The elegance of this Pear Charlotte lies in its simplicity and its taste. This classic French pastry is also known as charlotte Russe, a recipe believed to have been created by the great chef Antonin Carème.

Make the simple syrup: In a saucepan combine the sugar, water and Eau de Vie. Stir well, bring to a boil and simmer for 2 minutes. Remove from the heat and let it cool until further use.

Prepare the Charlotte mold: Line the inside of the mold with plastic wrap and reserve.

Make the Charlotte: Place the yolks and sugar into a bowl and whisk well until the mixture become pale and fluffy. Bring the fruit puré to the boil and place the gelatin sheets in cold water to soften. Remove the gelatin sheets from the water and squeeze dry and add to the hot fruits mixture, stir until the gelatin is fully melted and dissolved.
In a separate bowl, whip the cream to medium peaks. Temper the egg mixture by slowly adding the puré to it while constantly stirring and place over an ice bath and cool the mixture to room temperature of 70 °F. If the mixture cools below this temperature, the gelatin will begin to set and will not fold smoothly into the whipped cream. When the mixture is cooler, fold in the whipped cream and cooked diced pears and mix well to incorporate it.

Finish the charlotte: Line the bottom and side of the prepared charlotte mold with lady fingers briefly soaked in the reserve simple syrup. Place them sugar side out. Pour over the Charlotte filling, the mold should be filled up to 1/16 inch to the top to leave some room for the garnish. Cover with plastic food wrap and refrigerate 24 hours.

Finish: Unmold the charlotte over the service plate. Slice the remaining pears in syrup, and arrange them over the cake. Keep refrigerated until service.

Serve: Serve the Charlotte with a raspberry coulis.