For the cream, 1 1/2 cups of milk (360 ml), 1/3 cup of sugar (60 g), 1/4 cup of cornstarch (30 g), 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon powder, 2 eggs,
For the pears, 2 large pears (460 g), 2 tablespoons of lemon juice, 1/4 cup of water (60 ml), 3 tablespoons of sugar, 1/2 cup of milk (120 ml), 1 box of fine-grained biscotti with vanilla flavor (180 g)
For the cream, 1 1/2 cups of milk (360 ml), 1/3 cup of sugar (60 g), 1/4 cup of cornstarch (30 g), 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon powder, 2 eggs,
For the pears, 2 large pears (460 g), 2 tablespoons of lemon juice, 1/4 cup of water (60 ml), 3 tablespoons of sugar, 1/2 cup of milk (120 ml), 1 box of fine-grained biscotti with vanilla flavor (180 g)
Assemble the mold: cover a 5 cm x 9 cm x 20 cm English cake pan with plastic wrap and reserve
Make the cream: in a medium saucepan, cook all the ingredients over low heat, stirring constantly with a wooden spoon, until it thickens (about 5 minutes)
Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool
Melt the pears: while the cream cools, peel the pears, cut them in half, remove the core and slice them into thin pieces
Cook the pears: place the pear slices in a medium saucepan, add lemon juice, water, and sugar, and cook over low heat, stirring occasionally, until they become tender (about 10 minutes). Reserve
Place the milk in a shallow dish
Soak the biscotti, one by one, in the milk and arrange them side by side at the bottom of the mold
Cover with half of the cooled cream and then spread half of the pear mixture on top
Continue layering the components, finishing with a layer of biscotti
Cover with plastic wrap and refrigerate until firm (about 4 hours)
Unmold onto a plate, remove the plastic wrap, and serve
Caliories per slice: 200
