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.
Shopping List for 1 Casserole dish sized Tiramisu or 8 drinking glasses
100 ml pear juice
130g granulated sugar (50g for the pear compote, 80g for the mascarpone cream)
the insides of 1 vanilla bean
3 egg yolks
approx. 16 lady finger biscuits
1-2 tbs. lemon juice
Preparation Time: approx. 40 minutes
Cooling Time in the fridge: approx. 4 hours
Directions for the Vanilla-Pear-Tiramisu:
Wash and peel the pears, then cut into thin slices. As you are slicing the pears, have the 50g of sugar in a pan on high heat to caramelize. It takes a little while, but keep an eye on it so that once it has caramelized it doesn’t burn. Once it has caramelized, add the pear juice to it. When the caramelized sugar and pear juice have evened out to a consistent texture, add the pear slices and the insides of the vanilla bean. If you like, you can also add at this point a bit of lemon juice.
Now let the mixture simmer for about 10 minutes then remove from the heat to cool completely.
While the vanilla pear compote simmers and cool, prepare the mascarpone cream. With an electric mixer, mix the 80g of sugar and the egg yolks together, then mix in the mascarpone until you have the consistency you like.
Place the lady fingers along the bottom of your dish so the bottom of the dish is completely covered. If your dish is a little bigger or smaller than what the recipe calls for you may need a few lady fingers more or a few less. Add on top of the lady fingers the cooled vanilla pear compote. Next comes the mascarpone cream on top of the pear in an even layer. If you are using the glasses to serve your tiramisu, make the same layers and then repeat 3 times or until each glass is full.
Place the Vanilla-Pear-Tiramisu in the fridge for about 4 hours and before serving, cover the cream layer with a good amount of cocoa powder. Use a sieve so it covers evenly and with no lumps.