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.
5,023 5/5 (1 reviews)
1 hour 15 min.
Easy
18 people
10 IngredientsLast modified on: September 25th 2024
For 18 people, you will need:
- 1
900 g Financier batter - 2
450 g strawberries - 3
3 tablespoons caster sugar - 4
3 tablespoons lemon juice - 5
450 g Poached pears - 6
450 g liquid cream - 7
450 g Mascarpone - 8 210 g caster sugar
- 9
3 Eggs - 10
30 g Vanilla sugar - Total weight: 3,180 grams
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
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.
Bake 900 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 450 g strawberries, sprinkle with 3 tablespoons caster sugar and 3 tablespoons lemon juice and mix gently.
Set aside.
Set aside.
Stage 4 - 3 min.
Stage 5 - 3 min.
Tiramisu cream
In a small bowl, pour 450 g liquid cream, 450 g Mascarpone, 210 g caster sugar, 3 Eggs and 30 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 | 300 RDI=110 % | 3,690 RDI=350 % | 1,680 RDI=260 % | 8,500 RDI=430 % | 35,580 RDI: 430 % |
| 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 18 people : 16.35 €
- Per person : 0.95 €
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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: Financiers, Hazelnut and cherry financiers, Clafoutis-style plum financier , ... See them all 3
Liquid cream
Like these other recipes: The strange gratin, Spring veal sauté , Grapefruit cake, Vegetable clafoutis, Blackberry and almond fondant tart, ... See them all 165
Mascarpone
Like these other recipes: Tiramisu, Pistachio tiramisu, Brussels sprouts à la Lombarde, Leek and artichoke tart à la piémontaise, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 15
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Pear verbena tarts, Tarte Bourdaloue, Rice pudding with chestnuts and poached pears, Poire Belle Hélène, ... See them all 5
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