Charlotte-Style Pear Mousse Cake - egg yolks

Method

• Preheat oven to 180C and drain the canned pears, reserving the syrup.
• Soften the gelatin leaves in cold water.
• Make the ladyfingers.
• In a large bowl, beat the egg whites until thick and soft peaks form.
• Add the sugar in two or three parts and continue beating to make a stiff meringue.
• Add the egg yolks and stir until evenly mixed.
• Sift the cake flour and quickly fold it in.
• 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.
• Put the batter in a pastry bag with a 1.5 cm tip and squeeze it out.
• You will use the leftovers, so make extra.
• On a separate baking sheet, squeeze out a 16 cm diameter circle of batter to use for the base.
• Smooth the surface.
• Sprinkle only the lady fingers to be used for the sides generously with powdered sugar so that the surface is white.
• Bake all of the parts for 12-13 minutes.
• (All at once, or in batches.)
• Leave on the parchment paper to cool.
• Prepare the bavarois.
• Heat the milk in a pot.
• Mix the egg yolks and sugar in a bowl and add the warm milk, a little at a time.
• When all of the milk is mixed in, put it back in the pot.
• Return to heat and cook until slightly thickened, stirring constantly with a wooden spatula.
• (Do not use a whisk.)
• The foam should disappear, and it should be bubbling lightly from the bottom.
• Remove from heat, add the softened gelatin and stir to dissolve.
• When the mixture has cooled slightly, stir in the liqueur.
• Line a cake pan with a removable bottom with parchment paper, with the paper slightly peeking out above the top of the pan.
• Place the baked ladyfingers made in Step 8 tightly together around the sides of the pan, leaving no gaps.
• Put the cake base on the bottom.
• Brush the inside with canned pear syrup.
• 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.
• Go back to making the bavarois.
• Place the pot in Step 10 in cold water and stir until slightly thickened.
• Whip the cream over ice water until soft peaks form.
• Stir in the mixture from Step 13.
• Assemble: Pour half of the bavarois in the prepared cake pan.
• Next, put in the cut up ladyfingers and diced pears.
• Pour in the remaining bavarois.
• Smooth the top and chill in the fridge for about an hour.
• When the bavarois is almost set, start the decoration.
• Arrange thinly sliced pears on top and brush the top with warm nappage.
• (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.)
• Decorate with berries rolled in nappage.
• Chill in the fridge for 3~4 hours until firmly set.
• This shows what it looks like when cut.
• To serve, dip a knife in hot water, wipe the knife clean, and cut, using a slow sawing motion.
• Repeat this for each slice.