Ingredients
- 3 pears
- 300 g milk
- 200 g fresh cream
- 80 g soft ladyfingers biscuits
- 45 g Grand Marnier
- yolks
- egg
- granulated and powdered sugar
- lemon
- butter
- vanilla
- raspberries
- strawberries
- cat's tongues
For the recipe of the pear tiramisu with vanilla mousse, cut the pears in half and remove the caps. Peel them, detorsolatele and cut them into wedges. Sauté them in a pan where you have melted a knob of butter, until they are hazelnut. After 3 ′ sprinkle them with a nice spoonful of granulated sugar, let it just let it go for 1 ′ and a half, then flirt with the Grand Marnier. Turn off and pour the pears with their sauce on a plate.
Cover the bottom of a baking dish (26 × 16 cm) with the ladyfingers and arrange the pears on top. Bake the egg and 2 yolks with 70 g of granulated sugar; in a saucepan, boil the milk with a lemon zest, then pour it over the eggs, filtering it. Pour the egg mixture over the pears, drown them, and bake at 160 ° C for about 45 '. Remove the "tiramisu" from the oven and let it cool completely. Melt 80 g of granulated sugar in a saucepan with a vanilla pod open lengthwise.
When it reaches 113 ° C, pour it flush on 2 beaten egg yolks and whisk them with an electric whisk; continue to mount them until they are cold. Incorporate the cream after whipping it (mousse). Complete the "tiramisu" of pears by now cold with the mousse, then garnish with the fruit and chopped cat tongues. Sprinkle with powdered sugar.
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