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Mascarpone and cinnamon millefeuilles with pears in dried Malvasia
Ingredients:
For the mascarpone mousse:
250g Virgilio Mascarpone Italiano
500g Virgilio Italian Whipping Cream
100g egg whites
100g icing suagr
1 vanilla pod
For the wafer:
50g icing sugar
50g flour
50g egg whites
50g Virgilio Italian butter, melted
1 spoon cinnamon powder
For the pears:
3 Abate pears
500g malvasia
half a stick vanilla
half a stick cinnamon
the skin of 1 lemon
Method:
Put the malvasia to cook with the flavouring until it reduces by half. Add the pears that have been cut into circles and allow to infuse for 4 hours at room temperature.
For the wafers add all the ingredients in a bowl, mix vigorously and allow to rest in the refrigerator for at least one hour.
For the mousse: place the Virgilio Italian Mascarpone into a bowl with the sugar and vanilla seeds. Beat until it is quite firm, add Virgilio Italian Cream tht was whipped beforehand and lastly add the egg whites which have been beaten until stiff with 50g of icing sugar. Place the mousse in the refrigerator in a sieve to allow to drain. Inside the sieve place a cloth to permit as much liquid as possible to drain. Prepare small wafers of a diameter of 6 cm and bake in the oven at 170°C for a few minutes. To prepare arrange a millefeuilles by alternating a layer of wafer with the Virgilio Italian Mascarpone Mousse. Finish by dressing with the pears and a few drops of malvasia. Garnish with a sprig of fresh mint and a few wild strawberries.
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