1 pack of
ladyfingers
2 tablespoons of
rum
250g
QuimiQ
500g
Mascarpone
3 tablespoons of
icing sugar
1 tablespoon of
crystal sugar
3
ripe pears
1 pack of
pie jelly
1 coffeespoon
of lemon juice
3 tablespoons of
gelling sugar 2:1
125ml
water
prepared, square-formed biscuit base