Tiramisu is timeless: creamy mascarpone, coffee-soaked ladyfingers, and a perfect balance of bitter cocoa and sweet cream. Transforming these flavors into a charlotte cake gives the classic dessert a celebratory feel — ideal for birthdays, dinner parties, or any special occasion.
This Tiramisu Charlotte Cake preserves the essential elements of traditional tiramisu — espresso-dipped ladyfingers, silky mascarpone cream, and a dusting of unsweetened cocoa — but arranges them in a tall ring mold with ladyfingers standing around the outside. The result is elegant, impressive, and surprisingly simple to assemble.
Why We Love This Recipe
- Beautiful presentation – the ring of upright ladyfingers instantly makes the dessert look bakery-worthy.
Classic tiramisu flavors – coffee, cocoa, and mascarpone deliver all the familiar, beloved tastes. - Make-ahead friendly – the cake improves after chilling overnight as the flavors meld.
- No-bake and straightforward – no oven needed; just whip, fold, dip, and assemble.
A Note on Ladyfingers
Ladyfingers are essential to tiramisu and particularly well-suited to a charlotte cake because they form a tall crown around the filling. Choose the crisp, dry savoiardi-style ladyfingers rather than the softer sponge varieties. The dry type holds its shape better after a quick dip in espresso, which is important when lining the mold.
Ingredient Notes
- Eggs – Separate carefully. Yolks add richness to the mascarpone base; whites, when whipped, give the filling a light, airy texture.
- Mascarpone – Use at room temperature for a smooth, lump-free cream.
- Ladyfingers – You’ll need enough to form the outer ring and to layer inside the cake.
- Coffee & Kahlúa – Strong espresso gives the bold coffee flavor. Omit the liqueur for a non-alcoholic version.
- Cocoa powder – Unsweetened and sifted for the final dusting that completes the tiramisu profile.
Assembly Tips
- A 10-inch metal ring helps the cake hold its shape while chilling. Trim ladyfingers if needed so they stand evenly around the outside.
- Chill at least 6 hours, ideally overnight, so the cream firms and the flavors meld.
Tiramisu Charlotte Cake
Ingredients
- 6 eggs separated
- 6 tablespoons granulated sugar 50 g
- ⅛ teaspoon cream of tartar
- 800 g mascarpone at room temperature
- 1 teaspoon vanilla
- 2 cups strong black coffee or espresso cooled
- 3 tablespoons Kahlua
- About 14 ounces of Delallo ladyfingers for both the outside and inside layers
- 2 tablespoons unsweetened cocoa powder sifted
Instructions
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Make the mascarpone cream: In a medium bowl, whisk the egg yolks with 4 tablespoons of the sugar until the mixture is pale and thick. Stir in the mascarpone and vanilla until smooth.
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Whip the egg whites: In a clean bowl, beat the egg whites with the cream of tartar. When soft peaks form, add the remaining 2 tablespoons of sugar slowly and continue beating until the whites hold stiff, glossy peaks.
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Fold to combine: Gently fold the whipped egg whites into the mascarpone mixture in two additions, keeping as much air as possible. The filling should be light and creamy.
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Assemble the charlotte: Place a 10-inch metal ring on your serving plate and spread a very thin layer of mascarpone on the bottom to anchor the base. Stand ladyfingers upright around the ring to form the outer wall.
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Soak the ladyfingers: Combine the cooled coffee and Kahlúa in a shallow dish. Quickly dip each ladyfinger for a second or two — just enough to absorb flavor without becoming soggy.
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Layer and finish: Spread half of the mascarpone filling across the base, add a layer of dipped ladyfingers, then top with the remaining cream and smooth the surface.
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Chill: Cover and refrigerate for at least 6 hours, preferably overnight, to let the cake set and the flavors deepen.
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Serve: Just before serving, dust generously with sifted cocoa powder. For a decorative touch, tie a ribbon around the outside of the cake ring.
