Pear charlotte with toasted almonds

Ingredients

For the charlotte:

• 250 g ladyfingers
• 300 g pears
• 200 ml whipping cream (30% fat)
• 150 g mascarpone
• 50 g icing sugar
• 1 vanilla bean (optional)
• 75 g flaked almonds
• water

To decorate:

• 3 small pears (about 200 g)
• 1 small pear for the center

Materials

• 1 springform pan (20 cm)
• 1 electric mixer
• Plastic wrap
• 1 frying pan

Preparation

• Cover the base of the springform pan with plastic wrap and close the pan. Quickly dip the flat side of the ladyfingers in water and arrange them around the pan, smooth side facing inward.
• Place the cream, mixing bowl, and whisk in the freezer for 15 minutes. Then whip the cream with the mascarpone and icing sugar until stiff peaks form.
  
• Toast the almonds in a pan over medium heat, stirring occasionally, until golden.
• Peel the pears and cut them into small pieces.
  
• Spread half of the cream over the ladyfingers, then add half of the pear pieces and sprinkle with a handful of flaked almonds. Cover with a layer of ladyfingers.
• Repeat the process, cover the top with plastic wrap, and refrigerate for 4 hours. Set aside the pear for decoration. Peel the small pears and cut them lengthwise into thin slices.
  
• Arrange the pear slices side by side around the edge of the charlotte. Place toasted flaked almonds in the center and put a small whole pear in the middle for decoration.
• There you are, your pear charlotte is ready!
  

Observations

Ladyfingers: You can use other types of ladyfingers. If your pears are juicy, you can dip the ladyfingers in the juice diluted with water.

Vanilla: You can make this recipe without vanilla, or replace the vanilla bean with a teaspoon of vanilla extract. It will enhance the flavor of the pear.

Toasted almonds: They add crunch to the charlotte and are perfect for decoration but are not mandatory.

Attributes

Questions

Photos of members who cooked this recipe