Caramel and Pear Charlotte Recipe

Place a mixing bowl and the mixer whisks in the fridge.

Pour the juice from the pears into a deep plate, then slice the pears into thin pieces. Set aside.

Separate the egg whites from the yolks. Set aside.

In a double boiler, melt the chocolates with the milk and butter. Mix until a smooth mixture is obtained. Still over the double boiler, add the egg yolks one by one, whisking between each addition. Pour the chocolate mixture into a mixing bowl and let it cool.

Whip the egg whites until frothy. When they start to foam, add the powdered sugar while continuing to beat the whites. Stop when they are stiff.

Pour the mascarpone cream into the bowl that has been placed in the fridge and whip the liquid cream into whipped cream. Fold in the egg whites and the chocolate whipped cream using a spatula.

Quickly dip the backs of the cookies into the pear juice and arrange them all around the edges of the mold as well as on the bottom.

Place some pieces of pears, then some mousse, another few pieces of pear, biscuits soaked in juice, more pieces of pear, and finally finish with caramel mousse. Smooth everything out before placing your dessert in the refrigerator for at least 6 hours.

To finish, unmold and decorate as you wish.