CIAOOO ^ ^! Now, I think you understand that I love the combination ricotta-p was ... So today I propose that this particular sweet, fresh and very good! The ingredients are many, but do not panic, it's really sem plic e;)! I hope you like it, a bacioneeeee ♥!
Here, you can see it in video tiramisu with ricotta and pear .
Ingredients (cake tin 30 cm):
For the base:
2 packs Pavesini
For the ricotta cream:
1 kg of ricotta
400 g whipping cream
375 g sugar 1 vanilla bean
pear juice 80 ml water 30 grams of sugar
pears For the filling:
550 grams of sweet pears
125 grams of sugar
50 ml pear juice
10 grams of corn starch
3 tablespoons extra virgin olive oil
the juice of a lemon
For decoration:
350 ml of whipped cream
Cut the pears into chunks and cook on medium heat with 125 grams of sugar, 50 ml of pear juice, corn starch, oil and lemon.
Turn off the heat, when the pears are cooked and the sauce is representa o. Allow to cool.
Whip cream with two tablespoons of sugar.
Working with the whisk ricotta and incorporate the 375 gr z ucche ro and the seeds of the vanilla.
Combine the cream, stirring gently from bottom to top p er not remove the compound.
Mix pears cooked and cooled with cream cheese.
Prepare the syrup by boiling the water with 80 grams of the 30 grams of sugar.
Turn off the heat, pour in the pear juice and cool.
the bottom of a baking pan, spread a layer of cream cheese ep era.
Pavesini Dip lightly in the wet pear and a layer of biscuits. Make a layer
cream and continue until you get 4 layers of Paves ini and 4 layers of cream.
Pavesini Be a fifth layer, arranging them for decoration and to create tufts of whipped cream.
Place in freezer for at least 4 hours and then refrigerate.
And here's the result:)!
From .
Slice. 
A tidbit for you: P!
Ingredients (cake tin 30 cm):
For the base:
2 packs Pavesini
For the ricotta cream:
1 kg of ricotta
400 g whipping cream
375 g sugar 1 vanilla bean
pear juice 80 ml water 30 grams of sugar
pears For the filling:
550 grams of sweet pears
125 grams of sugar
50 ml pear juice
10 grams of corn starch
3 tablespoons extra virgin olive oil
Turn off the heat, when the pears are cooked and the sauce is representa
Working with the whisk ricotta and incorporate the 375 gr z
Prepare the syrup by boiling the water with 80 grams of
Turn off the heat, pour in the pear juice and cool.
the bottom of a baking pan, spread a layer of cream cheese
cream and continue until you get 4 layers of Paves
Place in freezer for at least 4 hours and then refrigerate.
And here's the result:)!
From . 
Slice. 
A tidbit for you: P! 
