Yummylicious Spiced Pear Tiramisu

Spiced Pear Tiramisu

I have created Tiramisu in many versions but this is a first with pears.  I was inspired by the White Chocolate Tiramisu Trifle recipe but wanted to simplify it for an “any day” dessert and save the elaborate recipe for special occasions.*


Spiced Pears:
5 large firm but ripe Anjou or Bartlett pears. sliced
1/2 bottle of Pear or Apple Dessert Wine
1/2 cup fine sugar (or Splenda)
Dash Cinnamon, Nutmeg, Ginger

Mascarpone Mousse:
3 large eggs
3/4 cup of sugar (or Splenda)
1 (8-0unce) container Mascarpone Cheese
Pinch of salt
1/2 cup very cold heavy cream
2 cups brewed espresso or very strong brewed coffee cooled to room temperature
2 tablespoons of Pear Wine
18 Savoiardi Italian ladyfingers
1/4 cup chocolate shavings from bittersweet or dark chocolate or 2 tablespoons cocoa powder (I use Droste)

Whipped Cream Topping:
2 cups of sweetened whipped cream whipped to stiff peaks.
[I always flavor my whipped cream with a drop of almond extract.)


1. Peel and slice pears into slices. (see photo)
2. Place slices in bowl, sprinkle with sugar, Cinnamon, Nutmeg, Ginger, carefully fold until blended.  Pour wine over to soak.
4. Place pear mixture in large saucepan and cook over medium heat until pears are tender.
5.  Set aside to cool and assembly.

Mascarpone Mousse:

1.  Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes.  Beat in mascarpone until just combined.

2.  Beat whites and salt in another bowl with cleaned beaters until whites just hold soft peaks.  Add remaining 1/4 cup of sugar a little at a time, beating, then continue to beat until whites just hold stiff peaks.

3.  Beat cream in another bowl with cleaned beaters until it just holds soft peaks.  Gently but thoroughly fold cream into mascarpone mixture, then fold in whites.

5.  Stir together the espresso and Pear Wine in a  shallow bowl.  Dip 1 ladyfinger in espresso mixture, soaking it for about 4 seconds on each side, and transfer to an 8-inch square glass baking dish.  Repeat with 8 more ladyfingers to fill bottom of dish.  Spread half of mascarpone mixture over ladyfingers.

6.  Add a layer of the sliced pears over the first layer of mascarpone and ladyfingers using one half of the pear recipe and juice.

7.  Repeat with another tiramisu layer in same manner as 5. and 6. above.

8.  Dollop or pipe whipped cream on top of final layer.  Sprinkle with chocolate shavings or powder.

9.  Refrigerate tiramisu covered for at least 6 hours before serving.

10.  Grab a cup of your favorite coffee, espresso or glass of wine and enjoy with relish this delicious dessert!

Notes:  If desired, you could add the white chocolate to this recipe too like the White Chocolate version as indicated below for special occasions.  Additionally, you can use any fruit of choice as you like them whether fresh or cooked.  Bananas Foster is delish, strawberries are wonderful, all fruits are great with this recipe and most definitely “beyond the yum“!

* Inspiration from the Bon Appétit  White Chocolate Tiramisu Trifle with Spiced Pears


Gingerbread Love

What would the Christmas holidays be without a Gingerbread House creation, cookies, muffins and more?  Just the wonderful aroma that engulfs the kitchen is enough to make your favorite gingerbread treat.  When we visit the Greenbrier Resort for Christmas, we are always amazed at the beautiful Greenbrier Gingerbread House.  It is fantastic and always a favorite spot to sip Hot Chocolate and watch the train move through the Gingerbread House village.  Some of our favorites are at Martha Stewart.  Try them.


Photography: Copyright, JayJacy Photography ©2018 All Rights Reserved
No Reblogs Please. Thanks

Icing-Dripping Finger-Licking Cinnamon Buns

JayJacy.comCinnamon Raisin Buns are my absolute favorite sweet of all sweet things including chocolate!  That is saying a lot but since a little kiddo, I would crave them and made my first batch of icing-dripping finger-licking cinnamon raisin buns.  There just never seemed to be enough icing (glaze) on them so a bowl of warm icing was nearby just in case I needed a double-dip of icing.  Today, even with temps at 90, I just had to make them for the weekend.  You already know how much I love them but if you love cinnamon buns too, try my version and you will never be the same.

Have a splendid, sweet and fun weekend!

* * *

Icing-Dripping Finger-Licking Cinnamon Buns
[ aka Cinnamon Bun Love]

1 cup mashed potatoes, fresh or instant
1 cup milk (I use cream)
1/2 cup plus 1 tablespoon sugar (I have used both sugar & Splenda)
1/2 teaspoon salt
2 ounces (1/2 stick) sweet unsalted butter cubed
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1 large egg
1 teaspoon vanilla extract
pinch of cinnamon & nutmeg
about 4 1/2 cups all-purpose flour

Heat the mashed potatoes and milk in a small saucepan. Stir in the 1/2 cup sugar, the salt, and the butter. Heat and stir until the mixture is 105-115 degrees F. The butter does not need to melt completely.

In a 1-cup glass liquid measuring cup, stir the warm water with the remaining 1 T sugar, sprinkle on the yeast and stir briefly with a knife. Set aside for about 10 minutes or until the mixture rises to the 3/4 cup line.

In a small bowl, beat the egg and vanilla.

Transfer the potato mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the yeast mixture and the egg. On low-speed, gradually add 3 cups of flour, cinnamon, nutmeg. Beat on low-speed for a minute or two. Remove the paddle attachment and replace with the dough hook. Add and additional 1 1/4 cups flour. Continue to knead on low-speed for about 5 minutes, adding up to 3/4 cup additional flour to make a dough that is not too dry and not too sticky. The dough should stick to the bottom of the bowl, but not to the sides of the bowl while kneading.

Place the dough in a bowl sprayed with Pam and then lightly spray the top of the dough as well. Cover with plastic wrap and place it in a warm place to rise for 1 to 1 1/2 hours until the dough has doubled in volume.

Punch the dough down and transfer to a floured board. Cover it loosely with plastic wrap and let rest for 10 minutes. Meanwhile, spray a 9×13 pan with cooking spray.

Roll the dough to an 18-inch square with floured rolling-pin. Spread the dough with butter and sprinkle on the cinnamon sugar and the raisins, if using. Roll the dough like a jelly roll and pinch the seam to close. Shape the log with your hands to obtain an evenly thick log. With a sharp knife (floured if sticking), cut the dough into 12 even pieces. Place the rounds into the 9×13 pan with 3 rows of 4 buns. Cover loosely and allow to rise for one hour. Meanwhile, preheat the oven to 375 degrees F. Bake the buns for 20 minutes until the buns are nicely but lightly browned. Let stand for 5 minutes. Drizzle with glaze.


2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 ounce butter, melted
5 ounces dark raisins, steamed

Melt the butter in a bowl. In another bowl, combine the cinnamon, sugar, and nutmeg.


1 tablespoon unsalted butter at room temperature
1 cup confectioners sugar
pinch of salt
1/2 teaspoon vanilla extract
a few drops almond extract
2 tablespoons cream

Beat or whisk all ingredients together until smooth. Add more cream or confectioners sugar to adjust the consistency. Spread or pipe on buns. The thicker the better!**

*This recipe is based on Maida Heatter’s original and two other recipes combined. The original is in Book of Great American Desserts by Maida Heatter. See my other recipes by Maida Heatter here on site.

Photography: Copyright, JayJacy Photography-©2013 All Rights Reserved – No Reblogs on WordPress please!!

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