Dorblu & pear cake

For the biscuit:

• 200 g butter | 7.05 oz
• 200 g flour | 7.05 oz
• 3 g baking powder | 0.10 oz
• 200 g sugar | 7.05 oz
• 4 eggs | 4.00 items

Whip the butter with the sugar; add the eggs one by one, and then add the flour, sifted with the baking powder. Stir until smooth, and divide into equal parts; bake the biscuits in the ring molds at 180C (356F) for 20 minutes.

For the dorblu ganache:

• 60 g blue cheese | 2.10 oz
• 60 g cream 33%| 2.10 oz
• 60 g white chocolate | 2.10 oz

Melt the cheese and the cream in a saucepan; mash it with an immersion blender. Pour the mixture over the white chocolate, and whip it with a blender until smooth. Chill the mass in the fridge.

For the pear & wine compote:

• 1 pear | 1.00 item
• 20 g sugar | 0.70 oz
• 150 g white wine | 5.30 oz
• 10 g gelatin | 0.35 oz
• 15 g walnuts | 0.55 oz

Peel the pear, and cut it into cubes. Soak the gelatin in 20 g (0.70 oz) of wine. Pour the sugar into a saucepan, and melt it completely over a medium heat. Heat the wine in the microwave to almost a boil. Deglaze the sugar with the hot wine, pouring it slowly in a trickle and stirring actively with a whisk. Pour in the pear cubes, and cook for 3 to 4 minutes. Remove the mix from the heat, and cool it to 80C (176F). Pour the soaked gelatin with wine, and mix. Cover the 14 cm (5.5 inch) ring mold with cling film, and pour the filling into the ring. Spread the finely chopped nuts on top. Place the comote in the freezer until it solidifies.

For the mascarpone crème:

• 300 g mascarpone cheese | 10.60 oz
• 40 g powdered sugar | 1.40 oz
• 60 g cream 33% | 2.10 oz

Place all the ingredients in a mixer bowl, and mix with a spatula until smooth. The crème must be stable.

For the butter-based meringue custard:

• 3 egg whites | 3.00 items
• 120 g sugar | 4.25 oz
• 170 g butter (at the room temperature) | 6.00 oz

First, separate the whites from the yolks, and place the whites with the sugar in a heat-resistant dish; put it in a water bath so that the bottom doesn’t touch the surface of the water. Transfer this construction to the heat, and whip the custard over a medium heat at the minimum mixer speed. Warm up the mixture to 60C (140F); the sugar should dissolve completely.

Remove the bowl from the water bath, and keep whipping until the egg whites cool completely. Gradually add the butter (1 teaspoon every 30 seconds). Before adding a new portion, make sure that the previous portion is completely dispersed in the cream. The butter should be at the room temperature.

The custard turns out to be very dense and lush. You can easily paint this custard using some food dyes. You can also paint on its’ surface.