Peel the pears, cut into quarters and remove the core.
Heat a frying pan and then add the caster sugar. Melt without stirring to form a caramel. Add the pear quarters and the Marsala, reduce the heat and cook until the pears are translucent.
Separate the eggs. Whisk the egg yolks with sugar until you have a fluffy, pale, mousse-like mixture - a sabayon. Whisk the cream until thick and fold in the mascarpone. Iincorporate this into the sabayon and refrigerate.
Crush the amaretti biscuits in a bowl with a rolling pin.
Serve the pears in a glass. Sprinkle the Amaretti biscuits crumbs over the pears, cover with sabayon and then caramelise using a chef's blowtorch.
«Try making this recipe using Amaretto or even rum as a replacement for the Marsala.»