Mix the yeast and sugar together until they are liquid, then add the tepid milk. Sieve the flour, cinnamon, and a few grains of salt into a warmed basin. Make a well in the middle of the flour and strain in the yeast. Mix a little flour from the sides into it. Then cover the basin and put it in a warm place until the surface of the yeast is well bubbled.
Then beat in the flour - this is best done with the hand - and add at intervals the butter beaten to a soft white cream and the beaten eggs. Beat the mixture for at least five minutes. Have ready a thickly buttered high border mould, shake over the inside two tablespoonfuls of castor sugar and the same of flour, sieved together. Shake out all that will not adhere, then half fill the mould with the savarin mixture, cover it, and put it in a warm place, until the dough has filled the mould - it will probably take about one and a half hours.
Then bake it in a hot oven for about three-quarters of an hour. Turn the savarin very carefully out of the tin, and, while it is still hot, heat the marsala and pour it over it, so that it gets well soaked. Leave it until it is cold, then place it on a dish, fill in the centre with large cubes of pears, and arrange halves of pears round the base of the mould and on the top.
Decorate each half pear with strips and stalks of angelica, and, if liked, arrange a star in the centre of each cut from the darkest part of citron-peel. Stick some strips of angelica and shreds of almonds into the savarin, and hand with this dish some whipped cream sweetened to taste and flavoured with marsala. Cost,, about 3s.