Pear And Vanilla Mascarpone Cake - cooking recipe

Ingredients

325 g caster sugar
1 None cinnamon stick
2 None cloves
6 tbsp lemon juice
1 None vanilla pod, halved length ways
6 None ripe pears, peeled, halved and cored
125 g butter, plus extra for greasing
Pinch None salt
3 tsp vanilla extract
2 medium eggs
100 g plain flour, plus extra for dusting
1 tsp baking powder
500 ml + 3 tbsp double cream
70 g Amarettini (30g crushed)
500 g mascarpone
3 leaves gelatine

Preparation

Place 3 cups water in a large pot with 2/3 cup sugar, the cinnamon, cloves and lemon juice. Cover and bring to a boil. Add the vanilla bean scrapings and pears and cook, covered, for 8-10 mins. Remove from the heat and allow to cool for 3-4 hours. Remove the pears from the liquid and drain well.
Preheat the oven to 325\u00b0F. Grease and flour a 10 inch springform pan. Cream the butter, a pinch of salt, 1/2 cup sugar and 1 tsp vanilla extract. Whisk in the eggs, 1 at a time, then fold in the flour and baking powder. Add 3 tbsp cream. Transfer to the prepared pan and smooth the surface. Add 1 oz whole Amaretti cookies over top and gently press in. Bake for 15-20 mins then allow to cool in the pan on a wire rack.
Meanwhile, mix the mascarpone (or whipped cream cheese) with the remaining sugar and vanilla extract. Whip the remaining cream until stiff then add to the cheese mixture. Set aside.
Bloom the gelatin in a little cold water for 5 mins. If using sheet gelatin, squeeze out the excess water from the gelatin sheets. Place the gelatin in a saucepan with a little of the cheese mixture and gently melt over low heat. Allow to cool slightly, then add to the main cheese mixture. Spread 1/4 over the cooled cake. Place the poached pears on top then cover with the remaining cheese mixture. Chill for at least 4 hours or overnight. Before serving, remove from the pan and sprinkle the top with crushed cookies.