Torta Ricotta e Pere (ricotta and pear cake)
INGREDIENTS
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Serves 12
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Gluten Free
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Hazelnut Dacquoise
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1 cup plus 2 tablespoons (160 g) raw, skin-on hazelnuts
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3/4 cup plus 1 tablespoon (100 g) confectioners’ sugar, plus more for finishing
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4 large egg whites
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Pinch of kosher salt
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1/2 cup plus 2 tablespoons (125 g) granulated sugar
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Pear Filling
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1 pound (454 g) ripe Bartlett pears, peeled, cored, and cut into 1/2-inch pieces
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1/3 cup (67 g) granulated sugar
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2 tablespoons fresh lemon juice
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1 tablespoon pear liqueur
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Ricotta Mousse
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2 cups (454 g) fresh ricotta, well drained
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3/4 cup (150 g) granulated sugar
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1 teaspoon pure vanilla extract
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1 cup plus 2 tablespoons (270 ml) heavy cream
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2 sheets silver grade gelatin
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