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Pear and Chocolate Dessert
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This gâteau is a combination of pears and dark chocolate mousse on layers of Bistefani Savoiardi Lady Fingers biscuits, finished with glazed pear slices. You can make the whole dish in advance.
Select firm pears for cooking - they will keep their texture better.
Put the chocolate in the freezer for a few minutes before you shred it to add to the mousse - this will give it a great texture.
To cut this dessert easily, use a large sharp knife that has been dipped into hot water.
This recipe was first published in September 2002.