On the occasion of the Grandmothers’ Day, I propose a pink biscuits and pear tiramisu recipe. I wanted to offer you a dessert with seasonal fruits while being colorful to gently slide to the spring.
For pears, I used my recipe for poached pears because I do not like pears in syrup. However, if you do not want to get started in the preparation of poached pears, take them in syrup.
Pink biscuits and pears tiramisu : the recipe
For pears in syrup
4 pears (not too ripe)
100g of sugar
500ml of water
2 stars of Badiane
2 seeds of cardamom
250g of mascarpone
2 egg yolks
20 cl of liquid cream at 30%
100g of powdered sugar
225g of Pink Biscuit of Reims
Some raspberry macaroons
Wash and peel the pears. Cut the pears in quarters and remove the pips.
Boil the water with the sugar to obtain a syrup. Then, add star anise and cardamom. Reduce the heat on a medium power and remove the pear quarters. Let them cook about half an hour, while turning them regularly. Once the pears are cooked, put them to drain and cool to room temperature.
Keep the juice to soak the biscuits.
Preparation of the cream
Two hours before (or better the day before), put in the freezer your bowl and the whips of your whisk. The cream must be cold as well.
Pour the cream into the bowl and start beating it by gradually accelerating the speed of the mixer. Add a little sugar (about a tablespoon of the 100g) until the whipped cream becomes firm.
Beat the egg yolks with the sugar until the mixture whitens. Add the mascarpone until the mixture is homogeneous.
Carefully add the whipped cream.
Making the tiramisu
In a large dish, place a layer of pink biscuits pre-soaked in pear syrup. Place the cream on top and then the pear pieces.
Make a second layer of biscuits soaked in syrup, then pears and finally the cream.
Sprinkle with a few pinches of pink Reims biscuits and raspberry macaroons.
Let stand a few hours in the refrigerator so that all the perfumes are diffused.
Other recipes with pink biscuits from Reims :