Pie of lawyer, long fingers and whipped cream.
- 87,5 g long fingers pack a 175 g
- 180 g white caster sugar
- 180 g unsalted butter at room temperature
- 3 medium sized egg
- 250 ml free range lawyer bottle a 0.5 liter
- 6 leaf gelatin pack a 6 leaves
- 882 g half pears in syrup tin a 882 g
- 250 ml fresh cream cup of 250 ml
- 2 el white caster sugar
- 2 el cocoa powder
Line the spring form with the baking paper and cover the bottom with the long fingers.
Beat the sugar with the butter lightly and lightly. Add eggs one at a time. Only add another egg if the previous one is completely included.
Add the lawyer. Soak the gelatine in cold water for 5 minutes.
Heat 60 ml of syrup from the pears in a saucepan. Remove from the heat, squeeze the gelatine and stir through the syrup.
Add this to the lawyer's mixture, stir and put in the refrigerator until use.
Let the pears drain and cut into pieces. Beat the whipped cream with sugar. Put half of the lawyer's mixture on the long fingers.
Spread the cream over it and put the pears on it. Create the rest of the lawyer's mixture.
Cover with cling film and leave to stiffen in the refrigerator for at least 3 hours. Sprinkle with the cocoa powder just before serving.
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