Tiramisu Pear Helene

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	2 hrs 40 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

The pear compote is made first because it has to cool and steep.
Peel and quarter the pears and core. Now the pear quarters are divided once or twice across, depending on their size. Together with 150 ml of water, the spices and the scraped pulp of the vanilla pod and a tablespoon of powdered sugar, the pears are slowly steamed until soft. You should still have some resistance when doing a cooking test. Let the pears cool in the brew, preferably overnight, then they can still take on the spicy taste.
Before further processing, the pears are drained through a sieve. The brew is collected and the spices are removed.
The cream is whipped and sweetened with the powdered sugar. The mascarpone and yogurt are stirred into a smooth cream. Add 2 - 3 tablespoons of pear stock to make the cream a little smoother. Now carefully fold in the whipped cream.
Now you can layer: The oreo cookies are separated from each other and the cream is scraped off. Then crumble the biscuits and spread them over several dessert glasses. Then put a few pieces of pear on the biscuits and drizzle 1 - 2 tablespoons of stock over them. Then there is a big dollop of mascarpone cream and the pears again. At the end there is a layer of cream, which is sprinkled with chocolate shavings.
Everything should be layered about 2 hours before serving.

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