Tiramisu Charlotte (No Raw Eggs) Tiramisu夏洛特蛋糕 (不含生蛋)

This is a tiramisu cake made without raw eggs! No need to worry about eating raw eggs and getting sick anymore! Tiramisu is usually made with Marsala wine. I replace it with Kahlúa, a coffee-flavored liqueur which is easier to find. To prevent the filling from oozing out of the cake during slicing, I have included a tiny little bit of gelatin to make the filling firmer. Simply skip this step if you plan to make this dessert in a container. If you have an 8-inch springform pan  (which I don’t), you may line the inside of the pan with ladyfingers first before layering with dipped ladyfingers and filling.  Unmold cake after filling has set.  This is the proper way of preparing a Charlotte.

這是沒有生蛋成份的Tiramisu,擔心吃生雞蛋後會生病的可以放心吃了! Tiramisu一般用Marsala酒,EC以較普遍的咖啡酒(Kahlúa)代替。若夾餡太軟身很容易在切蛋糕時弄得一團糟,因此EC在食譜內加入少量魚膠溶液(不用多,否則會太硬),若只打算裝在容器內食用可以省略此步驟。EC的做法是脱模後才用手指餅圍邊,家中有八吋彈弓甩底模的(EC沒有哦~)可以先將手指餅排在圈內才做蛋糕,雪實後脱模,因為這才是正宗的夏洛特蛋糕製法。


Tiramisu Charlotte (No Raw Eggs)
Tiramisu夏洛特蛋糕 (不含生蛋)

Makes an 8-inch round cake


2 packs Italian ladyingers/Savoiardi
Dark chocolate shavings or unsweetened cocoa powder, for dusting
Modeling chocolate, for decoration

Espresso Syrup
1 Tbsp instant espresso powder
1/2 Tbsp sugar
1 Tbsp Kahlúa
120 ml hot water

Mascarpone Mixture
200 g mascarpone, softened (see how to make your own mascarpone here)
1 tsp vanilla bean paste or pure vanilla extract
25 g sugar
1-1.5 Tbsp Kahlúa
3 Tbsp espresso syrup
200 g whipping cream
1 tsp powdered gelatin
1 Tbsp water


刨碎黑朱古力或無糖可可粉 (洒面用)
塑形朱古力 (裝飾用)

即溶特濃咖啡粉 1湯匙
糖 1/2 湯匙
咖啡酒 1湯匙
熱水 120毫升

Mascarpone芝士(放軟) 200克 (自家製mascarpone芝士做法可到這裡)
雲尼拿漿或純雲尼拿香油 1茶匙
糖 25克
咖啡酒 1至1.5湯匙
咖啡酒糖液 3湯匙
淡忌廉 200克
魚膠粉 1茶匙
水 1湯匙

Directions 做法

For espresso syrup 咖啡酒糖液

Combine espresso powder, sugar and hot water in a small bowl. Stir in Kahlúa when coffee is cooled. Set aside.

For mascarpone mixture 夾餡

Chill mixing bowl and the mixer attachment in the freezer for 5 to 10 minutes before you start. Bloom the gelatin by sprinkling it over the water and set aside for 5 minutes. Warm mixture until gelatin is dissolved.

In a large bowl, stir remaining ingredients except whipping cream together until smooth. In the chilled mixing bowl and with an electric mixer, whisk whipping cream until firm peaks form. Fold into the mascarpone mixture in two batches. Stir in the gelatin mixture.
大碗內放入餘下材料(淡忌廉除外)攪滑 ,將淡忌廉放入己雪凍的鋼盆內用電動打蛋器打至企身,分兩次拌入芝士混合物,拌入魚膠溶液。

Assembling 組合
Wrap the bottom of a 7-inch mousse ring with plastic wrap.

One at a time, quickly dip, do NOT soak, ladyfingers into the espresso syrup. Line the base of the mousse ring with dipped ladyfingers. Pour in half of the filling. Dust with cocoa powder or dark chocolate shavings Repeat with another layer of dipped ladyfingers (I used a chiffon cake layer in the picture) and remaining mascarpone mixture Smooth top with an offset spatula. Cover and refrigerate for at least 4 hours, preferably overnight to let the flavor develop.
手指餅逐一輕沾(不是浸)咖啡酒糖液排在慕士圈底部,倒入一半夾餡,洒上一層無糖可可粉或黑朱古力碎,排上第二層沾了咖啡酒糖液的手指餅(相片中EC用一片雪芳蛋糕), 倒入餘下夾餡後抹平,包好放入雪櫃雪藏至少四小時讓蛋糕入味,最好雪過夜。

For decoration 裝飾

Unmold the cake and dust top with cocoa powder or chocolate shavings. Trim ladyfingers to appropriate size then adhere them around the cake. Wrap a ribbon around the base of the cake to cover up the the cut up ladyfingers. Decorate with chocolate roses (see how to make easy ribbon roses here).


Recipe adapted from 食譜修改自 Happy Home Baking

If you want to republish this recipe, please link back to this post.

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