Preheat the oven to 200°C.
For the sabayon: place the gelatine leaves in a bowl of cold water to soften.
Beat together the egg yolks and 50g sugar until pale and fluffy. Add the mascarpone.
Split the vanilla pod in a half and scrape out the seeds. Place the vanilla pod and seeds in a bowl with 2 tablespoons of cream. Add the softened gelatine sheets to the bowl and mix in. Add this mixture to the sabayon and then reserve in a cool place.
Whisk the remaining 100ml cream until stiff then fold into the sabayon mixture. Chill for at least 30 minutes.
For the almond tuiles: Mix together the icing sugar, flour, chopped almonds, orange juice and 20g of butter. Spoon the mixture on to a lined baking tray, leaving plenty of space between each spoonful. Transfer to the preheated oven and cook for 6-8 minutes. Remove from the oven and leave to rest for a few minutes.
Peel the pears, cut into quarters and remove the core.
Heat a saucepan to hot and add 50g sugar. Melt, without stirring, to obtain a caramel. Add the pears to the pan with 20g butter and allow to caramelise for 5 minutes. Add 100ml of cream to the pan and simmer for 2 minutes.
Serve the pears with a quenelle of mascarpone sabayon and finish with an almond tuile.
«The almond tuiles will spread out as they cook - make sure to leave plenty of space between them.»