This pear tart, typically Parisian, is called tarte bourdaloue in France, and is the pride of any French patisserie. Traditionally, it’s filled with almond cream, however, this recipe skips that (and the calories) without forfeiting any delicious flavor.
For some of the almond flavor, try adding a touch of almond extract to the marscapone instead of pear brandy
Tiramisù, meaning “pick me up” or “lift me up”) is one of Italy’s most famous desserts. This coffee-flavoured dessert goes great with a cup of coffee or espresso. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others. Original versions of the recipe used raw egg yolks, egg whites, sugar, mascarpone cheese and biscuits. This version has a sabayon-like mixture composed of cooked egg yolks making it safer to consume and giving it more longevity.