Chocolate and pear genoise

Serves 8 Desserts and puddings

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Method

To make the genoise, break the chocolate into pieces and dice the butter. Melt them in a microwave or double boiler. Stir until the mixture is smooth, then allow it to cool.

Preheat the oven to 150C/300F/Gas 2. Butter the cake tin.

Separate the eggs. Beat the egg yolks and sugar in a mixing bowl until it becomes pale and has doubled in volume then add the melted chocolate and combine.

Beat the egg whites to peaks using an electric beater, then gently fold into the chocolate mixture, lifting and turning the batter with a spatula to keep as much air in as possible. Pour the batter into the tin and bake for 1 hour, until the cake is well-risen.

Take the genoise out of the oven and allow to cool.

To poach the pears, peel the fruit and place in a saucepan with the vanilla pod.

Cover with water and bring to the boil for about 20 minutes until they are very tender. Let them cool in the poaching liquid before slicing thinly.

To make the mascarpone cream, heat a saucepan of water. Combine the egg yolks, sugar and half the marsala in a mixing bowl.

Place the bowl over the saucepan of water and whisk for 5 minutes until the mixture thickens and has the consistency of a sabayon.

Beat the mascarpone to soften then incorporate the sabayon in several stages until you have a smooth, light cream. Place in the fridge to cool.

To assemble the genoise, cut the cake in half horizontally.

Spread a little mascarpone cream in the base of a dish, then cover with the pears and a little grated chocolate.

Place one of the cake halves on top and sprinkle with a little coffee and some of the marsala. Top with some mascarpone cream, then pears and chocolate.

Cover with the second half of genoise. Sprinkle with the rest of the coffee and marsala, then spread the rest of the mascarpone cream on top.

Place in the fridge for at least 2 hours (or overnight if possible).