Ricotta Hazelnut Pear Saffron Cake
When I ran my bakery, this was a favorite among my clients—a refined take on the classic Italian pear and ricotta dessert. The natural sweetness of pear perfectly complements the richness of ricotta. In this version, I’ve reduced the sugar for a healthier twist, while still preserving its indulgent flavor.
I recommend using panela or coconut sugar for their natural sweetness. The cake base, a hazelnut dacquoise, is naturally gluten-free. Feel free to experiment with other nut flours like almond, pistachio, or pine nuts.
My personal favorite is hazelnut, as it pairs beautifully with the ricotta and pear. Enjoy the nutty complexity of the hazelnut dacquoise, the silky lightness of the ricotta mousse, and the delicate, aromatic saffron pears.
Nutrition
per serving (≈105g)Instructions
17 stepsPrepare the Hazelnut Dacquoise:
Preheat the oven to 180°C (350°F).
Blend whole hazelnuts with half of the sugar until you reach a flour-like consistency.
Whip the egg whites with the remaining sugar and salt until soft peaks form.
Gently fold in the hazelnut mixture until the mixture is well-combined, and no lumps remain.
Divide the mixture into two molds, and bake for 20-25 minutes. Remove from the oven and allow to cool.
Make the Ricotta Mousse:
Soak the gelatin sheets in cold water.
Whisk the egg yolks with sugar in a bowl.
Bring the milk to a boil and slowly pour half of it into the egg yolk mixture, whisking constantly.
Return the mixture to the pot and cook on low heat, stirring, until it thickens (just before it starts to bubble).
Remove the contents from heat and add the soaked gelatin. Stir until dissolved.
Add this mixture to the ricotta and mix well.
Gently fold in the whipped cream until the mixture is smooth and airy.
Prepare the Saffron Pears:
Bring the water, brown sugar, and saffron to a boil in a pot.
Add the peeled pears, and simmer for 20 minutes.
Turn off the heat and let the pears sit in the saffron syrup for 2-3 hours, or overnight, to absorb the color and flavor.
Assemble the Cake:
Layer the ricotta mousse between two hazelnut dacquoise layers.
Garnish with a saffron pear half and a sprig of rosemary for an elegant finish.
