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1
Preheat oven to 180C and drain the canned pears, reserving the syrup.
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2
Soften the gelatin leaves in cold water.
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3
Make the ladyfingers.
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4
In a large bowl, beat the egg whites until thick and soft peaks form.
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5
Add the sugar in two or three parts and continue beating to make a stiff meringue.
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6
Add the egg yolks and stir until evenly mixed.
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7
Sift the cake flour and quickly fold it in.
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8
Put a sheet of paper the size of the circumference of the cake pan under the parchment paper to act as a guide for squeezing the batter to the correct height and length of the ladyfingers.
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9
Put the batter in a pastry bag with a 1.5 cm tip and squeeze it out.
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10
You will use the leftovers, so make extra.
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11
On a separate baking sheet, squeeze out a 16 cm diameter circle of batter to use for the base.
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12
Smooth the surface.
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13
Sprinkle only the lady fingers to be used for the sides generously with powdered sugar so that the surface is white.
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14
Bake all of the parts for 12-13 minutes.
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15
(All at once, or in batches.)
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16
Leave on the parchment paper to cool.
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17
Prepare the bavarois.
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18
Heat the milk in a pot.
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19
Mix the egg yolks and sugar in a bowl and add the warm milk, a little at a time.
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20
When all of the milk is mixed in, put it back in the pot.
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21
Return to heat and cook until slightly thickened, stirring constantly with a wooden spatula.
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22
(Do not use a whisk.)
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23
The foam should disappear, and it should be bubbling lightly from the bottom.
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24
Remove from heat, add the softened gelatin and stir to dissolve.
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25
When the mixture has cooled slightly, stir in the liqueur.
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26
Line a cake pan with a removable bottom with parchment paper, with the paper slightly peeking out above the top of the pan.
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27
Place the baked ladyfingers made in Step 8 tightly together around the sides of the pan, leaving no gaps.
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28
Put the cake base on the bottom.
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29
Brush the inside with canned pear syrup.
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30
The leftover ladyfingers will be used in the bavarois, so cut about a ladleful into cubes and coat them with 1~2 tablespoons of pear syrup.
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31
Go back to making the bavarois.
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32
Place the pot in Step 10 in cold water and stir until slightly thickened.
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33
Whip the cream over ice water until soft peaks form.
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34
Stir in the mixture from Step 13.
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35
Assemble: Pour half of the bavarois in the prepared cake pan.
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36
Next, put in the cut up ladyfingers and diced pears.
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37
Pour in the remaining bavarois.
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38
Smooth the top and chill in the fridge for about an hour.
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39
When the bavarois is almost set, start the decoration.
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40
Arrange thinly sliced pears on top and brush the top with warm nappage.
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41
(If you don't have any, you can top it with a jelly made with gelatin leaves, water, and sugar that has been chilled over ice water to spreading consistency.)
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42
Decorate with berries rolled in nappage.
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43
Chill in the fridge for 3~4 hours until firmly set.
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44
This shows what it looks like when cut.
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45
To serve, dip a knife in hot water, wipe the knife clean, and cut, using a slow sawing motion.
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46
Repeat this for each slice.
