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Pear Tiramisu recipe

Pear Tiramisu recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Pear desserts

Here is an easy pudding idea. I serve it in tall glasses to show the layers of pears, mascarpone and biscuit.

2 people made this

IngredientsServes: 6

  • 250g mascarpone cheese
  • 3 digestive biscuits, crushed
  • 40g caster sugar
  • 1 tin pears in syrup
  • 12 digestive biscuits

MethodPrep:20min ›Ready in:20min

  1. Mix the mascarpone with 3 crushed digestive biscuits and sugar.
  2. Dice the pears and add 2/3 of them to the mascarpone mixture. Soak 12 digestive biscuits in the pear syrup.
  3. Just before serving, add the remaining diced pears to the glass, then a digestive biscuit soaked in the pear syrup, then a layer of mascarpone mixture, a second digestive biscuit soaked in pear syrup and a layer of mascarpone mixture. Finish with a few biscuit crumbs for decoration, if you like.

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Reviews & ratingsAverage global rating:(1)


Vanilla-Pear-Tiramisu

We love Tiramisu! And because the classic version tastes so good, we can’t wait to try out as many variations as possible. Before we show you our favorite original Tiramisu recipe, here’s how to make a delicious Vanilla-Pear-Tiramisu: it’s a great alternative for anyone who prefers a fruity dessert over the caffeine filled original Tiramisu.

Recipe:

Shopping List for 1 Casserole dish sized Tiramisu or 8 drinking glasses

5 pears
100 ml pear juice
130g granulated sugar (50g for the pear compote, 80g for the mascarpone cream)
the insides of 1 vanilla bean
300g mascarpone
3 egg yolks
approx. 16 lady finger biscuits
cocoa powder

optional:
1-2 tbs. lemon juice

Preparation Time: approx. 40 minutes
Cooling Time in the fridge: approx. 4 hours


White Chocolate Tiramisu Trifle with Spiced Pears

Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.

Step 2

Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.

Mousse

Step 3

Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean discard bean. Transfer white chocolate mixture to large bowl gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.

Step 4

Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD Pears and mousse can be made 1 day ahead. Keep chilled.

Trifle assembly

Step 5

Cut pears lengthwise in half and remove cores and stems cut halves lengthwise into 1/4-inch-thick slices.

Step 6

Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.

Step 7

Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD Can be made 6 hours ahead. Keep refrigerated.

Step 8

Sift powdered sugar over trifle just before serving.

Step 9

To make chocolate curls, place one 3 1/2-ounce bar of high-quality white chocolate (such as Lindt or Perugina) on a plate and microwave on high at 5-second intervals just until slightly softened, but not hot or beginning to melt. Using vegetable peeler and starting at one long edge of the chocolate bar, shave white chocolate into curls. If the shaved chocolate breaks into small shards, it's not soft enough, so place in microwave again for a few seconds. If the chocolate becomes too soft, let it stand at room temperature or chill briefly until it firms up a bit.

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Method

In a medium saucepan, combine the marsala, sugar, water and 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, 1 at a time for a few seconds, and arrange in a single layer, trimming to fit, over the base of a 6 to 8 cup capacity dish (I used a 20cm x 20cm dish – 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.


YIELD: Makes 10 to 12 servings

White Chocolate Tiramisu Trifle Ingredients

Spiced Pears:

  • 1 750-ml bottle Epicurious Chardonnay
  • 2 cups pear juice or pear nectar
  • 1 1/4 cups sugar
  • 12 whole green cardamom pods, crushed in resealable plastic bag with mallet
  • 4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
  • 2 cinnamon sticks, broken in half
  • 5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled

White Chocolate Mascarpone Mousse:

  • 7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • 1/3 cup poire Williams (clear pear brandy)
  • 1/4 cup water
  • 1/2 vanilla bean, split lengthwise
  • 1 8- to 8.8-ounce container mascarpone cheese*
  • 1 cup chilled heavy whipping cream

Trifle Assembly:

  • 3 3-ounce packages soft ladyfingers,** separated
  • 2 cups chilled heavy whipping cream
  • 1/4 cup minced crystallized ginger
  • White chocolate curls
  • 1 tablespoon powdered sugar

White Chocolate Tiramisu Trifle Directions

For spiced pears:

Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.

Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.

Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean discard bean. Transfer white chocolate mixture to large bowl gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.

Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.

For trifle assembly:

Cut pears lengthwise in half and remove cores and stems cut halves lengthwise into 1/4-inch-thick slices.

Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.

Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.

Sift powdered sugar over trifle just before serving.

Mascarpone is an Italian cream cheese sold at many supermarkets and at Italian markets.

** Available in the bakery or bread section of some supermarkets and at specialty foods stores.

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Pear Tiramisu

0 hour hour

250ml marsala (can also use grape juice or brandy)
100g + 3 tbsp Chelsea Caster 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 biscuits
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 and 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.


Made by you!

Ingredients

1 1/8 cups powdered sugar, divided

Tools

1. Cut the pears in half and remove the stems. Place them upside down on a baking sheet covered with parchment paper. Beat the egg whites with the sugar and add 1 cup powdered sugar. Mix delicately with a spatula, fill the piping bag with the meringue, and cut 1 bottom corner to make points on the pear with the meringue until it covers the entire surface, making a shell. Bake for 5 hours at 215 °F.

2. Mix the mascarpone with the heavy cream and add the remaining powdered sugar. Cut the vanilla pod in half and scrape out the seeds. Then whip the mixture with an electric mixer.

3. Remove the meringue shell from the pears and then peel them. Place the whipped cream inside the pears and sprinkle with half of the crushed biscoff cookies. Assemble the pear halves to obtain whole pears and cover them with melted dark chocolate. Then place them in the fridge for 30 minutes.

4. Draw 3 lines with the remaining dark chocolate using a teaspoon over ice water to harden into stems. Place chocolate pears in a meringue shell, pipe white chocolate around the edges with a pastry bag, and stick to the second shell. Place the chocolate stem on top of the pear, add a spoonful of whipped cream on the serving plate, and place the pear on top so that it stands upright. Serve with 1 biscoff cookie and enjoy!


6. Tiramisu &ndash Authentic Recipe!

I think tiramisu might just be the best dessert ever made. Think about it: tender sponge, rich coffee, creamy sweet filling, and plenty of chocolate! Oh, and I like to add booze to mine, too!

Not only are the flavors damn near perfect, but it&rsquos so easy to make!

Using Lady Fingers is quick and creates the perfect base for all that mascarpone goodness. I like to add some Tia Maria to my coffee to boost the flavor and make it more grown-up 🙂

Full disclosure, authentic tiramisu uses raw eggs in the cream filling. It adds lightness and stability to the mix but might not be the best if you have a sensitive stomach or are expecting.

If the eggs are a no-go for you, try this egg-free version instead.


The best Tiramisu recipes - 5 recipes

Tiramisu is a light Italian dessert of ladyfingers infused with espresso and liqueur, layered with a rich cheese fi.

  • 3/4 cup espresso
  • 1 ounce coffee liqueur
  • 1 ounce dark rum
  • 24 ladyfingers (7-ounce bag)
  • 4 egg yokes
  • 1/4 cup Splenda or sugar
  • 1 ounce orange liqueur
  • 1 ounce dark rum Myers's
  • 2 ounces sweet Marsala wine
  • 1/2 teaspoon orange zest, grated
  • 1/4 teaspoon vanilla extract
  • 1 pound mascarpone cheese, room temperature
  • 1/2 cup whipping cream
  • Semi-sweet chocolate, room temperature

White Chocolate Tiramisu Trifle with Spiced Pears

Looking for a dessert to impress your guests? Try this over the top decadent Tiramisu with white chocolate and spic.

