It was a cold night and I was craving something sweet but did not want to wait hours to indulge! This sweet treat will take about 30min to create and less to demolish, licking the plate clean!
Ingredients
10 Arnotts Teddy Bear biscuits
4 tablespoons butter
1 teaspoon vanilla paste
2 large pears
1-2 teaspoons cinnamon
1/2 cup water
250g mascarpone
1 tablespoon Amaretto or almond essence
2-3 tablespoons castor sugar
Method
Place the biscuits in a food processor and crush [alternatively you can place the biscuits into a clean plastic bag and crush with a rolling pin]
Melt 3 tablespoons of the butter and add this to the crushed biscuits. Add the vanilla and mix very well.
Tip the biscuit mix into your desired dish or spring cake tin (approx 20cm-30cm)
Using the back of a spoon press down the biscuit into an even layer and place in the fridge.
Peel and dice the pear into roughly 1.5cm cubes.
Place 1 tablespoon butter into a pan and melt, adding the diced pear and cinnamon to personal taste.
Ensure to mix well so that all pear is covered by butter and cinnamon, can add more butter if need be.
Add water to pan and turn heat down to low. Bring to a simmer and cook until the pears are soft but not mush and water has reduced down. Place pear mix on top of the biscuit base and place in the fridge [or freezer to speed up the cooling!]
In a bowl add mascarpone, amaretto and 2 tablespoons of sugar. Mix with an electric mixer until all just combined – taste and sweeten to taste.
Turn the mixer back on and whip until to the consistency of whipped cream.
Add this to the top of the dish [only if the pear has cooled or else the mascarpone will melt!]
Top with shaved chocolate and pear slices and you can serve right away! Will keep in the fridge covered for 2 days.
Watch the reel here!
Chanel's Tapas Bar 