Preparing the pear sauce: peel and dice the pears. Preheat the skillet to heat setting 2 for 2 minutes. Add the diced pears and stir occasionally for 30 minutes. Remove from skillet into bowl and crush the softened pears with a fork. Place them in a coolander and collect the juice.

  1. In the meantime, beat the egg whites from 2 eggs until they form peak. In another bowl, mix the yolks with vanilla essence and sugar until light and fluffy. Add two tablespoons of mascarpone at a time, mixing until the consistency is smooth.
  2. Fold in the egg whites into the mascarpone mixture.
  3. Warm the almond milk (but not boiling) over the stovetop or in a microwave, and mix with the pear juice.
  4. Break the chocolate into pieces and melt into the milk mixture. Dip the sponge fingers into the chocolate until soaked and place at the bottom of ramequins. You may break them into pieces to make even layers. 
  5. Once cooled, add a layer of pear sauce. 
  6. For the final layer, cover with the mascarpone mixture.
  7. Place in the fridge for at least 4 hours before serving.


TIP: Use 90% cocoa to reduce the sweetness of the pears, biscuits and cream. 

TIP: Ensure chocolate does not come in contact with any water as it will become unworkable. Always make sure your bowls and spatuls are completely dry.