Southern Italian Ricotta and Pear Cake

Instructions

1. Preheat oven to 350 F (177 C) with racks in the upper and lower thirds.

2. Line two baking sheets with parchment paper, drawing 9-inch circles as guides on the back, then lightly oil the parchment within the circles.

3. Process hazelnuts and confectioners' sugar until fine; set aside.

4. Beat egg whites with salt until soft peaks form, then gradually add granulated sugar and beat until firm, not dry, peaks.

5. Fold the processed hazelnuts into the meringue in three additions until combined.

6. Divide and spread the mixture evenly into the prepared circles on the baking sheets.

7. Bake for 25 to 30 minutes, rotating halfway, until dry and lightly golden.

8. Trim warm layers to 9 inches using a cake pan as a guide, then cool completely on a wire rack.

9. Cook pears with sugar and lemon juice in a nonstick skillet over high heat for 8 to 10 minutes until translucent.

10. Remove from heat, stir in liqueur, then strain the pears over a bowl and cool.

11. Press ricotta through a fine mesh strainer into a bowl, then stir in granulated sugar and vanilla.

12. Whip 1 cup cream until firm peaks form, then fold into the ricotta mixture.

13. Soften gelatin in cool water for 5 minutes.

14. Heat 2 tablespoons cream until simmering. Squeeze excess water from gelatin, then stir into the hot cream until dissolved.

15. Stir 1/4 cup of the ricotta mixture into the dissolved gelatin, then fold this back into the remaining ricotta.

16. Gently fold the cooled, drained pears into the ricotta mousse.

17. Cover and refrigerate the mousse for 2 hours.

18. Place one dacquoise layer in a 9-inch springform pan.

19. Spread the ricotta-pear filling over the layer, leveling the top.

20. Top with the second dacquoise layer.

21. Cover and refrigerate the cake for at least 4 hours until set.

22. To serve, release the springform ring, transfer the cake, then dust with confectioners' sugar and cut into wedges.