The short answer? Absolutely not! Traditional tiramisu, in its purest and most classic form, doesn’t include fruit. It relies solely on the incredible interplay of espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa. And honestly? It’s perfect just the way it is. The coffee and cocoa provide all the depth and slight bitterness needed to balance the sweet, creamy layers.
However, if you’re feeling adventurous or just want to try something new, adding fruit to tiramisu can be a delightful twist! As I mentioned in my previous post, I even used canned pears in a recent batch, and it was surprisingly delicious.
Just remember, if you do decide to add fruit, consider how its sweetness and moisture will interact with the other components. You might want to adjust the sugar in your mascarpone cream or choose fruits that won’t make your tiramisu too watery.
Delicious Tiramisu with Canned Pear – Simple Step-by-Step Recipe
Tiramisu is a classic for a reason, but sometimes a little twist makes it even more exciting! This recipe incorporates the subtle sweetness and delicate texture of canned pears for a refreshingly different take on the beloved Italian dessert. It’s surprisingly easy to make and guaranteed to impress.
– Yields: 6-8 servings
– Prep time: 40 minutes
– Chill time: At least 4 hours (preferably overnight)
Ingredients:
For the Pear Syrup:
For the Coffee Soak:
For the Mascarpone Cream:
For Assembly:
Equipment:
Instructions:
Drain the canned pears, reserving all of the syrup in a small saucepan. Slice the drained pear halves into smaller, bite-sized pieces. Set the sliced pears aside. Add the reserved pear syrup to the saucepan. If using pear liqueur or brandy, add it to the syrup now.
Bring the syrup to a gentle simmer over medium heat, then reduce the heat to low and let it cook for about 5 minutes, allowing the flavors to meld and the syrup to thicken slightly. Remove from the heat and let it cool completely.
In a shallow dish, combine the cooled espresso (or strong coffee) with the cooled pear syrup mixture. Stir gently to combine. This will be your soaking liquid for the ladyfingers.
In a heatproof bowl (preferably over a double boiler, but directly in a bowl works if you’re careful with heat), whisk together the egg yolks and granulated sugar until well combined and pale yellow.
If using a double boiler: Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Whisk constantly for 5-7 minutes, until the mixture is thick, pale, and reaches about 160°F (71°C) on an instant-read thermometer. This step cooks the egg yolks for safety and helps create a stable base.
If not using a double boiler, you can whisk vigorously for about 5 minutes until the mixture is thick and pale, relying on the whisking action to incorporate air and dissolve the sugar. While not strictly cooking the yolks, the extended whisking helps. For absolute safety, a double boiler is recommended.
Remove from heat (or double boiler) and continue to whisk the egg mixture for a few more minutes until it cools down slightly. Set aside.
In a large mixing bowl, using a stand mixer with a whisk attachment or a hand mixer, whip the cold heavy cream until soft peaks form. Be careful not to over-whip.
In a separate bowl, gently fold the chilled mascarpone cheese into the cooled egg yolk mixture until just combined. Stir in the vanilla extract. Do not overmix, or the mascarpone can become grainy.
Gently fold the whipped cream into the mascarpone mixture in two additions, until just combined and light and airy. Be careful not to deflate the whipped cream.
Quickly dip each ladyfinger (one at a time) into the combined coffee and pear syrup mixture. Be very quick – ladyfingers absorb liquid rapidly and can become soggy if over-soaked. You want them moistened but still firm.
Arrange a single layer of soaked ladyfingers on the bottom of your 9×13-inch baking dish, breaking them as needed to fit snugly.
Spread half of the mascarpone cream mixture evenly over the ladyfinger layer. Then scatter half of your prepared sliced pears over the mascarpone cream. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Finally, top with the remaining sliced pears.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld and the tiramisu to set properly, making it easier to cut. Just before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve cold. Enjoy your delightful pear tiramisu!
You can serve it as a special and romantic dessert for a milestone celebration, at wedding dessert tables with a variety of “mini desserts” or “spoon desserts”, at birthday parties, and reunions. The pears add a lovely lightness that perfectly complements the rich mascarpone and coffee. Give it a try, and I guarantee it’ll become a new favorite.
