Delicious eggless tiramisu charlotte

Ingredients

• 300 g ladyfingers
• 30 cl cold cream (30% fat)
• 200 g mascarpone
• 65 g icing sugar
• 1 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 25 cl coffee

For decoration:

• 10 cl cold cream (30% fat)
• 50 g mascarpone
• 15 g icing sugar

Materials

• 7-inch springform pan
• Electric mixer

Preparation

• Line the springform pan. Quickly dip the ladyfingers in the coffee, smooth side down.
• Arrange the ladyfingers around the pan (smooth side facing inward). Dip the remaining ladyfingers fully in the coffee and use them to line the bottom of the pan.
  
• In a bowl, combine the cold whipping cream, mascarpone, vanilla, and icing sugar. Whip quickly until the whisk leaves trails and the mixture is thick.
• Cover the lady fingers with cream. Sprinkle cocoa powder on top. Fully dip the lady fingers in coffee, then place them on top.
  
• Repeat Step 4 one or two times depending on the thickness of your layers.
• Finish with a layer of dipped ladyfingers, flat side up. Cover with plastic wrap and refrigerate for at least 4 hours.
  
• Whip the cold cream, mascarpone, and icing sugar. Once the cream is firm, transfer it to a piping bag. Pipe cream balls on top of the charlotte and sprinkle with cocoa. Your charlotte is ready!

Observations

You can whip all the cream at once and use it for both the inside and outside of the charlotte. Otherwise, decorate your charlotte as you wish :-)

Which cream should you use?
Use full-fat liquid cream. Don’t try to substitute light cream for the 30% cream, or your mousse won’t whip up properly. You can also use crème fleurette or full-fat heavy cream.

Cookware

Attributes

Questions

Photos of members who cooked this recipe