Ingredients
- 3 eggs
- 130g sugar
- 130g whole hazelnuts, toasted, peeled
- 60g ‘00’ flour
- 100g butter, melted
- 1 vanilla bean
- 600g cow’s ricotta
- 250g sugar
- 250g whipped cream
- 140g sugar
- 100ml pear liqueur
- 350g pears (I use Williams), peeled
- ½ teaspoon extra virgin olive oil
- 100g sugar
- juice of ½ lemon
- 1 teaspoon cornstarch or flour
- 20ml pear liqueur
- icing sugar, to serve
- 3 poached, spiced pears, to serve (optional)
- chocolate sauce, to serve (optional)
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