Summary

Ingredients

• 150 ml cream
• 250 g mascarpone
• 1 vanilla pod (s)
• 2 tablespoon sugar
• 3 large pear (s)
• 1 piece (s) butter
• 150 ml pear spirit (Williams Christ pear brandy) or pear juice
• 100 g pistachios
• 6 ladyfingers

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Instructions

1. Whip the cream with 1 tablespoon of sugar and the pulp of the vanilla until stiff, fold in the mascarpone and then cool the cream.
2. Peel the pears, remove the casing and cut the fruit into medium-sized cubes. Then melt the butter in a pan and add 1 tablespoon of sugar. Add the pear cubes and lightly toast. Then deglaze with the Williams Christ pear brandy (alternatively pear juice), add the scraped out vanilla pod and simmer for 10 minutes. Then remove the vanilla pod, puree the mixture and let it cool down.
3. Chop up the ladyfingers and sprinkle them evenly over the bottom of the dessert glasses. Pour in part of the mascarpone cream mixture, then layer the pureed pear mixture and finish with the mascarpone cream mixture. Pistachios for sprinkling.
4. Then put in a cool place and serve after two hours.