First off, make the pear chips that you’ll use to decorate the cake: thinly slice the pear, sprinkle them with icing sugar and dehydrate them in the oven at 210°F until they crisp up.
In a small saucepan, combine sugar, water and rum. Bring to boil. Stir until sugar melts, set aside to cool.
Crumble my Amaretti d’Italia and add the melted butter. Give them a good stir and put them to the side.
Place the whipping cream, mascarpone cheese and sugar in the bowl of a mixer and whip until thick, but airy. Transfer to a pastry bag and chill in the fridge.
Start assembling the cake: take one of the sponge cake bases and brush with the syrup. Thinly slice some pears and top the sponge base with them. Cover with a layer of mascarpone cream, followed by a layer of Amaretti crumble. Cover with more mascarpone cream and pear slices. Top with another sponge cake base, previously brushed with the syrup.
Let the cake set in the freezer for a couple of hours.
In the meantime, start whipping the egg whites in a waterbath: once they get foamy, add the sugar and keep whisking until it is dissolved.
Move the meringue to the bowl of a mixer and add one cube of butter at a time. Add icing sugar to taste.
Remove the cake from the mold and cover it in buttercream, smoothing it out with a small spatula.
Decorate the cake with a few mascarpone cream spikes, pear chips, more Amaretti d’Italia crumble and fresh mint leaves.