Pear Charlotte

• 2 packets sponge fingers
• 150 ml stock syrup mixed with 60

Dip the sponge fingers in the syrup and line first the sides and then the base of a charlotte mould, cake tin or terrine. Purée sufficient pears to make the bavarois. Finely slice the remaining pears. Cover the base of the mould with sliced pears, add a layer of bavarois and a layer of moistened sponge fingers. Repeat the layers so that the top of the mould is covered with sponge fingers. Put a