Time: 2 ore
Difficulty: Facile

Ingredients for 8 servings
for the BISCUIT AL CACAO:
5 whole eggs of medium type
70 g of Special Sweet Liqueur Molino Dalla Giovanna
30 g of potato gluten-free starch
160 g of granulated sugar
90 g. of melted butter
a pinch of salt
30 g. of bitter cocoa without gluten
Very fine rice flour for dusting without gluten
For the SEMIFREDDO ALLE PERE:
80 g of icing sugar allowed
280 g of ricotta of the vaccine type passed through a sieve
320 g of fresh cream
150 g of diced abbot pear
350 ml of Marsala
Flavored Bath:
500 ml of water
250 g of granulated sugar
The bark of an orange

Preparation:
For the bisquit
Pour the eggs and sugar into a saucepan, place on the heat and mix with a whisk until the mixture has reached 45 ° C, approximately 15/20 seconds pass.
Then immediately transfer to the planetary mixer and operate the whips at maximum speed until the mixture has noticeably increased its initial volume and will decrease in temperature, at this point carefully insert, so as not to disassemble the whole, the sieved powders and then flush melted butter.
Pour everything into a baking tray previously buttered and dusted with rice flour.
For the syrup
Pour the sugar water and the orange buccina into a saucepan and continue cooking until the syrup veils the spoon, about 15 minutes. Allow to cool to room temperature, then use.
For the semifreddo
Mix the sieved ricotta with the icing sugar, soak the diced pears in the marsala and leave to soak for an hour. In the meantime, remove the cream from the refrigerator and whip it with an electric mixer, it must be firm and firm.
Add the ricotta with cream, drain the drinks and mix well with a spoon.
Cut the Cocoa Biscuit with a circular dough cup and place it in an aluminum single-portion mold. wet slightly with the flavored syrup and prepared previously, fill with the ricotta mixture until you reach the edge. We level with a spatula and we settle the product in order to eliminate any bubbles inside it.
Place in freezer for about 6 hours.