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.
Tiramisu Charlotte (No Raw Eggs)
2 packs Italian ladyingers/Savoiardi
Dark chocolate shavings or unsweetened cocoa powder, for dusting
Modeling chocolate, for decoration
1 Tbsp instant espresso powder
1/2 Tbsp sugar
1 Tbsp Kahlúa
120 ml hot water
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
糖 1/2 湯匙
Mascarpone芝士(放軟) 200克 (自家製mascarpone芝士做法可到這裡)
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.
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.
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).
Makes an 8-inch round cake
Recipe adapted from 食譜修改自 Happy Home Baking
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