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1
Toss the pear, pear juice, brandy, granulated sugar, lemon juice and salt in a medium bowl.
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2
Cover with plastic wrap; set aside.
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3
Beat the mascarpone, heavy cream, confectioners' sugar, vanilla and white pepper in a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) on medium-low speed until combined, about 1 minute.
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4
Increase the mixer speed to medium high and beat until light and fluffy, 1 to 2 more minutes (do not overbeat).
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5
Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
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6
Arrange 9 ladyfingers in the bottom of the pan in a single layer.
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7
Top with half of the pears and drizzle with 3 tablespoons of the pear liquid.
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8
Spread 1 cup of the mascarpone mixture over the pears.
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9
Repeat with 9 more ladyfingers, the remaining pears, 3 tablespoons of the pear liquid and 1 cup mascarpone mixture.
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10
Top with the remaining 9 ladyfingers and drizzle with 3 tablespoons of the pear liquid.
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11
Cover with plastic wrap and refrigerate at least 8 hours or overnight.
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12
(Transfer the remaining mascarpone mixture to an airtight container and refrigerate until ready to serve.)
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13
To serve, let the reserved mascarpone mixture come to room temperature.
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14
Lift the tiramisu out of the pan using the plastic wrap and invert onto a platter; remove the plastic wrap.
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15
Cover the top and sides with the remaining mascarpone mixture.
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16
Photograph by Johnny Miller
