Tiramisu’ Charlotte
How to make a Tiramisu’ Charlotte
Prepare the coffee dipping and the zabaglione filling as indicated in the recipe for Anna Maria’s Classic Tiramisu’ Cake

Assembling the Charlotte Tiramisu’

Disassemble the springform pan and place a piece of plastic wrap on the base disk. Fold the edges  of the plastic sheet to the center. Position the pan side wall of the pan and lock it, leaving the plastic inside the pan. Fold the plastic wrap around the walls of the pan so they are completely covered.

Trim the ladyfinger cookies to the length necessary to just  cover the sides of the pan. Place the cookies all around the walls of the pan.

Dip the cookies in the coffee and form a layer in the bottom of the pan. Brush the cookies around the walls with the coffee.

Cover the cookies with a layer of mascarpone cream. Make one more layer of cookies dipped in coffee. Cover the cookies with a final  layer of mascarpone cream.

Decorate the surface of the cake with more  dipped ladyfingers. Refrigerate for 3 - 4 hours.

Before serving, sprinkle with cocoa powder until is fully covered. The decoration can be finished with berries, or chocolate shavings, or more cookies dipped in chocolate.

for the coffee dip

* 1 -1/2 cups (360 cc) espresso coffee

* 2 teaspoons sugar


for the zabaglione filling

* 4 egg yolks

* 1/2 cup (100 g) sugar

* 1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira)

* 1 lb (450 g) mascarpone cheese at room temperature

* 1-1/2 cup (360 cc) heavy whipping cream


for the base

* 10 oz (285 g) savoiardi (ladyfinger cookies) (approximately  40)

* 40 more lady fingers (approximately) for the side and top decoration.

* 2 tablespoons bitter cocoa powder


Equipment: 9” springform pan, plastic wrap.