Tiramisu with pear and white pepper – a detailed recipe cooking. 
Photo of the dish: ДжонниMiller Time: 35 min. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pear (Anjou or Bartlett), peel and thin cut into slices
- 1/2 tbsp. pear juice or nectar
- 1/2 tbsp. pear brandy
- 1/4 Art. granulated sugar
- 1 tsp freshly squeezed lemon juice
- 1/8 tsp coarse salt
- 450 gr mascarpone cheese or any cottage cheese
- 1.5 tbsp. cold cream
- 3/4 Art. powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp finely ground white pepper
- 27 soft cookies “Lady’s fingers” (Savoyardi)
Recipes with similar ingredients: pears, pear juice, pear nectar, pear brandy, lemon juice, mascarpone cheese, cheese cottage cheese, cream, icing sugar, vanilla extract, white pepper peas, shortbread cookies
Recipe preparation:
- Mix in a medium-sized bowl the chopped pear, pear juice, brandy, granulated sugar, lemon juice and salt. Cover plastic wrap; give insist.
- Beat the mixer with the mounted nozzle in the form of a scapula onto low speed mascarpone cheese, cream, icing sugar, and vanilla white pepper, for 1 min. Switch the mixer to moderately high speed and continue to whisk for another 1 – 2 minutes., until white and lush consistency.
- Lay in a rectangular shape measuring 20 by 13 cm. a plastic film, leaving a protrusion of 5 cm on all sides. Put 9 cookies on the bottom of the mold in one layer. Top out half pears, pour 3 tbsp. l pear liquid. Distribute by pears 1 tbsp. cheese mixture. Then make two more layers of cookies, pears poured with liquid and cheese mixture. Finish the last layer the remaining 9 cookies, watering 3 tbsp. l pear liquid. Cover tiramisu wrap and refrigerate for 8 hours or nights. (Arrange the remaining cheese mixture in a container and keep in a cool place until start to use.)
- Before serving, remove the remaining cheese from the refrigerator mixture and leave to warm to room temperature. To get tiramisu from the mold, removing the film, and coat from all sides remaining cheese mass.
