Photo of Pear, cinnamon & cherry Charlotte by WW

Pear, cinnamon & cherry Charlotte

Total Time
4 hr 25 min
20 min
5 min


Sponge finger

170 g

Fine Leaf Gelatine

6 sheet(s)


4 medium

Ground Cinnamon

1 teaspoon(s), level

Caster Sugar

60 g

0% fat natural Greek yogurt

600 g

Light double cream

200 ml


1 portion(s), medium

Fine Leaf Gelatine

1 sheet(s)

Caster Sugar

1 tablespoon(s)


  1. Line a18cm springform cake tin with cling film, allowing some overlap, then line the base with baking paper. Take the sponge finger biscuits, then trim the ends of 24 so they stand neatly in the tin. Arrange these around the side of the tin ensuring there are no gaps. Break the remaining sponge fingers into pieces and use these to line the base.
  2. To make the filling, soak the gelatine in cold water for 10 minutes until softened. Meanwhile, put the chopped pears into a mini food processor and blitz to a purée, then scrape into a pan and stir in the cinnamon and the caster sugar.
  3. Warm over a low heat for 5 minutes until the sugar is dissolved. Squeeze excess water from the gelatine and drop into the pear mixture. Stir to dissolve then strain and set aside to cool.
  4. Put the yogurt into a bowl and whisk in the cooled pear until combined. In a separate bowl, whip the cream alternative to soft peaks then fold into the yogurt mixture. Spoon into the lined tin, then cover and chill.
  5. To make the cherry topping, soak the gelatine leaf in a bowl of cold water. In a food processor blitz the cherries and drain the juice into a pan and add 1 tablespoon of sugar and heat gently. Squeeze excess water from the gelatine leaf and drop into the cherry liquid. Stir until dissolved. Allow to cool.
  6. To decorate add the cherry coulis on top of the pear mousse and use a cocktail stick to make swirls before refrigerating for at least 4 hours, or overnight, until set.