Mascarpone pie with stewed pears and honey nuts

Name: mascarpone pie with stewed pears and honey nuts
Total time: 20 min
Yield: 8
Ingredients: 300 gram white almonds; 100 gram sugar; 1 teaspoon lemon zest; 2 egg; 1 leaf gelatin for the filling; 0.5 lemon for the filling; 1 bag vanilla sugar for the filling; 250 gram mascarpone for the filling; 100 milliliters whipped cream for the filling; 10 gram almond shavings for the topping; 0.5 basic recipe cooking pears for the topping; 20 gram pecans for the topping; powdered sugar for the topping

Ingredients

Directions

Soak the gelatine for about 10 minutes in a layer of cold water. Heat the lemon juice with the vanilla sugar without cooking and dissolve the gelatine. Beat well and allow to cool.
In a bowl with a mixer, first unscrew the mascarpone. Pour in the whipped cream and beat for a few minutes at a low setting. Pour the cooled gelatine while you continue to beat until everything is mixed well.
Pour this mixture onto the almond base, cover with foil and put in the refrigerator for at least 1 hour to stiffen.
Roast the almond shavings for the topping in a dry, hot frying pan.
Let the stewed pears drain in a sieve. Put the cake on a plate and garnish the top with the cooking pear, almonds and pecans. Dust light with powdered sugar.