So I edited this recipe to fit my tastes, I cut back on the sugar and Brandy. It turned out really well. So I will post the recipe as Food Network suggests and put my edits in brackets
1 Firm Pear peeled and thinly sliced (the recipe recommends an Anjou or Bartlett, neither of which I had heard of, or could find a H.E.B. So I went with my favorite, the Asian Pear!)
1/2 cup Pear juice or nectar [3/4 cup]
1/2 cup Brandy [1/4 cup]
1/4 cup granulated sugar [I cut the sugar out]
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt [I didn’t have any, so I used normal table salt]
16 oz. mascarpone cheese
1 1/2 cup cold heavy cream
3/4 cup confectioner’s sugar [1/2 cup, but I really don’t think you need even that much]
1 teaspoon vanilla extract
1/2 teaspoon finely ground white pepper
27 soft ladyfingers
1. Toss Pear, Pear juice, brandy, sugar, lemon juice, and salt in medium bowl. Cover with plastic and set aside
2. Beat mascarpone, cold heavy cream, confectioners’ sugar, vanilla, and white pepper on medium speed until combined (about a minute). Increase mixer speed to medium-high and beet until light and fluffy (1-2 mins more) DO NOT OVERBEAT
3. Line a 9 by 5 loaf pan with plastic wrap leaving a 2 in overhang on all sides.
4. Arrange 9 ladyfingers in the bottom of the pan. Top with half of the pears and drizzle with 3 tablespoons of pear liquid.
5. Spread 1 cup of mascarpone mix on top. Repeat the layering process once. (ladyfinger, pear, pear juice, mascarpone)
6. Add another lady finger layer (this will be the 3rd) Drizzle with pear juice
7. Cover with plastic and refrigerate at least 8 hours
8. SAVE THE EXTRA MASCARPONE MIXTURE!
9. Lift the tiramisu out of the pan, using the plastic wrap and invert onto a platter. Let the extra mascarpone mix come to room temperature. Cover the sides and top with the extra mascarpone mix.
Here’s what mine looks like before refrigeration
It looked really pretty when all done. When I cut it you could see the strata inside! My family ate it before I could get a picture of it cut XD