By Tamara Novakoviç
This recipe combines poached pears with spices and classic tiramisu for a twofer on autumn desserts.
- 5.1 oz (145 g) mascarpone cheese
- 1.4 cups (350 ml) whipping cream
- 2 egg yolks
- 1 tsp vanilla extract
- 2.6 oz (75 g) sugar
- 0.3 cups (75 ml) strong black coffee
- 0.2 cups (50 ml) marsala wine
- 10 ladyfingers
- 2 pears
- 1 tbsp powdered sugar
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp cardamom
- 0.8 cups (200 ml) dry white wine
- Whip the cream and combine it with mascarpone.
- Combine egg yolks with sugar and vanilla extract and cook using double boiler, whisking constantly, for 10 minutes. The mixture will become foamy and pale in color. Let cool slightly, combine with mascarpone and cream.
- Combine black coffee with marsala wine and soak ladyfingers in that mixture. Cut each one in half and place into serving glasses.
- Wash pears, peel and core, cut into 4 pieces. Place them into pot, add white wine, sugar and spices. Cook until they soften and the liquid is reduced to syrup. Place poached pears on top of ladyfingers. Pour syrup over them. Let cool slightly, then add mascarpone mixture. Sprinkle with cocoa.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.