Tiramisu with poached pears
Delicious tiramisu with poached pears and ginger bread cookies (or Dutch kruidnoten)
Equipment
- serving dish 20 x 30 cm (8x12 inches)
Ingredients
- 200 ml whipping cream
- 100 g icing sugar
- 500 g mascarpone
- 150 ml poaching pear juice
- 50 ml sea buckthorn liqueur optional or use mascarpone
- 200 gr lady fingers
- 500 g poached pears diced or sliced
- 150 g spiced cookies
Topping
- 50 g ginger bread cookies
- 25 g chopped chocolate
- 200 ml whipped heavy cream
- 3 tbsp sugar
Instructions
- Place the cream, mascarpone and sugar in the bowl of a mixer and whip the cream until stiff and smooth.
- Take 150 ml of the poaching pear juice and mix it with the sea buckthorn liqueur. You can omit the liqueur if you prefer not to drink alcohol.
- Dip the long fingers into the pear liquid mixture and line the bottom of the dish with them. Spoon half of your mascarpone mixture on top.
- Then arrange the poached pear in slices or cubes on top of the mascarpone. Sprinkle the spiced cookies on top and cover with the second half of your mascarpone mixture.
- Leave to set in the fridge for at least 2-4 hours. Before serving, whip the extra whipped cream until stiff. Use this to decorate the top of the tiramisu and sprinkle with a few sprinkles and spiced cookies.
Nutrition
Calories: 768kcal | Carbohydrates: 68g | Protein: 11g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 175mg | Sodium: 156mg | Potassium: 167mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1771IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg