Home > RECIPES > Pear-Chocolate Tiramisu from the Bistrot de Pays in Limans
 

Pear-Chocolate Tiramisu from the Bistrot de Pays in Limans

With:

Ingredients:

Serves 4

•    16 sponge cakes
•    25 cl of milk
•    4 very ripe fresh pears or pears in syrup
•    20 cl of PERA AZTECA
•    250 g of mascarpone
•    250 g of liquid crème fraîche
•    Chocolate glaze
•    30 g of sugar glaze
•    Powdered sugar
•    Powdered cocoa

 

Preparation:

Dessert in glasses

Mix the milk with 10 cl of Pera Azteca. Add sugar to taste. Quickly soak the sponge cakes in the milk-Pera Azteca mixture. Place the sponge cakes in the bottom of the glasses.
Peel and cut the pears into pieces and place them on the sponge cakes. Cover with chocolate glaze.
Whip 250 g of cream into whipped cream (250 g of crème fraîche whipped with sugar glaze) then gently incorporate the mascarpone and 10 cl of Pera Azteca.
Place this mixture on the pears and the chocolate.
Place in the refrigerator overnight.
Dust with cocoa when serving.