1) Peel 2 pears, cut them diced, transfer them in a plate and sprinkle them with 10 g of powdered sugar. Coated of film a square mold of about 18 cm per side x 8 cm high. Mounted the cream with 100 g of powdered sugar and mix it in a bowl with the cheese. Chop 100 g of chocolate e join it to the cream mixture together with the almonds and pear cubes.

2) Wet the ladyfingers in pear juice diluted with 1 dl of water e coated the bottom and edges of the mold. Roll out half of the filling on the ladyfingers and level it; formed a second layer of biscuits soaked in juice, completed with the filling and a last layer of biscuits. Cover the charlotte with the film e put it on in the fridge for 4 hours.

3) Cut the pears left in 2 mm slices, align them on a baking sheet lined with parchment paper e sprinkle them with 10 g of powdered sugar. Bake them for 40 minutes at 160 °, then remove from the oven. Turn out the charlotte on a serving plate, decorate it with candied pears and chopped remaining chocolate; sprinkle it with the remaining icing sugar e served.