A luscious twist on the classic Italian tiramisu, the Tiramisu Charlotte Cake blends layers of espresso-soaked ladyfingers, rich mascarpone cream, and a velvety cocoa finish. Elegantly crowned with a ring of upright ladyfingers, this no-bake dessert offers a show-stopping presentation that is perfect for special occasions. It’s an impressive yet surprisingly easy treat that marries tradition with visual flair.
Why You’ll Love This Recipe
This dessert is more than just beautiful—it’s incredibly delicious and effortless to prepare. The combination of bold espresso, silky mascarpone, and lightly sweetened cream creates a balanced, decadent flavor. With no baking required, it’s ideal for both novice and seasoned home bakers. Its stunning charlotte-style structure makes it an elegant centerpiece for any celebration, from holidays to dinner parties.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 24 ladyfinger biscuits (savoiardi)
- 1 cup brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
directions
- Line the sides of a springform pan with upright ladyfingers to create a charlotte-style crown. Cover the base with a layer of additional ladyfingers.
- In a shallow bowl, combine the cooled espresso and coffee liqueur (if using). Quickly dip ladyfingers and place them tightly over the base.
- Over a double boiler, whisk egg yolks and sugar until thick and pale. Let the mixture cool.
- Whip the heavy cream until stiff peaks form.
- In a separate bowl, beat mascarpone with vanilla until smooth.
- Fold the cooled egg mixture into the mascarpone, then gently fold in the whipped cream.
- Spread half of the mascarpone mixture over the soaked ladyfingers.
- Add another layer of dipped ladyfingers, then top with the remaining cream mixture.
- Smooth the surface, cover, and refrigerate for at least 6 hours or overnight.
- Before serving, dust the top generously with unsweetened cocoa powder.
Servings and timing
Prep Time: 25 minutes
Chill Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 8
Calories per serving: Approximately 310 kcal
Variations
- Alcohol-Free: Skip the coffee liqueur for a kid-friendly version.
- Chocolate-Lovers’ Version: Add a layer of grated dark chocolate between cream layers.
- Berry Twist: Incorporate a thin layer of raspberry or strawberry preserves beneath each cream layer for a fruity variation.
- Nutty Note: Sprinkle finely chopped toasted hazelnuts or almonds between the layers for added texture.
- Flavored Cream: Infuse the mascarpone with orange zest or a dash of cinnamon for a unique flavor profile.
storage/reheating
Store the Tiramisu Charlotte Cake covered in the refrigerator for up to 4 days. As this is a no-bake, cream-based dessert, it is not suitable for freezing or reheating. Always serve chilled and fresh for best texture and flavor.
FAQs
What is a charlotte cake?
A charlotte cake is a dessert made with a lining of ladyfingers or sponge cake filled with mousse, cream, or custard, often set in a mold and served chilled.
Can I make this cake ahead of time?
Yes, in fact it is best when made a day ahead, allowing it to chill and set for at least 6 hours or overnight.
Is it safe to use raw eggs in this recipe?
The egg yolks are gently cooked over a double boiler, which reduces the risk associated with raw eggs. Be sure to use fresh, high-quality eggs.
Can I substitute mascarpone with cream cheese?
You can use cream cheese in a pinch, but the flavor and texture will differ. Mascarpone offers a more authentic and delicate taste.
What size springform pan should I use?
An 8- or 9-inch springform pan works best for this recipe, ensuring the ladyfinger crown stands securely.
Can I freeze this cake?
Freezing is not recommended as the mascarpone and whipped cream mixture may separate upon thawing, altering the texture.
How do I keep the ladyfingers from getting soggy?
Dip them briefly in the espresso mixture—no more than 1-2 seconds per side—to maintain their structure.
What kind of espresso should I use?
Use strong, cooled espresso or a very strong brewed coffee. Instant espresso powder dissolved in water also works well.
Can I add chocolate to the cream?
Yes, folding in melted and cooled dark chocolate or cocoa powder can create a chocolate-mascarpone variation.
How do I ensure the cake slices cleanly?
Chill the cake thoroughly before slicing, and use a sharp knife dipped in hot water for clean cuts.
Conclusion
The Tiramisu Charlotte Cake is a sophisticated dessert that delivers both style and substance. Its elegant presentation and layered richness make it ideal for entertaining, while its no-bake simplicity ensures it’s achievable for any home baker. Whether you’re hosting a dinner party or marking a special occasion, this delightful fusion of tiramisu and charlotte cake is bound to impress.
PrintTiramisu Charlotte Cake
A luscious twist on the classic Italian tiramisu, this charlotte cake features espresso-soaked ladyfingers, mascarpone cream, and a cocoa dusting, encased in a stunning ladyfinger crown.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 24 ladyfinger biscuits (savoiardi)
- 1 cup brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
Instructions
- Line the sides of a springform pan with upright ladyfingers to form a crown. Place additional ladyfingers on the bottom to cover the base.
- Combine espresso and coffee liqueur (if using) in a shallow bowl. Dip each ladyfinger briefly, then layer them tightly over the base.
- In a mixing bowl, whisk egg yolks and sugar over a double boiler until thick and pale. Let cool.
- Whip heavy cream until stiff peaks form. In a separate bowl, mix mascarpone and vanilla until smooth.
- Fold the egg mixture into the mascarpone, then gently fold in the whipped cream.
- Layer half the mascarpone cream over the first layer of soaked ladyfingers.
- Add a second layer of dipped ladyfingers, followed by the remaining cream.
- Smooth the top, cover, and refrigerate for at least 6 hours or overnight.
- Just before serving, dust generously with unsweetened cocoa powder.
Notes
- Ensure the ladyfingers are dipped briefly to avoid sogginess.
- Chilling overnight improves the texture and flavor.
- Use pasteurized eggs if concerned about raw yolks.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg