Pear Charlotte Cake
A classic French dessert of caramelized pear slices sandwiched between ladyfingers soaked in caramel-infused milk, then chilled overnight before serving.
Ingredients
Pears (peeled, cored, sliced into rounds)
800 g
Ladyfingers (savoiardi)
30
Granulated sugar
80 g (for the fruit) + 50 g (for the caramel)
Salted butter
30 g
Milk
25 cl
Vanilla sugar
2 sachets
Instructions
1
Prepare the pears
The day before: peel the pears, cut them into quarters, remove the cores and seeds, then slice into rounds.
2
Sauté the pears
Melt the butter in a non-stick pan, add the pear slices and sauté over medium heat for a few minutes. Add 80 g of sugar and the vanilla sugar, then simmer over low heat for about 12 minutes.
3
Make the caramel milk
Prepare the caramel: in a small saucepan, combine 50 g of sugar with 2 tbsp of water and cook over high heat until a beautiful golden color. Remove from heat, add 2 tbsp of water, let cool slightly, then pour in the milk.
4
Dip and assemble
Quickly dip the ladyfingers in the caramel milk and use them to line the bottom and sides of a mold. Place a layer of pears on the bottom, then a layer of dipped ladyfingers, alternating until the mold is filled.
5
Chill and serve
Top with ladyfingers, cover, and refrigerate overnight. Unmold before serving and drizzle with hot caramel if desired.
