Ingredients
- 500 g mascarpone
- 425 g brown sugar
- 250 g Moscato wine
- 125 g flour
- 50 g Marsala
- 25 g potato starch
- 7 eggs
- 3 pears
- 1 orange
- lemon
- salt
For the Moscato coppa with pears recipe, whip 4 eggs with 150 g of sugar, the orange zest and a pinch of salt, then, as soon as you get a frothy and clear mixture, mix in the flour and starch. Line a pan (ø 23 cm) with parchment paper, pour in the mixture and bake at the lowest level at 170-180 ° C for about 40 ', obtaining a sponge cake disc.
Peel the pears and cut them into cubes. Squeeze 1/2 orange to obtain about 50 g of juice; bring it to a boil in a saucepan with Moscato and 25 g of sugar, then add the pear cubes and cook for 4-5 ': turn off and let everything cool. Dissolve 200 g of sugar in 50 g of water in another saucepan, obtaining a syrup and turn it off as soon as it reaches 121 ° C: it will take about 10 ', but without a cooking thermometer it is impossible to establish the exact temperature.
Separate the yolks from the whites of the remaining 3 eggs; start beating the egg whites with a few drops of lemon, then pour the boiling syrup in a drizzle and continue for about ten minutes so that the heat of the syrup pasteurizes the egg whites. Collect the 3 egg yolks, the Marsala and 50 g of sugar in a bowl; cook everything in a bain-marie over a pot of water at a low boil for 2-3 ', beating with a whisk until you get a thick eggnog.
Remove the sponge cake and let it cool down. Add the mascarpone to the cold zabaglione, then add the whipped egg whites (cream). Drain the pears from their cooking liquid, saving it. Slice the sponge cake into 1 cm thick slices, arrange a layer of it on the bottom of 6 or 8 dessert bowls, cut it to size, wet it with 2 tablespoons of pear cooking liquid, then cover with a layer of cream and distribute a few cubes pear; continue making another identical layer. Serve immediately completing, to taste, with a grated orange zest.
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