Sweet cinnamon pear
Instructions
Peel the pears, deprive of core, cut into slices and drizzle with lemon juice to prevent blackening.
Roundtrip in a saucepan with 10 cl water, brandy, the grated zest of half a lemon, 20 g sugar and simmer for 5 minutes.
Separate the egg yolks from the whites, beat the first in a bowl with remaining sugar until fluffy cream.
Stir the mascarpone and finally the whipped egg whites.
Arrange the ladyfingers in a baking dish, put over the pears with the cooking, cover everything with the prepared cream, sprinkle with cinnamon and keep in refrigerator 2 hours before serving.
Ingredients and dosing for 4 persons
- 250 g of mascarpone
- 80 g of biscuits savoiardi
- 3 pears
- 3 eggs
- 80 g of sugar
- 5 cl of brandy
- 1/2 lemon
- 2 teaspoons of cinnamon