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Tiramisu Charlotte Cake

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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.

Ingredients

Units Scale
  • 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

  1. Line the sides of a springform pan with upright ladyfingers to form a crown. Place additional ladyfingers on the bottom to cover the base.
  2. Combine espresso and coffee liqueur (if using) in a shallow bowl. Dip each ladyfinger briefly, then layer them tightly over the base.
  3. In a mixing bowl, whisk egg yolks and sugar over a double boiler until thick and pale. Let cool.
  4. Whip heavy cream until stiff peaks form. In a separate bowl, mix mascarpone and vanilla until smooth.
  5. Fold the egg mixture into the mascarpone, then gently fold in the whipped cream.
  6. Layer half the mascarpone cream over the first layer of soaked ladyfingers.
  7. Add a second layer of dipped ladyfingers, followed by the remaining cream.
  8. Smooth the top, cover, and refrigerate for at least 6 hours or overnight.
  9. 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

Find it online: https://yumfoodusa.com/tiramisu-charlotte-cake/