Pears Charlotte
(1)
12 hours 20 minutes
This is a simple pears charlotte recipe that does not require cooking. Layers of pears and chantilly cream are formed inside a soaked sponge shell.
AnneFrancoise
3 people made this
Ingredients
Serves: 6
- Chantilly Cream
- 400g crème fraîche or double cream
- 1 teaspoon vanilla essence
- 8 tablespoons (120g) icing sugar
- 1 egg white
- Pears Charlotte
- 4 tablespoons kirsch
- 1 (400g) tin pears in syrup
- 30 to 40 savoiardi biscuits or sponge fingers
Directions
Preparation:20min ›
Extra time:12hours chilling ›
Ready in:12hours20min
- Chantilly Cream: Place all of the ingredients for the chantilly cream in the bowl of a stand mixer and beat for 5 minutes.
- Pear Charlotte: Pour the juice from the pears and the kirsch into a shallow dish. Soak the biscuits briefly in the juice then place in a single layer at the bottom of a charlotte mould, or a deep bowl, and around the sides.
- Add a layer of chantilly cream then a layer of pears then another layer of biscuits. Continue the layers until all ingredients are used.
- Refrigerate for 12 hours. Then turn out on to a plate. Serve chilled and decorated with fresh fruit of your choice.
