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Caramel Pear Charlotte
Prep Time
1 hr 15 mins
Cook Time
20 mins
Chill Time:
2 hrs
Total Time
1 hr 10 mins

This Caramel Pear Charlotte will be the centerpiece of your holiday table! Layers of moist brown-sugar vanilla cake surround a salted caramel pear mousse, wrapped with sweet and delicate lady fingers and tied with a bow. A crown of caramel-dipped pears is the icing on this beautiful and seasonal dessert!

Course: Dessert
Cuisine: American
Keyword: Cake, caramel, charlotte, ladyfingers, mousse, pear
Servings: 10 servings
Calories: 197 kcal
For the cake
For the mousse
  • homemade ladyfingers
  • about 6 Forelle pears, dipped in caramel
  • satin or grosgrain ribbon for garnish
To make the cake:
  1. Preheat the oven to 325 degrees F, and mist an 8-inch diameter x 3-inch deep round cake pan with non-stick spray.  
  2. Cut a circle from parchment paper, and place in the bottom of the pan.

  3. Place the flours, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine.  
  4. Add the butter and mix on medium-low speed, until the mixture resembles damp sand.  
  5. Stir in the egg, until fully incorporated.  

  6. Add the yogurt, milk, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake's structure.  

  7. Transfer to the prepared pan and bake for 20 minutes, or until the cake springs back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs.  
  8. Cool for twenty minutes, then unmold and place on a wire rack to cool completely.
To make the mousse:
  1. Place the water in a small bowl, and sprinkle the gelatin in an even layer on top.
  2. Whisk the yolks and sugar together in a medium bowl.  
  3. In a small pot over medium heat, bring the pear nectar to a simmer.  

  4. Add the hot pear juice to the yolks, a little at a time, while whisking.  

  5. When all of the liquid has been incorporated, pour the mixture back into the pot and place over medium heat, stirring, until thick enough to coat the back of a spoon.  
  6. Whisk in the gelatin mixture, and cool to room temperature.
  7. Whip the cream until it holds stiff peaks.  
  8. Fold the whipped cream, pear puree, and salted caramel into the egg mixture.  
  9. Line a clean 8-inch diameter x 3-inch deep round cake pan with plastic wrap, and place the cake round in.  
  10. Pour the pear mousse over.  
  11. Chill until firm.
To assemble the Charlotte:
  1. Unmold the cake/mousse from the pan and place on a serving platter.  
  2. Wrap a sheet of ladyfingers around the dessert, securing with ribbon.  
  3. Top with caramel dipped pears.
Nutrition Facts
Caramel Pear Charlotte
Amount Per Serving
Calories 197 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 107mg36%
Sodium 124mg5%
Potassium 78mg2%
Carbohydrates 29g10%
Sugar 17g19%
Protein 4g8%
Vitamin A 280IU6%
Vitamin C 0.7mg1%
Calcium 42mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.