1000 ml Debic Tiramisù
200 g Speculaas biscuits
200 ml Speculaas liqueur
3 g Speculaas spices
300 g Conference pears
10 g Lemon juice
1 x Bourbon vanilla pods
200 g Sugar water (1:1)
50 g Conference pears
100 g Sugar water (1:1)
100 ml Debic Roast & Fry
50 g Kataifi dough
Whip the tiramisù in a planet mixer until it is light and airy, add the liqueur and speculaas spices and then transfer to a piping bag.
Peel and dice the pears. Boil the sugar water with the lemon juice and vanilla pulp and use this mixture to poach the diced pear. Then cool it right down.
Break the speculaas biscuits into chunks, add to the glasses and drizzle with some of the speculaas liqueur.
Put the poached pear on top of the speculaas base, pipe the tiramisù into the glasses and store in the refrigerator for 2 hours.
For the pear crisp, cut the pear into thin slices using the slicer.
Cook the pear slices sous vide with the sugar water.
Cut the vacuum bag open and repeat this process until the pears are transparent.
Dry the slices in the oven or dehydrator at 50°C. Store in a well-sealed container with silica beads.
Mix the kataifi dough with the Debic Roast & Fry and speculaas spices. Bake in the oven at 160°C.
Garnish the glasses with the dried pear and kataifi dough.