Prepare a fragrant syrup by mixing together 750 ml water, the sugar, the vanilla pod (opened) and the espresso coffee. Bring the syrup to the boil. Peel the pears and cut them in half, remove the core and cut into small cubes. Cook the pears in the coffee syrup for 4-5 minutes (they should remain quite firm). Drain them, leave them to cool and then carefully dry them. Soften the gorgonzola with a spoon until it becomes creamy. If necessary, add a little cream in order to obtain a mousse with the right consistency. Fill a piping bag with the mixture. Pipe the cheese mousse into the small glasses, lightly dust with coffee powder, add the pears and repeat, until all the ingredients have been used up.
Finish with a dusting of coffee powder and a pinch of pepper. Serve cool.