Tiramisu Charlotte Cake

Tiramisu Charlotte Cake

Introduction:
This Tiramisu Charlotte Cake is an elegant twist on the classic Italian dessert. It combines the creamy layers of mascarpone filling with soft, coffee-soaked ladyfingers, beautifully arranged to create a stunning charlotte-style presentation. Light, rich, and full of irresistible flavor, this dessert is a showstopper for any celebration or dinner party. The delicate balance between espresso, cocoa, and mascarpone cream makes every bite a moment of pure indulgence.

Body:
Unlike the traditional tiramisu, this version is built in a charlotte mold or a round pan, giving it an impressive shape with a ladyfinger border and fluffy layers inside. The outer layer of ladyfingers, lightly dipped in coffee, creates a soft yet structured wall that holds the creamy filling perfectly. Each layer inside alternates between coffee-soaked biscuits and velvety mascarpone cream. Once assembled, the cake is dusted with cocoa powder and chilled until set, allowing the flavors to blend beautifully.

The result is a dessert that’s both creamy and airy, with a melt-in-your-mouth texture and the gentle bitterness of cocoa contrasting perfectly with the sweet cream. It’s ideal for special occasions, yet surprisingly easy to prepare with no baking required.

Ingredients:

• 30–35 ladyfinger biscuits (savoiardi)

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• 1 ½ cups strong coffee (cooled)

• 2 tablespoons coffee liqueur (optional)

• 4 egg yolks

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

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• 1 cup mascarpone cheese

• 1 ½ cups heavy cream (whipped until stiff peaks)

• Unsweetened cocoa powder for dusting

• Grated coconut (optional, for coating the sides)

• Mint leaves for garnish

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Directions:

1. Prepare the coffee mixture: In a shallow bowl, combine cooled coffee with coffee liqueur. Set aside.

2. Make the cream filling: In a heatproof bowl, whisk egg yolks and sugar together over a pot of simmering water until thick and pale. Remove from heat, then add vanilla and mascarpone cheese. Beat until smooth. Gently fold in the whipped cream until fully combined.

3. Assemble the cake: Line the sides of a springform pan with ladyfingers (trim the bottoms if needed so they stand evenly). Dip each biscuit lightly in the coffee mixture before placing them.

4. Add a layer of soaked ladyfingers at the bottom of the pan, followed by a thick layer of cream. Repeat the process until all ingredients are used, finishing with cream on top.

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5. Smooth the surface with a spatula, dust generously with cocoa powder, and sprinkle grated coconut around the edges if desired.

6. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to set.

7. Before serving, carefully remove the pan ring and garnish with a sprig of fresh mint.

Conclusion:
This Tiramisu Charlotte Cake is more than just a dessert — it’s an experience of texture and taste. The smooth mascarpone filling, the softness of coffee-soaked ladyfingers, and the light dusting of cocoa come together to create a dessert that feels both refined and comforting. Perfect for coffee lovers and anyone who appreciates classic European elegance, this cake is guaranteed to impress your guests and leave them asking for seconds.