Make the coffee mascarpone (optional): Whisk mascarpone, cream, coffee, powdered sugar, and salt in a medium bowl until smooth. Do not overwhip. Refrigerate until ready to use.

Make the coffee caramel sauce: Place a medium Stainless Clad or CeramiClad™ Saucier over medium heat. Add 2 Tbsp. water to Pan, then sugar, and stir until dissolved. Once it begins simmering, stop stirring. Brush down the sides 2–3 times with a wet pastry brush to prevent crystals. Continue cooking, gently swirling the pan occasionally, until the caramel reaches a deep amber color. Remove from heat and carefully whisk in cream (it will bubble vigorously), then coffee, butter, and salt. Keep warm or serve at room temperature.

Make the sautéed pears: Melt the butter in a medium Stainless Clad or CeramiClad™ Frying Pan over medium. Add pear slices, granulated sugar, cinnamon, and salt. Cook, stirring occasionally, until the pears are tender with light browning on the edges, 6–8 minutes. Remove from heat and stir in lemon juice. Keep warm.

Make the Dutch baby: Preheat oven to 425F. Heat a large Carbon Steel Frying Pan in oven for at least 10 minutes. Meanwhile, whisk eggs, flour, milk, granulated sugar, salt, and cinnamon in a large bowl until smooth. Chill until ready to cook.

Carefully remove Frying Pan from oven and add butter, swirling to melt. Pour in batter and immediately return to the oven. Bake 10 minutes, then reduce heat to 350F and continue to bake until puffed, set in the center, and golden brown around the edges, 5–8 minutes more.

Top the Dutch baby with sautéed apples, a dollop of coffee mascarpone (if using), and drizzle generously with coffee caramel. Serve immediately (with coffee).