Pear Charlotte

    12 hours 20 min

    This heavenly charlotte calls for pears, though you could play around with the type of fruit used. You could also try another liqueur instead of kirsch, or leave it out altogether.

    Greater London, England, UK
    3 people made this

    Serves: 6 

    • 4 tablespoons kirsch
    • 1 tin pears in syrup
    • 30 to 40 boudoir biscuits / sponge fingers
    • For the chantilly cream
    • 400g crème fraîche
    • 1 teaspoon vanilla extract
    • 8 tablespoons icing sugar
    • 1 egg white

    Prep:20min  ›  Extra time:12hr  ›  Ready in:12hr20min 

    1. Place all of the ingredients for the chantilly cream in the bowl of a stand mixer, and beat for 5 minutes.
    2. In a shallow dish, pour the juice from the pears and the kirsch. Soak the biscuits briefly in the juice, then place in a single layer at the bottom of a charlotte mould 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.
    3. Refrigerate for 12 hours. Serve chilled and decorated with fresh fruit of your choice.

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