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Pear and strawberry verrine with tiramisu cream

Name: Pear and strawberry verrine with tiramisu cream
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 people
Cuisine: French
Ingredients: 300 g financier batter; 150 g strawberries; 1 tablespoon caster sugar; 1 tablespoon lemon juice; 150 g poached pears; 150 g liquid cream; 150 g Mascarpone; 70 g caster sugar; 1 egg; 10 g vanilla sugar

For this recipe, layers of cookie, pear and strawberry in a beautiful verrine, bound with a tiramisu-style cream.

23 K 5/5 (1 reviews)

1 hour 15 min. difficulté

Easy

5.45 €

6 people

10 Ingredients

Last modified on: September 25^th 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

Times for this recipe

Preparation: 1 hour 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 40 min.

Pear and strawberry verrine with tiramisu cream : Stage 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.

Stage 2 - ⌛ 6 min.

Pear and strawberry verrine with tiramisu cream : Stage 2

Cut out circles in the cooled financier, slightly smaller in diameter than your glasses.

Set aside for later.

Stage 3 - ⌛ 5 min.

Pear and strawberry verrine with tiramisu cream : Stage 3

Hull and finely dice 150 g strawberries, sprinkle with 1 tablespoon caster sugar and 1 tablespoon lemon juice and mix gently.

Set aside.

Stage 4 - ⌛ 3 min.

Pear and strawberry verrine with tiramisu cream : Stage 4

Cut 150 g poached pears into small cubes.

Set aside.

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.

Pear and strawberry verrine with tiramisu cream : Stage 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.

Stage 7 - ⌛ 3 min.

Pear and strawberry verrine with tiramisu cream : Stage 7

Assembly

In the bottom of each verrine, place a first layer of tiramisu cream.

Stage 8 - ⌛ 3 min.

Pear and strawberry verrine with tiramisu cream : Stage 8

Place a cookie circle on top.

Stage 9 - ⌛ 3 min.

Pear and strawberry verrine with tiramisu cream : Stage 9

Then a layer of pears.

Stage 10 - ⌛ 3 min.

Pear and strawberry verrine with tiramisu cream : Stage 10

A new layer of cream.

Stage 11 - ⌛ 3 min.

Pear and strawberry verrine with tiramisu cream : Stage 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.

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 %