This Tiramisu Charlotte Cake is a sophisticated twist on the classic Italian dessert. It combines the rich flavors of mascarpone cream with the aromatic punch of espresso-soaked ladyfingers, all encased in a stunning charlotte-style arrangement. This dessert is not only a feast for the palate but also a visual treat.
Why You’ll Love This Recipe:
This cake is perfect for those who love the creamy, coffee-infused taste of traditional tiramisu but are looking for something a little more elaborate and visually appealing. The method of layering the soaked ladyfingers and smooth mascarpone cream creates a texture that is both luxurious and satisfying.
Perfect Occasion:
The Tiramisu Charlotte Cake is ideal for special occasions such as anniversaries, birthdays, or any festive gathering where you want to impress your guests. It’s also perfect for holiday celebrations where a show-stopping dessert is required.
Decoration Tips:
For an extra touch of elegance, consider garnishing the top with chocolate curls or a few coffee beans in addition to the sifted cocoa powder. These additions not only enhance the flavor but also contribute to the cake’s sophisticated look.
Ingredients:
- 4 egg yolks
- 100 g caster sugar
- 250 g mascarpone cheese
- 200 ml cold heavy cream
- ½ tsp vanilla extract
- Approximately 45 ladyfingers (400 grams)
- 400 ml strong coffee or espresso
- 2 tbsp rum (optional)
- Unsweetened cocoa powder for dusting
Instructions:
- Making the Mascarpone Cream:
- In a heatproof bowl, whisk together the egg yolks and sugar.
- Place the bowl over a pot of simmering water, ensuring the water does not touch the bottom of the bowl. Continue whisking until the mixture is light and smooth.
- Remove from heat and whisk in the mascarpone cheese until fully incorporated.
- In a separate bowl, beat the cold heavy cream and vanilla extract until soft peaks form. Gently fold in the egg yolk mixture.
- Assembly:
- Separate the bottom from the sides of a springform cake pan. Set the side piece on your serving dish.
- Trim the ladyfingers to fit the height of the pan and arrange them around the sides.
- Mix the coffee and rum together. Dip the ladyfingers in this mixture and place them at the bottom of the pan to form a solid layer.
- Pour a quarter of the mascarpone cream over the ladyfingers and spread evenly. Repeat the layering process until all the cream is used, aiming for about four layers.
- Chill the assembled cake in the refrigerator for at least 5 hours, or overnight.
- Final Touches:
- Before serving, gently remove the sides of the cake pan. Sift a layer of cocoa powder evenly on top of the cake.
Enjoy this magnificent Tiramisu Charlotte Cake, where each slice offers a delightful blend of textures and deep coffee flavors, wrapped in an elegant presentation!
