Pear and strawberry verrine with tiramisu cream

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 300 g financier batter
• 2 150 g strawberries
• 3 1 tablespoon caster sugar
• 4 1 tablespoon lemon juice
• 5 150 g poached pears
• 6 150 g liquid cream
• 7 150 g Mascarpone
• 8 70 g caster sugar
• 9 1 egg
• 10 10 g vanilla sugar
• Total weight: 1,060 grams

Times:

Preparation
1 hour 15 min.

Step by step recipe

• 1: Bake 300 g financier batter to obtain a cookie about 1/2 cm thick.
  If you like, you can use the Financiers recipe for inspiration.
• 2: Cut out circles in the cooled financier, slightly smaller in diameter than your glasses.
  Set aside for later.
• 3: Hull and finely dice 150 g strawberries, sprinkle with 1 tablespoon caster sugar and 1 tablespoon lemon juice and mix gently.
  Set aside.
• 4: Cut 150 g poached pears into small cubes.
  Set aside.
• 5:

  Tiramisu cream

  
  In a small bowl, pour 150 g liquid cream, 150 g Mascarpone, 70 g caster sugar, 1 egg and 10 g vanilla sugar (or vanilla extract).
• 6: Whip until you obtain a smooth tiramisu cream.
  I recommend that you then pipe the cream into a piping bag, which is very practical for assembling the cake afterwards.
• 7:

  Assembly

  
  In the bottom of each verrine, place a first layer of tiramisu cream.
• 8: Place a cookie circle on top.
• 9: Then a layer of pears.
• 10: A new layer of cream.
• 11: Finish with a layer of strawberries.
  Garnish with a sprig of mint, and refrigerate until ready to eat.

Remarks

You can replace the financier cookie with another of your choice, or even make a hazelnut financier.
The cookie can be punched with a syrup or alcohol of your choice.
The vanilla sugar used in step 5 can be replaced by vanilla extract.

---