PEAR TIRAMISU
Serves 8
Ingredients
250ml marsala – try a little balsamic or acv?? google
100g + 3 Tab castor sugar
1 cup water
1 tsp vanilla bean paste
4 firm pears: peeled, cored and cut into eighths
500g mascarpone cheese
1 ½- 2 cups Greek yoghurt
30 (300g) sponge finger (Savoiardi) biscuits – try almond bread slices
1 ½ cups strong espresso coffee
Cocoa powder, dusted, grated dark chocolate, and toasted hazelnuts, chopped (optional), to serve
- In a medium saucepan combine the marsala, sugar, water & vanilla and bring to the boil, stirring until the sugar dissolves. Add the pears, cover with a cartouche (a round piece of baking paper to fit the saucepan) and reduce the heat to a simmer, cooking for 5 to 8 minutes or until pears are tender. Remove pears from liquid and set aside to cool. Once cooled, cut pears wedges in half.
- Meanwhile, using an electric mixer beat the mascarpone on low speed until smooth and gradually add the 3 tbsp sugar. Gently fold in the yoghurt and refrigerate until needed.
- Dip half the sponge fingers into the coffee – one at a time for a few seconds – and arrange in a single layer, trimming to fit, over the base of a 6 – 8 cup dish (eg 20cm x 20cm – at least 6cm deep).
- Arrange half the pears on top of the sponge fingers and drizzle with a little of the poaching liquid.
- Use a spatula to spread half the mascarpone mixture over the pears. Repeat with remaining biscuits dipped in coffee, pears, a drizzle of poaching liquid and remaining mascarpone mixture. Cover and refrigerate for at least 4 hours or overnight.
- Serve dusted with cocoa powder, topped with grated chocolate and hazelnuts, if desired.