Method:

• 1

  Shell the walnuts and slice them.

• 2

  Cut the vanilla bean and scoop out the paste inside.

• 3

  In a bowl, cream the ricotta with a spoonful of powdered sugar and the vanilla.

• 4

  Wash, dry and quarter the pears, removing the seeds and fibrous parts. Then cut them into cubes. Place them in a pan with the light brown sugar, a little grated lemon zest and cook over a very low flame until they form a soft compote.

• 5

  Cut the Nuvolatte in half, spread generously with the ricotta mixture, add a few tablespoons of pear compote, the sliced ​​walnuts, close and serve immediately.