Our tip: to provide a contrast of textures, sprinkle flaked almonds between each layer of mousse and pears.

1. Begin by rolling the paper into a tube of the desired diameter for your charlottes (about 8 cm / 3 1/4"); fasten with tape, then place a ring in the center of each of 4 dessert plates.
2. Cut 6 slices of pound cake and halve them lengthwise.
3. Arrange the pound cake pieces vertically around the paper tube, then tie them in place with a meter of ribbon. Make a nice knot or bow.
4. Gently remove the tube so that the circle of pound cake keeps its shape, then fill the center with mousse, alternating with thin pear slices.
5. Decorate each charlotte with bits of praline and a candied chestnut, for example.

Chestnut mousse

1. Beat the egg whites to stiff peaks.
2. Place the chestnut cream in a bowl and gently fold in the egg whites so as not to deflate them.