Tiramisu Charlotte Cake

If you love classic desserts with a twist, you’re in for a treat! This Tiramisu Charlotte Cake from @kitchenbythesea combines the creamy, coffee-kissed flavors of traditional tiramisu with the elegant, show-stopping presentation of a charlotte. Ladyfinger cookies line the outside, creating a beautiful crown that encases layers of luscious mascarpone filling and delicate coffee-soaked cake. It’s the perfect centerpiece for celebrations, dinner parties, or any occasion when you want to indulge in something special. Get ready to impress your guests—and your taste buds—with this irresistible dessert.

Ingredients

6 eggs, separated

6 tablespoons granulated sugar, 50 g

⅛ teaspoon cream of tartar

800 g mascarpone, at room temperature

1 teaspoon vanilla

8 tablespoons DeLallo Espresso Powder

2 cups water

3 tablespoons Kahlua

2 (7-ounce) packages DeLallo Ladyfingers, for both the inside and outside layers

2 tablespoons unsweetened cocoa powder, sifted

Directions

Prepare the mascarpone cream: In a medium bowl, whisk the egg yolks with 4 tablespoons of sugar until pale and thick. Add the mascarpone and vanilla, and stir until smooth.

Whip the egg whites: In a separate bowl, beat the egg whites with the cream of tartar. When soft peaks form, slowly add the remaining 2 tablespoons of sugar and continue beating until stiff, glossy peaks hold.

Fold together: Gently fold the whipped egg whites into the mascarpone mixture in two additions, keeping as much air in the batter as possible. You should end up with a light, creamy filling.

Assemble the charlotte: Place a 10-inch metal ring on your serving plate. Spread a very thin layer of mascarpone on the bottom. Line the sides with ladyfingers, standing them upright like a crown.

Soak the ladyfingers: Mix the espresso powder with the warm water and Kahlua in a shallow dish and stir until dissolved. Quickly dip the ladyfingers — just a second or two so they don’t get soggy.

Assembly: Spread half of the mascarpone mixture over the base, then add a layer of dipped ladyfingers. Top with the remaining mascarpone cream, smoothing the surface.

Chill: Cover the cake and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and the structure firm up.

Finish and serve: Just before serving, dust generously with sifted cocoa powder. If you’d like, tie a ribbon around the outside for a classic Charlotte cake finish.