Pear Pudding Parfaits
For the pudding: Bring the milk, vanilla sugar and 1 tablespoon sugar to a boil. Peel the pears, cut in half, core and chop the pulp. Toss with the lemon juice. Set 1/2 aside.
Whisk the cornstarch with 1-2 tablespoons cold water until smooth. Stir into the hot milk, add the pears and simmer for about 10 minutes, stirring until creamy. Purée, distribute between serving glasses and chill for at least 1 hour.
Rinse the raspberries and pat dry. Toss with the remaining sugar and bring to a boil. Mash with a wooden spoon, mix with the reserved pears and chill.
Break the ladyfingers into small pieces and cut the nougat into 1 cm (approximately 1/3 inch) cubes.
Sprinkle the ladyfingers over the puddings then top with the nougat and raspberry-pear sauce.