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.
400g crème fraîche or double cream
1 teaspoon vanilla essence
8 tablespoons (120g) icing sugar
1 egg white
4 tablespoons kirsch
1 (400g) tin pears in syrup
30 to 40 savoiardi biscuits or sponge fingers
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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.