Peel and core pears. Halve them.

Place pears into a saucepan and red wine. Add 1/4 cup sugar, lemon zest and spices. Poach pears with lid on until pears are just tender.

Remove pears and cut into 1/2 inch dice. Remove the cinnamon stick from the wine syrup, add the lemon juice and reserve.

Beet egg yolks and sugar in a metal bowl set over a saucepan of barely simmering water. Whisk until smooth and fluid. Ideally the mixture should reach 160 degrees.

Add dessert wine and whisk thoroughly. About a minute. Remove bowl from heat and let it cool.

When cooled, add eggs to the mascarpone and mix until just combined.

Line the bottom of a 8.5 x 12 inch rectangular serving dish with lady fingers in a single layer. Make compact rows. Spread the diced pears on top and drizzle the red wine syrup evenly so that the cookies will soften but not be soggy. Cover with the mascarpone cream.

Cover the pan with plastic wrap and chill for 2 hours or up to one day.

Dish with cinnamon or brown sugar before serving.