Tiramisù con composta di pere e biscuit alle mandorle

Prepare the biscuit by whisking together the 4 eggs and 70 g of sugar until fluffy.

Fold in 60 g of almond flour and 40 g of potato starch to the egg mixture.

Divide the batter into two molds, one of which will include 40 g of melted dark chocolate.

Bake the biscuits until golden and set aside to cool.

For the pear compote, combine 400 g of pears, 30 g of water, and 60 g of sugar in a saucepan and cook until soft.

Prepare the coffee syrup by mixing 70 ml of coffee, 60 ml of water, and 60 g of sugar until dissolved.

For the tiramisù cream, whip 200 g of liquid cream and fold in 400 g of mascarpone, reserving some for decoration.

Add 40 g of marsala and 6 g of gelatin dissolved in 30 g of water to the mascarpone mixture.

In a separate bowl, whisk together 4 egg yolks and 110 g of sugar until pale and creamy, then combine with the mascarpone mixture.

Layer the biscuits, pear compote, and tiramisù cream in a serving dish.

Decorate with reserved mascarpone, whipped cream, and a dusting of cocoa powder.

Spice Level: