Ingredients for 6 people
1 1/2 cups of biscoff cookies
1/2 cup of melted white chocolate
1/3 cup of butter
3/4 cup of raw cane sugar
2 vanilla beans
1/2 cup of mascarpone cream
1 3/4 cups of heavy whipping cream
1/3 cup of powdered sugar
25 lady fingers
1/2 cup of pear juice
6 poached pears
1/4 cup of caramel
Crush the biscoff cookies so that they are sand like in texture. Make 2 pear impressions by pushing a pear into the biscoff cookie powder and pressing down the crumbs around it. Fill the impressions with melted white chocolate.
In a frying pan, melt the butter, add 1/2 cup raw cane sugar, and 3 diced pears. Then add the rest of the raw cane sugar and a vanilla pod with its seeds scraped off. Let caramelize.
Whip the mascarpone cream, the heavy whipping cream, the powdered sugar, and the vanilla bean seeds together to make a thick cream.
Remove the white chocolate pears from the plate of biscoff cookie powder. Cover the edges and bottom of the springform pan with lady fingers dipped in pear juice. Add a layer of the whipped cream, biscoff cookie powder, diced caramelized pears, and cover with lady fingers dipped in pear juice. Repeat with a layer of whipped cream, biscoff cookie powder, diced pears, and finish with a layer of whipped cream. Place in a cool place.
Meanwhile, remove the biscoff cookie powder from the 2 white chocolate pears and stick them together with a teaspoon of melted leftover white chocolate to form a pear. Remove the cake from the springform pan and place the white chocolate pear in the center. Cut a hole at the bottom of the poached pears and fill them with caramel sauce. Then arrange them around the white chocolate pear on top of the cake. In a bowl of ice water, draw 6 small melted dark chocolate pear stems with a piping bag and plant them in the poached pears. Serve and enjoy!