Pear and Vanilla Mascarpone Cake



  • 1 2/3 cups granulated sugar
  • 1 cinnamon stick
  • 2 cloves
  • 6 tablespoons lemon juice
  • 1 vanilla bean (halved lengthwise and seeds scraped out)
  • 6 pears (ripe, peeled, halved and cored)
  • 1/2 cup butter (plus extra for greasing)
  • 3 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup all-purpose flour (plus extra for dusting)
  • 1 teaspoon baking powder
  • 2 cups heavy cream (+ 3 tbsp)
  • 2 ounces Amaretti Cookies (1 oz crushed)
  • 1 pound mascarpone (or whipped cream cheese)
  • 3 sheets gelatin (or 1 tbsp powdered gelatin)
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    Made it


    1. 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.
    2. Preheat the oven to 325ºF. 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.
    3. 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.
    4. 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.
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    NutritionView More

    Sodium8% DV190mg
    Fat40% DV26g
    Protein10% DV5g
    Carbs13% DV39g
    Fiber8% DV2g
    Calories400Calories from Fat230
    Total Fat26g40%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat230
    Total Carbohydrate39g13%
    Dietary Fiber2g8%
    Vitamin A20%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.