Mascarpone pear cake with caramel sauce

Corona virus still around; I tried not to go out often if I can. I have to say that it has given me the opportunities to demonstrate my culinary skill using what I have in my pantry and fridge also food given by neighbour, friends and family. Craving for cake, my neighbour gave me some more pears. I have mascarpone that will expire in 6 days. I love cream of all type.

Google: “Mascarpone is a soft Italian acid-set cream cheese. It is recognised in Italy as a prodotto agroalimentare tradizionale. Mascarpone is categorised as a cream cheese, but it is different than what we know as “cream cheese” in America. Mascarpone is made similarly to American cream cheese, but it uses a base of whole cream rather than milk. Like cream cheese, it is a fresh cheese that is not aged before it is eaten. The taste of mascarpone is similar to that of cream cheese, ricotta cheese, creme fraiche, or clotted cream, but with a little more sweetness and acidity.”

Mascarpone and pear are a great combination, it not only sweet to the soul but an opportunity that I have discovered it’s delicious fruity and goodness moist of mascarpone produce enticing sparks with each mouth full bite make it a beautiful life to enjoy. Let’s bake!!!


4 eggs
3 pears, chopped
250 g mascarpone cheese
225 g plain flour
200 g castor sugar
100 g butter
150 ml skim milk
1 1/2 Tsp baking powder
1 Tsp Vanilla extract
Pinch of salt

Pear caramel sauce (OPT)

2 pears, cored, sliced
180 g light brown sugar
60 ml water
115 g unsalted butter
60 ml thickened cream
1 Tsp vanilla extract
pinch of pink salt


Make the caramel sauce

In a large pot, add sugar and water cook over medium heat until sugar dissolves; about 5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.

Increase heat to medium high, add pears and cook pears and sauce, swirling the pan occasionally, until it is amber coloured; about 8 minutes. Now add butter, it will bubble and sputter, lightly stir to melt, do not scrape the sides of the pan.

Once butter melted, remove from the heat and add vanilla, cream and salt. It will bubble again but will calm quickly. Stir to combine. Let cool before using or transferring to a jar and refrigerate for storage.


Preheat 180 degrees C. Grease bundt pan. Beat eggs and sugar until light and creamy about 5 minutes. Then add mascarpone; beat then melted butter and vanilla. Combine well.

In another bowl mix flour, baking powder and salt. Add flour mixture alternate with milk to butter mixture. Continue beating until smooth.

Scatter halves of chopped pears at the bottom of prepared bundt. Then spoon batter into bundt pan. Now scatter remaining pears on top. Gently push in pears into batter.

Bake 40-45 minutes. Check doneness with a skewer inserted in and out clean. Cool on rack before transfer to plate to cool completely so to brush the caramel sauce on top.

Note: You don’t have to brush the top of cake with caramel. I have leftovers from my Sticky pear vanilla pudding. So, I just give it a glossy look.

The recipe for Sticky pear vanilla pudding: