Pear-Coconut-Tiramisu

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 5
  • 4 ripe pears
  • 7-10 Tbsp Juice of 1 lemon
  • 5 TABLESPOONS Sugar
  • 100 g little coconut rusks
  • 3 TABLESPOONS Pear brandy
  • 250 g Mascarpone
  • 250 g Low-fat curd
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Coconut Chips

Directions

  1. 1

    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

  2. 2

    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

  3. 3

    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

Nutrition Facts

KCAL
390 kcal
CARBS
37 g
FATS
20 g
PROTEINS
9 g

Categories & Tags

Dessert