Method Prep:20min › Extra time:12hr › Ready in:12hr20min
Place all of the ingredients for the chantilly cream in the bowl of a stand mixer, and beat for 5 minutes.
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.
Refrigerate for 12 hours. Serve chilled and decorated with fresh fruit of your choice.