Preparation
Prepare the base:
Cut the Cuchaule AOP in half, then slice into thin slices about 5 mm thick. Set aside.
To soak the base:
Mix all the ingredients and set aside.
For the tiramisu mixture:
Whip the double cream and the heavy cream until stiff (mascarpone-like consistency).
Beat the egg whites with a pinch of salt until stiff peaks form; refrigerate.
Beat the egg yolks and sugar until pale and foamy, then add the vanilla sugar, cooked wine (vin cuit), and Poire à Botzi AOP brandy. Refrigerate.
Soak the gelatin sheets in cold water. Squeeze out the water and gently melt the gelatin in a small saucepan with a little hot water until fully dissolved.
Gently combine all elements from steps 1 to 4 using a rubber spatula. Return the tiramisu mixture to the fridge.
Prepare the pears:
Remove the stems from 10 cooked Poire à Botzi AOP, slice into 5 mm thick slices, then cut into small cubes.
Sauté the pear cubes with a bit of sugar until golden, then deglaze with a little Poire à Botzi AOP brandy. Chill the warm mixture in the fridge.
Once cool, gently fold the pears into the tiramisu cream mixture.
Assembly:
Arrange a layer of Cuchaule AOP slices on the bottom of the mold. Soak with half of the reserved liquid mixture.
Pour half of the tiramisu mixture over the Cuchaule base, spreading evenly with a metal spatula to create a 2.5 cm thick layer.
Add another layer of Cuchaule slices, soak with the remaining liquid.
Cover with the rest of the tiramisu mixture, filling to the top and smoothing the surface.
Chill for at least 3 hours in the fridge to allow the mixture to set.
Serving:
Before serving, gently remove the cake ring from the mold by running a knife around the edges.
Generously dust the top with cocoa powder, slice, and serve. Optionally garnish with seasonal fruit.
Tips !
- The tiramisu mixture is ready to eat after about 4 hours and keeps up to 3 days in the fridge. It can also be frozen; allow approx. 3 hours to thaw in the refrigerator.
Recipe by Hans Jungo, Chef at Schwarzee Stärn Restaurant, Schwarzsee
For 10 to 12 people, for a tart pan of approximately 26 cm in diameter
Preparation : resting time + 90 min
Ingredients and products
- 10 Poire à Botzi AOP
- 1 medium Cuchaule AOP (remove the brown crust)
- 2 tbsp Bénichon mustard
- 2 tbsp cooked wine (vin cuit)
- 2 espresso shots
- 5 cl Poire à Botzi AOP brandy
- ½ l double cream
- ½ l 35% heavy cream
- 5 eggs
- 1 pinch vanilla sugar
- 1 dl Poire à Botzi AOP brandy
- 8 sheets gelatin
- 150 g vin cuit
- a pinch of salt
