Delightful Caramel Pear Trifles

Start by chopping the peeled pear into small cubes, roughly 1 cm in size. Melt the unsalted butter and milk chocolate together in a heatproof bowl until smooth.

In a separate bowl, whisk the egg yolks with half of the sugar until they lighten in color. Combine this mixture with the chocolate mixture, followed by adding the sifted cocoa powder, and mix well.

In another bowl, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture until just combined.

Pour the brownie batter into an 18 cm baking pan (7 inches) and distribute the pear pieces across the top. Bake in a preheated oven at 160-180°C (320-355°F) for 20-25 minutes. Once baked, allow to cool and cut into small pieces.

In a saucepan, combine sugar with water and cook over medium heat without stirring until it turns a beautiful caramel color. Keep an eye on it to avoid burning.

Once the caramel is ready, carefully add the cold unsalted butter while stirring. Then, slowly pour in the hot heavy cream, mixing well. Cook for an additional 3 minutes while stirring.

Remove from heat, add a pinch of salt, and blend with an immersion blender until smooth. Let it cool down to room temperature.

In a saucepan, heat the first portion of heavy cream with caramel until it reaches a boil. Stir in the soaked gelatin, ensuring it dissolves completely.

Pour this mixture over chopped white chocolate in a bowl and use an immersion blender to mix until smooth. Allow it to cool to about 30°C (86°F).

In a separate bowl, whip the second portion of heavy cream until soft peaks form, then gently fold it into the caramel mixture until well combined.

In a pot, bring the cubed pear and water to a boil and cook for 2-3 minutes.

Mix in the caramel and stir thoroughly, then add the bloomed gelatin and mix again until everything is well combined. Set aside to cool.

In a bowl, whisk together cold mascarpone cheese, heavy cream, and powdered sugar until you achieve a light and fluffy consistency.

In a serving glass, layer pieces of brownie first, followed by a layer of caramel mousse, and repeat the layers until the glass is filled.

Place the assembled trifles in the freezer for 5 minutes to set slightly.

Next, add the caramel pear mixture on top and return to the freezer for an additional 7-10 minutes.

Finally, decorate the top with the mascarpone cream using a piping bag and drizzle with more caramel sauce for a beautiful finish.