Pear and strawberry verrine with tiramisu cream
For this recipe, layers of cookie, pear and strawberry in a beautiful verrine, bound with a tiramisu-style cream.
12 K 5/5 (1 reviews)
1 hour 15 min.
Easy
6 people
10 IngredientsLast modified on: September 25th 2024
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
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
To finish around 7pm, you'll need to have started before: 18:15.Change end time
Step by step recipe
Stage 1 - 40 min.
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.
If you like, you can use the Financiers recipe for inspiration.
Stage 2 - 6 min.
Cut out circles in the cooled financier, slightly smaller in diameter than your glasses.
Set aside for later.
Set aside for later.
Stage 3 - 5 min.
Hull and finely dice 150 g strawberries, sprinkle with 1 tablespoon caster sugar and 1 tablespoon lemon juice and mix gently.
Set aside.
Set aside.
Stage 4 - 3 min.
Stage 5 - 3 min.
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).
Stage 6 - 3 min.
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.
I recommend that you then pipe the cream into a piping bag, which is very practical for assembling the cake afterwards.
Stage 7 - 3 min.
Assembly
In the bottom of each verrine, place a first layer of tiramisu cream.
Stage 8 - 3 min.
Place a cookie circle on top.
Stage 9 - 3 min.
Then a layer of pears.
Stage 10 - 3 min.
A new layer of cream.
Stage 11 - 3 min.
Finish with a layer of strawberries.
Garnish with a sprig of mint, and refrigerate until ready to eat.
Garnish with a sprig of mint, and refrigerate until ready to eat.
Keeping: To be enjoyed during the day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 1,230 RDI=120 % | 560 RDI=90 % | 2,830 RDI=140 % | 11,860 RDI: 140 % |
| Per 100 g | 9 RDI=4 % | 120 RDI=10 % | 50 RDI=8 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per person | 20 RDI=6 % | 200 RDI=20 % | 90 RDI=10 % | 470 RDI=20 % | 1,980 RDI: 20 % |
How much will it cost?
- For 6 people : 5.45 €
- Per person : 0.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Financier batter
You can get more informations, or check-out other recipes which use it, for example: Hazelnut and cherry financiers, Clafoutis-style plum financier , Financiers, ... See them all 3
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Rice pudding with chestnuts and poached pears, Poire Belle Hélène, Pear verbena tarts, Tarte Bourdaloue, ... See them all 5
Strawberries
Like these other recipes: Strawberry and rhubarb crumble, Strawberry, kiwi and mascarpone verrines, Strawberry feuilleté, Eton mess, Strawberry and kiwi fruit salad, ... See them all 20
Liquid cream
Like these other recipes: Pan-fried scallops and chanterelles with Noilly Prat sauce, Creamy risotto with vegetables , Spinach and ricotta ravioli, Sauce Normande (for fish), Cauliflower and chickpea purée, ... See them all 170
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