250ml marsala (can also use grape juice or brandy)
100g + 3 tbsp Chelsea Caster Sugar
1 cup water
1 tsp vanilla bean paste
4 firm pears, peeled, cored and cut into eighths
500g mascarpone cheese
1 ½- 2 cups Greek yoghurt
30 (300g) sponge finger biscuits
1 ½ cups strong espresso coffee
Cocoa powder, dusted, grated dark chocolate, and toasted hazelnuts, chopped (optional), to serve

In a medium saucepan, combine the marsala, sugar, water and vanilla and bring to the boil, stirring until the sugar dissolves. Add the pears, cover with a cartouche (a round piece of baking paper to fit the saucepan) and reduce the heat to a simmer, cooking for 5 to 8 minutes or until pears are tender. Remove pears from liquid and set aside to cool. Once cooled, cut pears wedges in half.

Meanwhile, using an electric mixer beat the mascarpone on low speed until smooth and gradually add the 3 tbsp sugar. Gently fold in the yoghurt and refrigerate until needed.