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.

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