Recipe: Strawberry tiramisu with ginger-caramelised pears

Ingregients

 

Twelve strawberries - sliced
Two pears - quartered
One inch of root ginger – peeled and chopped

One vanilla pod – chopped small
One dessertspoon of brown sugar

Sponge pieces – enough to make 8 ½“ thick discs
One tablespoon of brandy
Two tablespoon of Mascapone cheese sweetened with a little caster sugar to taste.
Few leaves of fresh mint

Method

Pre-heat the grill. In a bowl, coat the pears with the ginger, vanilla pod and brown sugar. Grill them for around 10 minutes, turning now and again. Pour the resulting juice into a jug or bowl and reserve.

 

Sprinkle all the brandy over the sponge discs and then build your desserts by building layers of sponge, mascapone and strawberries ending up with four layers. Using a pastry cutter ring might help but this dish looks great presented as high as possible. 

Garnish each dish with the pears and fresh mint and pour the reserved juice over and around