. 
Tiramisu with poached pears
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A sophisticated twist on classic tiramisu!
Spiced poached pears add a warm autumnal touch.
Ingredients
- 5 oz (145 g) mascarpone cheese
- 1 cups (350 ml) whipping cream
- 2 egg yolks
- 1 tsp vanilla extract
- 1 oz (75 g) sugar
- 1/3 cup strong black coffee
- 1/4 cup marsala wine
- 10 ladyfingers
- cocoa
- 2 pears
- 1 tbsp powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cardamom
- 1 cups (200 ml) dry white wine
Instructions
- Whip the cream and combine it with mascarpone.
- Combine egg yolks with sugar and vanilla extract and cook using a double boiler, whisking constantly, for 10 minutes until the mixture becomes foamy and pale in color. Let cool slightly, then combine with mascarpone and cream.
- Combine black coffee with marsala wine and soak ladyfingers in that mixture. Cut each ladyfinger in half and place them into serving glasses.
- Wash, peel, core, and cut pears into 4 pieces. Place them in a pot, add white wine, sugar, and spices. Cook until the pears soften and the liquid reduces to a syrup. Place the poached pears on top of the ladyfingers and pour the syrup over them.
- Let cool slightly, then add the mascarpone mixture.
- Sprinkle with cocoa.
Notes
- For a richer flavor, use high-quality mascarpone cheese and strong brewed espresso.
- If pears are not in season, substitute with other poached fruits like apples or peaches.
- Cover and refrigerate the tiramisu for at least 2 hours to allow flavors to meld before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving glass
- Calories: 450
- Sugar: 30
- Sodium: 50
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 100
Frequently Asked Questions
Can I skip the marsala wine in the soaking liquid?
You can substitute it with more strong coffee or use rum or brandy instead. The marsala adds a nutty sweetness that pairs well with the spiced pears, so if you skip it entirely, the ladyfingers will taste mainly of coffee.
How soft should the poached pears be?
They should be tender enough that a knife slides in easily but still hold their shape. Overcooked pears will fall apart during assembly. Check them after about 15 minutes of simmering in the white wine and spices.
Is it safe to use raw egg yolks in this recipe?
The egg yolks are cooked over a double boiler for 10 minutes, which heats them enough to reduce food safety concerns. If you prefer to avoid eggs entirely, you can omit the yolk mixture and use the mascarpone and whipped cream on their own.
Unique! So good!