Pear chocolate tiramisu with or without shot
There are so many tiramisu recipes, so I wanted to share one of my favorite variations with you.
You need
(for a normal large casserole dish or similar and about 8 portions - depending on your appetite)
- 6 pears
- 1 untreated lemon
- 500 g mascarpone
- 6 fresh eggs
- Approximately 100g of fine sugar
- 2 cinnamon sticks
- 400 g spoon biscuit
- 2 packs of shredded chocolate or according to block chocolate to grate yourself
- Approximately 200 ml of pear juice
- For the optional shot: Williamsbirnengeist
Now you can start
Step 1
Peel pears, remove seeds, cut into slices and boil in a little water with the cinnamon sticks, a little sugar and a dash of lemon juice and cook briefly - they should still be firm. Then allow to cool and pour off the brew shortly before further use and drain the fruit.
2nd step
Make the cream as follows
(Of course, any other recipe for the cream, for example, the delicious variants with quark)
- Separate eggs
- Beat the egg yolks with approx. 50 g of sugar until frothy
- Beat egg white with approx. 50 g of sugar until stiff
- Stir the mascarpone into the yolk mass with the rubbing off of half a lemon until everything is smooth and homogeneous
- Carefully fold in the egg whites
3rd step
Mix pear juice with pear spirit if shot is desired
4th step
Line the shape with a spoonful of biscuit, sprinkle with the juice-spirit mixture, spread a layer of cream, spread pear slices, distribute a packet of chocolate grated cheese, then spoon biscuit, juice again, but this time first pear, then cream and chocolate shavings.
5th step
Allow to cool for a few hours, preferably overnight, and let it pass through
Before serving z. B. garnish with fresh raspberries.
