Pear charlotte with grilled almonds

Ingredients

For the charlotte :

• 250 gr ladyfingers
• 300 gr pears
• 20 cl cream
• 150 gr mascarpone
• 50 gr icing sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 75 gr flaked almonds
• water

To decorate :

• 3 small pears (about 200 gr)
• 1 small pear to put on top

Materials

• Springform pan 20 cm diameter
• Plastic foil

Preparation

• Cover the bottom of a spring form pan with a layer of plastic foil and close the mold.
  Take a ladyfinger biscuit and gently soak the flat side in the water. Carefully, place the ladyfingers vertically, all around and against the sides of the pan, soaked side facing inward. Arrange them all around the pan. Put one layer of the ladyfinger biscuit at the bottom of the pan as well. The flat-size should be facing up.
• Place the whisk, the cream and the mixing bowl in the freezer during 15 mins. Then, put the cream + icing sugar + mascarpone in the bowl, whip up them to a foamy and firm peak, until the whisk leaves trails in the cream.
  
• Spread almonds in an ungreased pan and move them from time to time until golden brown.
• Peal, cored and chopped the pears into pieces.
  
• Ladle half of the mousse inside the ladyfinger mold; then place the chopped pears on top of the mousse, and then add a layer of almonds. Now, place another layer of ladyfinger.
• Ladle the rest of the mousse, and, on top of it, some almonds and the rest of the chopped pears and lets make a last layer of ladyfinger, this time soaked them completely and put he flat-size facing up. Cover it with plastic foil and place the cake in the fridge to set for 4 hours minimum. Once the cake is set and cold, cut the excess ladyfingers. Carefully turn the cake upside down and unmold it.
  
  Peal the remaining pears and cut them in thin and regular slides
  
• Arrange pear slides, and place them on top of the cake around the border. Place some almonds in the center of the cake and put a small whole baby pear in the center to decorate.
• There you are, your pear charlotte is ready!