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Delicious Recipe Tiramisu Pear Speculoos

Delicious Recipe Tiramisu Pear Speculoos

Among the best-known Italian desserts is tiramisu. This is a meta that literally means "pull me up" and refers to cheering someone up. So it's a comforting dessert that you can cook in different ways to please your family and friends.

Moreover, for more originality and well-being, here is a health variant of traditional tiramisu, composed of pears and homemade speculoos.

Recipe for tiramisu with pear and speculoos

Ingredients (for 6 to 8 verrines):

For pears:
5 pears
2 liters of water
600 grams of agave syrup
4 badianes
2 teaspoons ground cinnamon
3 tablespoons fresh lemon juice

For the cream:
500 grams of mascarpone
95 grams of agave syrup
1 vanilla pod
4 eggs

For speculoos:
100 grams of spelled flour
35 grams of agave syrup
40 grams of deodorized coconut oil
2 teaspoons ground cinnamon
1 teaspoon of the 4 spices mixture
1 pinch of salt


For pears:
Start by peeling, scooping and cutting the pears into wedges. Then pour water, agave syrup, cinnamon, star anise and lemon juice into a saucepan and bring to a boil. Add the pear quarters and simmer until the pears are tender. Once cooked, remove from the mixture then cut into cubes and set aside.

For the cream:
First, separate the yolks from the whites, then whisk the egg yolks, agave syrup and vanilla with an electric whisk until you have a frothy texture. Add the mascarpone then whip again and keep cool. Beat the egg whites and gently add them to the mixture and return to the refrigerator.

For speculoos:
First, preheat your oven to 180 ° C. Then mix the dry ingredients (flour, cinnamon, 4 spices mixture, salt) then add the agave syrup and the coconut oil. Sand the dough and form a ball and spread it for a thickness of 4 to 5 mm, between two sheets of parchment paper, using a rolling pin. Detail the biscuits and bake on a baking sheet previously covered with parchment paper for about 9 minutes. Remove from oven and let stand a few minutes on a rack.

In verrines, put the crushed speculoos, a layer of cream, pears and a second layer of cream. Decorate with pieces of pears then reserve the verrines in the fridge for 4 hours minimum.

When serving, add crushed speculoos and enjoy. Enjoy your meal !

The benefits of cinnamon and star anise
Cinnamon: This spice is recognized for its antioxidant, anti-inflammatory and anti-diabetic effects thanks to its content of active compounds including cinnamaldehyde and proanthocyanidines. Thus, it would prevent damage related to free radicals, such as loss of skin elasticity and oxidative stress cells. Moreover, according to science, cinnamon would prevent neurological disorders including Alzheimer's and Parkinson's disease.

Star anise (star anise): Scientific name "Illicium verum", star anise or star anise promotes the health of the digestive system, cardiovascular and biliary. In addition, star anise has analgesic, antimicrobial and expectorant properties, particularly effective in cases of migraines and colds, given its content of anethole, an organic and aromatic compound specific to anise but also to fennel.

WARNINGS: Cinnamon is contraindicated in pregnant and lactating women as well as in people undergoing treatment for blood glucose and / or blood circulation. Also note that cinnamon and star anise can be toxic if abused.
Delicious Recipe Tiramisu Pear Speculoos