Baby Tiramisu Charlotte Recipe

August 16, 2014

Tiramisu Charlotte

Tiramisu Charlotte

If you're ever looking to give a dessert as a present, here's the perfect recipe for you. This Baby Tiramisu Charlotte is cute, petite, and is dressed with a bow to make a sweet (literally) gift for that special someone. 

Serving size: 4-5 portions
Active time: 30 min
Resting time in the fridge: 3-4 hours

250g of Mascarpone Cheese
15 packets of Savoiardi lady fingers
2 Eggs (Egg yolks and egg whites separated)
2 Tablespoons of sugar
2 Cups of Black coffee
4 Tablespoons of Marsala/any fruit liquor
Some Cocoa powder for dusting

4-5 round containers (jam/peanut butter containers would be great!)
Electric mixer

Tiramisu Charlotte

1. In a medium bowl, beat egg whites with electric mixture till stiff peaks form but not dry; set aside. In another medium bowl, Beat the egg yolks with sugar until creamy, about 1 minute. If not beaten well, then the filling will have an egg-y taste. Then add mascarpone cheese and mix until there are no more lumps.
2. Gently fold the egg whites into the mascarpone mixture with a spatula.
3. Cut the Savoiardi lady fingers in half and dip in espresso. *Note: Dip for 1 second ONLY. Do not dip them for too long as they would turn into mush (and yes, you'd be watching helplessly as they disintegrate before your eyes and sink into the abyss of coffee).
4. Line the container with the Savoiardi lady fingers (so that they form something like a fence).
5. Scoop a generous portion of the mascarpone mixture into the container. Knock the base against a table to even it out. Sift a layer of cocoa powder
6. Repeat steps 3 and 4
7. Refrigerate for 3-4 hours. For best results, leave it over-night. Top with sliced strawberries and blueberries before serving. Delicately tie a bow around the tiramisu.

Tiramisu Charlotte


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