Pear-White Pepper Tiramisu

Total Time:
35 min
35 min

8 to 10 servings

  • 1 firm pear (such as Anjou or Bartlett), peeled and thinly sliced
  • 1/2 cup pear juice or nectar
  • 1/2 cup pear brandy
  • 1/4 cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 2 8 -ounce containers mascarpone cheese
  • 1 1/2 cups cold heavy cream
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon finely ground white pepper
  • 27 soft ladyfingers
  • Toss the pear, pear juice, brandy, granulated sugar, lemon juice and salt in a medium bowl. Cover with plastic wrap; set aside.

  • 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. Increase the mixer speed to medium high and beat until light and fluffy, 1 to 2 more minutes (do not overbeat).

  • Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Arrange 9 ladyfingers in the bottom of the pan in a single layer. Top with half of the pears and drizzle with 3 tablespoons of the pear liquid. Spread 1 cup of the mascarpone mixture over the pears. Repeat with 9 more ladyfingers, the remaining pears, 3 tablespoons of the pear liquid and 1 cup mascarpone mixture. Top with the remaining 9 ladyfingers and drizzle with 3 tablespoons of the pear liquid. Cover with plastic wrap and refrigerate at least 8 hours or overnight. (Transfer the remaining mascarpone mixture to an airtight container and refrigerate until ready to serve.)

  • To serve, let the reserved mascarpone mixture come to room temperature. Lift the tiramisu out of the pan using the plastic wrap and invert onto a platter; remove the plastic wrap. Cover the top and sides with the remaining mascarpone mixture.

  • Photograph by Johnny Miller

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