I always like easy and no fuss recipes and Tiramisu is one of them. Coffee lovers will fall in love with this rich and sinful dessert. For a friend's birthday, I've made the Tiramisu into a Charlotte cake. Pretty, isn't it?
This cake is not suitable for children as it contains coffee and some liquor. I've added some Irish Bailey's to the coffee mixture to brush onto the chocolate sponge cake base. Alternatively, you can add Kahlua for a even richer coffee aroma. I've used the Tiramisu recipe that I've tried here.
Instead of using the ladyfingers as the base, I've used them to make a Charlotte cake by decorating them around the cake.
Tiramisu Charlotte Cake
makes a 8" round cake
For the 8" round Cake Base
For the cake base, please refer to the recipe here.
For the Coffee Mixture
Ingredients:
1/3 cup cold strong coffee or espresso
1/3 cup irish bailey's
Method:
1. Combine the cold, strong coffee (use 2 tablespoons instant espresso powder to 1/3 cup of cold water) and the liquor in a cup. Set aside.
For the Mascarpone Filling
Ingredients:
43g confectioners' sugar
1 1/2 cup dairy whipping cream
1 (8 oz.) container mascarpone cheese (226.8g)
1/2 tbspn vanilla extract
Pinch of salt
Method:
1. In a large bowl, lightly beat the mascarpone to smooth it out.
2. Add in confectioners' sugar, cream, vanilla extract and salt. Beat this mixture with an electric beater until smooth and thickened like fluffy cream.
Assembly
Additional Ingredients:
1 packet ladyfingers
Cocoa powder, or grated chocolate
Method:
1. Cut the 2 cakes horizontally into 2 equal halves.
2. Place one layer of the sponge cake on a cake board.
3. Using a pastry brush, lightly brush half of the coffee/liquor mixture over the sponge cake layer. Cover with half of the mascarpone mixture.
4. Sprinkle liberally with powdered cocoa. Place the other layer of sponge cake on top, and repeat as above. Sprinkle top liberally with the cocoa and/or grated chocolate. (Leave some mascarpone to coat the sides of the cake)
5. Spread the sides of the cake lightly with the balance mascarpone mixture.
6. Place the ladyfingers with flat side against the cake round the sides of the cake.
7. Refrigerate for at least 24 hours. This is important for all the flavours to blend together.
8. Tie a ribbon around the cake for final touch up, and you are ready to rock & roll!
For the Coffee Mixture
Ingredients:
1/3 cup cold strong coffee or espresso
1/3 cup irish bailey's
Method:
1. Combine the cold, strong coffee (use 2 tablespoons instant espresso powder to 1/3 cup of cold water) and the liquor in a cup. Set aside.
For the Mascarpone Filling
Ingredients:
43g confectioners' sugar
1 1/2 cup dairy whipping cream
1 (8 oz.) container mascarpone cheese (226.8g)
1/2 tbspn vanilla extract
Pinch of salt
Method:
1. In a large bowl, lightly beat the mascarpone to smooth it out.
2. Add in confectioners' sugar, cream, vanilla extract and salt. Beat this mixture with an electric beater until smooth and thickened like fluffy cream.
Assembly
Additional Ingredients:
1 packet ladyfingers
Cocoa powder, or grated chocolate
Method:
1. Cut the 2 cakes horizontally into 2 equal halves.
2. Place one layer of the sponge cake on a cake board.
3. Using a pastry brush, lightly brush half of the coffee/liquor mixture over the sponge cake layer. Cover with half of the mascarpone mixture.
4. Sprinkle liberally with powdered cocoa. Place the other layer of sponge cake on top, and repeat as above. Sprinkle top liberally with the cocoa and/or grated chocolate. (Leave some mascarpone to coat the sides of the cake)
5. Spread the sides of the cake lightly with the balance mascarpone mixture.
6. Place the ladyfingers with flat side against the cake round the sides of the cake.
7. Refrigerate for at least 24 hours. This is important for all the flavours to blend together.
8. Tie a ribbon around the cake for final touch up, and you are ready to rock & roll!
Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
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