Tiramisu with pear and white pepper

Ingredients:

• 1 solid pear (Anjou or Bartlett varieties), peeled and thinly sliced
• 1/2 tbsp. pear juice or nectar
• 1/2 tbsp. pear brandy
• 1/4 cup granulated sugar
• 1 teaspoon freshly squeezed lemon juice
• 1/8 tsp coarse salt
• 450 g mascarpone cheese or any cottage cheese
• 1.5 cups cold heavy cream
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp finely ground white pepper
• 27 soft ladyfingers (Savoyardi)

Preparation:

1. In a medium bowl, combine the sliced ​​pear, pear juice, brandy, granulated sugar, lemon juice, and salt. Cover with plastic wrap and let steep.
2. Using a mixer fitted with a paddle attachment, beat on low speed. mascarpone cheese, cream, powdered sugar, vanilla, and white pepper for 1 minute. Reduce mixer speed to medium-high and continue beating for another 1-2 minutes, until light and fluffy.
3. Line a rectangular pan measuring 20 x 13 cm with plastic wrap, leaving a 5 cm overhang on all sides.
   
   Place 9 cookies in a single layer on the bottom of the pan. Top with half the pears and drizzle with 3 tablespoons of the pear juice. Spread 1 cup of the cheese mixture over the pears. Then make two more layers of cookies, drizzled pears, and cheese mixture. Finish the final layer with the remaining 9 cookies and drizzle with 3 tablespoons of the pear juice.
   
   Cover the tiramisu with plastic wrap and refrigerate for 8 hours or overnight. (Transfer the remaining cheese mixture to a container and keep refrigerated until ready to use.)
4. Before serving, remove the remaining cheese mixture from the refrigerator and let it come to room temperature. Remove the tiramisu from the pan, removing the film, and coat all sides with the remaining cheese mixture.