Peel and core the pears and cut them into thin slices. Boil up in 1/4 l water with lemon juice and 2 tablespoons of sugar. Steam covered for about 3 minutes. Drain, collect the stock
Line a flat form (approx. 16 x 22 cm) with rusk. Mix pear brandy and 5 tbsp. pear stock. Sprinkle the rusk with it. Mix mascarpone, quark, 3 tbsp. sugar, vanillin sugar and 5 tbsp. pear stock until smooth
Spread the pears on the rusk. Spread mascarpone cream on top and refrigerate for at least 1 hour. Dust with cocoa and decorate with coconut chips