- Mix the wine with water, add 1 cup sugar powder and bring to the boil. Boil the pears in syrup. Cool and slice.

– Mix the yolks with the remaining powdered sugar. Boil the milk, pour into the egg and sugar mixture and warm up. Add the pear slices, leaving part of them for decoration, dissolved gelatin, stir and cool

– Stir the chantilly in the anglais crème, add brandy and mix.

– Pour half of the cream into a mold, place the pear slices, pour the rest of the cream and cover with the cake. Cool. Put the cake on a serving dish genoise down. Decorate with the nuts, fruits, berries and coat with the jelly.