This tiramisu is so much lighter than the traditional version and the pears make it appealing to the whole family! If you haven't got sponge fingers, butter biscuits such as petit beurre biscuits work well.
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4 egg whites
8 egg yolks
200g caster sugar
200g whipping cream
1 teaspoon vanilla extract
500ml strong coffee, cooled
1 (400g) tin pears in syrup, drained and chopped
2 packets sponge fingers
50g plain chocolate, grated
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Method Prep:15min › Extra time:2hr chilling › Ready in:2hr15min
In a clean bowl, beat the egg whites until stiff; set aside.
In a jug, beat the egg yolks with the caster sugar until pale, beat in the mascarpone, whipping cream and vanilla. When the mixture is very smooth, fold in the beaten egg whites.
Dip each sponge finger briefly in the coffee and layer 1/3 of them into a dish. Cover with half of the pears, 1/3 of the mascarpone cream, and 1/3 of the grated chocolate.
Cover with another 1/3 of the sponge fingers, the remaining pears, 1/3 of the mascarpone cream and then 1/3 of the grated chocolate. Layer with the remaining sponge fingers, mascarpone cream and finish with the remaining grated chocolate.
Refrigerate for at least 2 hours, and serve very cold.