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1
Heat oven to 400u00b0F. Beat the egg whites and 3 tbsp cold water until stiff. While still beating, slowly add 3/4 cup of sugar, 1 tsp vanilla extract and a pinch of salt. Stir in the egg yolks one at a time then fold in the flour, cornstarch, baking powder and cocoa powder. Transfer to a baking sheet lined with parchment paper and bake for 10-12 minutes.
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2
Sprinkle 2 tbsp of sugar on a damp kitchen towel, remove the cake from the oven and turn out onto the prepared kitchen towel. Remove the parchment paper, fold the edges of the kitchen towel over the cake and leave to cool.
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3
Meanwhile, bring the apple juice, 1/4 cup of sugar and lemon juice to a boil. Add the pear cubes and simmer for 2-3 minutes over a low heat.
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4
Mix the gelatin in a small bowl with 1/4 cup of cold water for a couple of minutes to soften, or add the sheets to a small bowl of cold water to soften. Whip the cream and 1 tsp vanilla extract until stiff then place in the fridge.
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5
Remove the pears from the heat and pour into a mixing bowl. Add the soaked gelatin and stir until fully dissolved. Place in the fridge until it begins to set then fold in the cream.
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6
Spread the mixture all over the cake and roll, from the long end. Refrigerate for 3 hours before serving with grated chocolate, a dusting of powdered sugar, mint leaves and slices of pear.
