Pear And Vanilla Mascarpone Cake Recipe

Name: Pear And Vanilla Mascarpone Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 325 g caster sugar; 1 None cinnamon stick; 2 None cloves; 6 tbsp lemon juice; 1 None vanilla pod, halved length ways; 6 None ripe pears, peeled, halved and cored; 125 g butter, plus extra for greasing; Pinch None salt; 3 tsp vanilla extract; 2 medium eggs; 100 g plain flour, plus extra for dusting; 1 tsp baking powder; 500 ml + 3 tbsp double cream; 70 g Amarettini (30g crushed); 500 g mascarpone; 3 leaves gelatine

Servings: persons

325 g caster sugar
1 None cinnamon stick
2 None cloves
6 tbsp lemon juice
1 None vanilla pod, halved length ways
6 None ripe pears, peeled, halved and cored
125 g butter, plus extra for greasing
Pinch None salt
3 tsp vanilla extract
2 medium eggs
100 g plain flour, plus extra for dusting
1 tsp baking powder
500 ml + 3 tbsp double cream
70 g Amarettini (30g crushed)
500 g mascarpone
3 leaves gelatine

1
Place 3 cups water in a large pot with 2/3 cup sugar, the cinnamon, cloves and lemon juice. Cover and bring to a boil. Add the vanilla bean scrapings and pears and cook, covered, for 8-10 mins. Remove from the heat and allow to cool for 3-4 hours. Remove the pears from the liquid and drain well.
2
Preheat the oven to 325u00b0F. Grease and flour a 10 inch springform pan. Cream the butter, a pinch of salt, 1/2 cup sugar and 1 tsp vanilla extract. Whisk in the eggs, 1 at a time, then fold in the flour and baking powder. Add 3 tbsp cream. Transfer to the prepared pan and smooth the surface. Add 1 oz whole Amaretti cookies over top and gently press in. Bake for 15-20 mins then allow to cool in the pan on a wire rack.
3
Meanwhile, mix the mascarpone (or whipped cream cheese) with the remaining sugar and vanilla extract. Whip the remaining cream until stiff then add to the cheese mixture. Set aside.
4
Bloom the gelatin in a little cold water for 5 mins. If using sheet gelatin, squeeze out the excess water from the gelatin sheets. Place the gelatin in a saucepan with a little of the cheese mixture and gently melt over low heat. Allow to cool slightly, then add to the main cheese mixture. Spread 1/4 over the cooled cake. Place the poached pears on top then cover with the remaining cheese mixture. Chill for at least 4 hours or overnight. Before serving, remove from the pan and sprinkle the top with crushed cookies.

1270

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 325 g caster sugar, 1 None cinnamon stick, 2 None cloves, 6 tbsp lemon juice, and more.

Yes, Pear And Vanilla Mascarpone Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Vanilla Mascarpone Cake

How did you like this recipe?

Frequently Asked Questions