If you want to add raisins or cranberries to the compote, you can put them in alcohol or (non-alcoholic alternative: pear juice) so that they become soft and soak up the aroma. The pears are cut in half and separated from the core. Cut the pear pieces into uneven pieces and fry them in butter. Add sugar and vanilla sugar and cook the pears until soft. Add the raisins / cranberries and stir vigorously. Let the pear compote cool down.
For the mascarpone cream:
Mix the low-fat quark, mascarpone and the sugar with the vanilla sugar. Whip the whipped cream until stiff, fold into the low-fat quark / mascarpone.
Crush the amarettini, e.g. in a mortar, and spread it in a glass as a base. Put the pear compote on the amarettini and cover with the mascarpone cream. Also grind the cantuccini a little smaller and pour it on the cream. Add another layer of cream and chill in the refrigerator.
For dried pear slices:
Boil the sugar with 200 ml of water and the lemon juice and simmer until the sugar is completely dissolved. Then take the pot off the stove. Cut the pears into very thin slices, then place them in the sugar water and let them steep for about 30 minutes. Preheat the oven to 50 ° C (70 ° C top and bottom heat). Line a baking sheet with parchment paper. Remove the pear slices from the sugar water, dab briefly and spread on the baking paper. Occasionally turn the pear slices so that moisture can escape and the drying process goes faster.
Take the tiramisu out of the refrigerator. Just before serving, sieve the cocoa powder onto the cream using a sieve. Add the dried pear as a visual highlight and serve.
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