Genoise with Pear and Meringue ( Venus' Seams)

Preparation

Genoise

Beat the eggs in a mixer until they are frothy

Add the sugar and beat until smooth

Add the grated almonds and mix

Add the flour and melted butter, mixing carefully

Spread the dough on the baking sheet and bake in high heat for 30 minutes or until golden brown

Let it cool

Using a cookie cutter, cut out six slices, arrange them in a refrigerator and soak with liqueur. Reserve

Pear in syrup

Boil the pears with sugar and water

Cook over low heat for 20 minutes or until soft

Let it cool

Remove the core with a small knife

Meringue

Beat the egg whites in a mixer until stiff peaks form, adding confectioner's sugar

Assembly

Fill the pears with sorbet

Place one on top of each genoise slice and cover with meringue

Bake in high heat for two minutes or until golden brown

Serve immediately.