Knead the curd, milk, oil, sugar, 1 pinch of salt, flour and baking powder in a food processor until smooth.
Cover and let rest for 30 minutes.
Meanwhile, peel, quarter and core pears and mix in a baking bowl with the juice of one lemon. Caramelize sugar in a saucepan until light brown. Add white wine and 200 ml water and simmer over low heat until sugar is dissolved.
Add pears and cook over low heat for 4-5 minutes until soft and not falling apart. Remove saucepan from heat and let pears cool in broth.
3. finely crumble amaretti. Line a juice pan (40×35 cm) with parchment paper. Roll out the curd cheese-oil dough on a floured surface to the size of a baking tray and spread it out in the juice pan, pressing the dough well to smooth out the edge of the tray.
Spread amaretti crumbs evenly over the dough.
Drain curd cheese in a sieve. Cut apricots into small pieces.
Whisk 100 g sugar with flour, vanilla sugar and milk until smooth. Fold in egg yolks, curd cheese and lemon zest. Whip the cream until stiff. Whip the egg whites until stiff, add the remaining sugar and continue to whip until creamy and firm.
First fold the whipped cream, then the snow and the apricots into the curd mixture. Spread evenly over the dough. Drain the pears well and press them into the curd mixture. Bake in the heated oven at 180 °C (G