  • SPICED PEARS:
  • 1 750-ml bottle dry white wine
  • 2 cups pear juice or pear nectar
  • 1 1/4 cups sugar
  • 12 whole green cardamom pods, crushed in resealable plastic bag with mallet
  • 4 (1-inch) diameter rounds peeled fresh ginger (each about 1/8-inch thick)
  • 2 cinnamon sticks, broken in half
  • 5 large firm but ripe Anjou pears (3 to 3 1/4 pounds), peeled
  • WHITE CHOCOLATE MASCARPONE MOUSSE:
  • 7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • 1/3 cup Poire Williams (clear pear brandy)
  • 1/4 cup water
  • 1/2 vanilla bean, split lengthwise
  • 1 (8-to 8.8-ounce) container mascarpone cheese
  • 1 cup heavy whipping cream, chilled
  • TRIFLE ASSEMBLY:
  • 3 (3-ounce) packages soft ladyfingers,* separated
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup crystallized ginger, minced
  • White chocolate curls
  • 1 tablespoon powdered sugar

Rodelle Tiramisu

Have your cake and eat it too with this tiramisu in a jar recipe

  • 4 eggs, separated
  • Pinch of cream of tartar
  • 1/2 cup plus 1 tablespoon granulated sugar, divided
  • 1 teaspoon Rodelle Vanilla Extract
  • 3/4 cup cake flour
  • 1 cup strong espresso
  • 3 to 4 tablespoons coffee liqueur
  • 1/2 cup semi-sweet chocolate
  • 1/2 cup heavy cream
  • 1/2 cup heavy whipping cream
  • 1 Rodelle Vanilla Bean, split and scraped
  • 2 cups mascarpone cheese
  • 1/4 cup fine cane sugar
  • 3 tablespoons dark rum (1 tablespoon more, or less depending on taste)
  • Rodelle Baking Cocoa, and or chocolate shavings
  • 4 Wide mouth pint size jars

Authentic Tiramisu

A family recipe that came straight from Italy, don't even bother trying other tiramisu recipes, this is the best ti.

  • 1 to 1 1/2 cups strong espresso, cooled to room temperature
  • 4 large eggs or 5 small/medium eggs, separated
  • 4 to 5 tablespoons sugar (one tablespoon per egg) I use a regular spoon to measure - if you use a measuring spoon it will taste sweeter (personal preference).
  • 16 ounces mascarpone cheese, room temperature
  • 1 (7 to 9 ounces) package Savoiardi or Pavesini (lady fingers) These are known as Löffelbiscuits in Germany.
  • 2 tablespoons unsweetened cocoa powder (or to taste) Again, I use a regular spoon but a measuring spoon will also work.

White Chocolate Strawberry Tiramisu

Here's a twist on a classic dessert that highlights a delicious flavor combo: strawberries and white chocolate

  • 2 cups heavy whipping cream
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup mascarpone cheese, about 4 ounces
  • 9 ounces white baking chocolate, melted and cooled
  • 1 cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 2 (3-ounce) packages ladyfingers, split
  • 2/3 cup orange juice
  • 4 cups fresh strawberries, sliced
  • Chocolate syrup, optional

Mille-Crepe Tiramisu Cake

What could be better than something that combines cake, crepes, and tiramisu into one perfect dessert? This takes s


  • 500g carton mascarpone cheese
  • 90g (3oz) caster sugar
  • 30g (1oz) dark chocolate, finely grated
  • 2-3 level tsp instant coffee granules
  • 100ml (3½fl oz) Tia Maria
  • 24-30 amaretti biscuits, plus 4-6 biscuits to decorate

Beat the mascarpone until softened, then beat in the sugar. Reserve 1tbsp grated chocolate and beat in the rest.

Dissolve the coffee in 1tbsp boiling water and stir in the Tia Maria. Pour the coffee mixture over the amaretti biscuits on a deep plate and leave to soak for 1 min. Put a soaked biscuit at the bottom of each glass. Add 1 tsp of the coffee liquid to each one, reserving the rest of the liquid for later.

Divide half the mascarpone mixture between the glasses, and then top with the remaining soaked amaretti biscuits. Spoon on the rest of the mascarpone and pour the remaining coffee mixture over it.

Decorate with the extra amaretti biscuits and sprinkle over the reserved grated chocolate.



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