Chèvre Cheesecake in a Cocoa-Nib Florentina Cup with Port-Poached Pears

The garnishes on this dessert — the port-poached pears drizzled with port wine reduction and topped with a gratinéed sabayon — could actually be served alone as a light dessert, perhaps accompanied by a crisp Florentina or tuile paste decoration. But the flavors are even better when combined with the slightly tangy and creamy goat’s milk–mascarpone cheesecake. If you need to simplify, you could choose either the Florentina cup or the tuile decoration.