Whenever I have my tiramisu dessert, my younger son would keep begging for his share. Although my tiramisu is eggless, how could I feed him with something that is alcoholic and contains coffee? Feeling guilty, I turned this Italian dessert (with reference to my eggless tiramisu) into a kid-friendly dessert that my kids and my family could enjoy. This new recipe contains no raw eggs, coffee, and liquor. So strictly speaking it shouldn’t be called a tiramisu anymore… but who cares? Like the traditional tiramisu, it can be prepared in a tub or as a charlotte (just add some gelatin mixture to make the filling firmer). The Ovaltine used in the recipe can be replaced with Milo or Horlicks as well.
Ovaltine Charlotte (A “Tiramisu” without Raw Eggs, Coffee & Liquor)
阿華田夏洛特蛋糕(三無 “Tiramisu” –無生蛋、咖啡和酒)
Makes an 8-inch cake
2 packs Italian ladyfingers/Savoiardi
Dark chocolate shavings
Unsweetened cocoa powder
Modeling chocolate, for decoration
Dark and white chocolate, for decoration
4 Tbsp Ovaltine powder
1 Tbsp unsweetened cocoa powder
1/2 Tbsp, or to taste condensed milk or sugar
170 ml hot water
200 g mascarpone (see how to make your own mascarpone here)
1 tsp vanilla bean paste or extract
20 g sugar
1 Tbsp Ovaltine powder
3 Tbsp chocolate-ovaltine
200 g whipping cream
2/3 tsp powdered gelatin
1 Tbsp water
Mascarpone芝士 200克 (自家製mascarpone芝士做法可到這裡)
Combine everything and mix well in a small bowl. Let cool and set aside.
Mascarpone mixture 芝士餡
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.
Transfer remaining chocolate-ovaltine into a shallow dish. One at a time, quickly dip, do NOT soak, ladyfingers into the mixture. Line the base of the mousse ring with dipped ladyfingers. Pour in half of the filling. Dust with cocoa powder. Repeat with another layer of dipped ladyfingers 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 and 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 cut up ladyfingers. Decorate with chocolate roses (see how to make easy ribbon roses here) and chocolate alphabet blocks.
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.
有八吋活底彈弓模(springform pan)可先用手指餅在模內圍邊才放沾濕手指餅及夾餡，雪實後才脱模，這才是正宗的charlotte製法, EC沒有此模所以將次序倒轉。
No gelatin is required if prepared in a tub. For this medium Glasslock container with a 1.1L capacity, I used 3/4 of the above recipe.
這是放在盒內的，沒加魚膠粉，用1.1L Glasslock 盒的話大約用食譜的四分三份量。
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