Place the white wine, the pear juice, the sugar, the cardamom, the ginger and the cinnamon in a pot. Let boil for 5 minutes until the sugar has dissolved.
Peel the pears and add them to the pot. Let boil for 35 minutes until the pears are soft but still maintain their shape.
Transfer the pears together with the liquid to a bowl and let cool. Cover the bowl and refrigerate for 3 hours.
Remove the pears from the syrup and set aside. Place the syrup of the pears in a pot and let reduce for 10 minutes.
Pass the syrup through a sieve and remove the cinnamon stick, divide the syrup into two equal parts and reserve.
For the mousse: Chop the white chocolate finely and mix it with the pear liqueur and water.
Place the bowl in a bain-marie and mix until it has a smooth consistency and the chocolate has melted completely.
Add vanilla essence and mix.
Let the mixture cool and add the mascarpone cheese. Beat until everything is well incorporated. Add the chantilly cream and mix in an enveloping way.
Cut the pears into thick slices.
Place the soletas in the bottom of the plate to serve. Spread a little of the pear syrup and place 1/3 of the white chocolate mousse on top.
Arrange the pear slices on top and repeat this process twice more.
Spread chantilly cream on top. Use a peeler and peel the corners of the chocolate tablet to remove strips of white chocolate and spread them on top.
Add a little glass sugar on top to finish decorating.
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