Ingredients

Sponge biscuit
butter
200g
7oz
0.80cup
13.40tbsp
flour
200g
7oz
0.80cup
13.40tbsp
baking powder
3g
0.11oz
0.20tbsp
sugar
200g
7oz
0.80cup
13.40tbsp
eggs
4pc
Dorblu ganache
blue cheese (dorblu)
60g
2.10oz
4tbsp
cream 33%
60g
2.03fl oz
white chocolate
60g
2.10oz
4tbsp
Pear & wine compote
pear
1pc
sugar
20g
0.70oz
1.34tbsp
white wine
150g
5.07fl oz
gelatin
10g
0.35oz
0.67tbsp
walnuts
15g
0.53oz
1tbsp
Mascarpone creme
mascarpone
300g
10.50oz
1.20cup
20tbsp
powdered sugar
40g
1.40oz
2.68tbsp
cream 33%
60g
2.03fl oz
Butter-based meringue custard
egg whites
3pc
sugar
120g
4.20oz
0.48cup
8tbsp
butter
170g
5.95oz
0.68cup
11.39tbsp

Method

Sponge biscuit

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.

Dorblu ganache

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.

Pear & wine compote

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.

Mascarpone creme

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.

Butter-based meringue custard

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.