Pears Charlotte

    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.

    3 people made this

    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

    Preparation:20min  ›  Extra time:12hours chilling  ›  Ready in:12hours20min 

    1. Chantilly Cream: Place all of the ingredients for the chantilly cream in the bowl of a stand mixer and beat for 5 minutes.
    2. 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.
    3. Add a layer of chantilly cream then a layer of pears then another layer of biscuits. Continue the layers until all ingredients are used.
    4. Refrigerate for 12 hours. Then turn out on to a plate. Serve chilled and decorated with fresh fruit of your choice.

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