Name: Charlotte tiramisu
Yield: 12 servings

Directions

Prep. time

1h 10m

Lady finger sponge
- 120 g egg whites (4)
- 120 g white sugar
- 120 g weak or pastry flour
- 80 g egg yolks (5)
- 2 g baking powder
- Start by preparing a meringue. Using a whisk, beat the egg whites with a few drops of lemon juice and gradually add the sugar until the meringue forms firm peaks.
- Then add the egg yolks and beat just until they are integrated into the meringue.
- Next, sieve the flour and add it to the previous mixture in two batches, together with the baking powder. We do this with a rubber spatula in enveloping movements, trying to make sure that our meringue loses as little air as possible.
- Transfer the mixture into a piping bag with a 2 cm diameter nozzle.
- On a sheet of baking paper we draw with a pencil two equal rectangles of 8cm x 40cm. On a second sheet of paper we draw two circles of 22cm diameter.
- Now, pipe out strips of dough at a 45° angle over the rectangles, leaving a 2cm gap between them. On the second sheet, spiral the dough into the two circumferences.
- Sprinkle generously with icing sugar and bake each sheet separately with heat from top to bottom at 180°C for 18 minutes.
- This step can be done the day before. We shouldn't worry about our sponge cakes drying out, as we will soak them in the coffee syrup and Amaretto later on.
Mascarpone filling
- 500 g mascarpone cheese
- 200 g heavy cream (35%)
- 200 g white sugar
- 80 g egg yolks (5)
- 70 g water
- 6 g gelatine
- In a bowl, mix the cream and mascarpone and whip until soft peaks are formed, the texture should not be too firm.
- In the mixer bowl, beat the egg yolks at medium speed.
- Meanwhile, in a saucepan, cook the water and sugar to 120º C.
- As soon as this temperature is reached, remove from the heat and add our syrup to the egg yolks in a trickle, whisking the mixture continuously. Then beat at high speed until the mixture is light and well whipped.
- Melt the gelatine in the microwave with a tablespoon of water and add it to the previous mixture.
- Add the egg yolk mixture to the mascarpone mixture and mix well. Set aside until ready to use.
Amaretto coffee syrup
- 400 g intense espresso coffee
- 200 g Amaretto or rum or coffee liqueur
- 5 g vanilla
- Heat the coffee, Amaretto liqueur and halved vanilla pod in a saucepan over medium heat.
- Cook for a couple of minutes to allow the vanilla to infuse the syrup and turn off the heat. Set aside.
Assembly
- 100 g dark chocolate (70%)
- 30 g cocoa powder
- 10 g sunflower oil
- In a bowl, melt the dark chocolate and add the sunflower oil.
- Paint one side of one of the two discs of sponge cake and place it in a round mould 22 cm in diameter.
- Then generously soak the other side with the coffee syrup and Amaretto and add a 2cm thick layer of mascarpone on top.
- Then place the other disc of sponge cake on top and soak it in syrup.
- Add a thin layer of mascarpone and transfer the rest to a piping bag with a smooth 2 cm diameter nozzle. Pipe buttons over the entire surface and place in the fridge for at least 2 hours.
- Make a straight cut in one side of the two rows of sponge cakes and soak them in the Amaretto-coffee syrup. If it is easier, we can separate each of the sponge cakes individually. Optionally, we can spread the top with some of the melted dark chocolate that we used for the base of the cake.
- When the cake has become firmer, remove it from the fridge and unmould it. Then place the soaked sponge cakes around the cake, using a little mascarpone cream to fix them.
- Finally, sprinkle the top of the cake generously with cocoa powder.
- Store in the refrigerator and leave at room temperature for 20 minutes before serving.

Lady finger sponge

120 g egg whites (4)
120 g white sugar
120 g weak or pastry flour
80 g egg yolks (5)
2 g baking powder

Mascarpone filling

500 g mascarpone cheese
200 g heavy cream (35%)
200 g white sugar
80 g egg yolks (5)
70 g water
6 g gelatine

Amaretto coffee syrup

400 g intense espresso coffee
200 g Amaretto or rum or coffee liqueur
5 g vanilla

Assembly

100 g dark chocolate (70%)
30 g cocoa powder
10 g sunflower oil

Charlotte tiramisu

Lady finger sponge

Mascarpone filling

Amaretto coffee syrup

Assembly

Lady finger sponge

120 g egg whites (4)
120 g white sugar
120 g weak or pastry flour
80 g egg yolks (5)
2 g baking powder

Mascarpone filling

500 g mascarpone cheese
200 g heavy cream (35%)
200 g white sugar
80 g egg yolks (5)
70 g water
6 g gelatine

Amaretto coffee syrup

400 g intense espresso coffee
200 g Amaretto or rum or coffee liqueur
5 g vanilla

Assembly

100 g dark chocolate (70%)
30 g cocoa powder
10 g sunflower oil

Sacher torte

Traditional Tiramisu

Lemon Blueberry Charlotte

Cocoa

Chocolate glaze

Lady-finger sponge

Charlotte tiramisu

Lady finger sponge

Mascarpone filling

Amaretto coffee syrup

Assembly

Lady finger sponge 120 g egg whites (4) 120 g white sugar 120 g weak or pastry flour 80 g egg yolks (5) 2 g baking powder

Mascarpone filling 500 g mascarpone cheese 200 g heavy cream (35%) 200 g white sugar 80 g egg yolks (5) 70 g water 6 g gelatine

Amaretto coffee syrup 400 g intense espresso coffee 200 g Amaretto or rum or coffee liqueur 5 g vanilla

Assembly 100 g dark chocolate (70%) 30 g cocoa powder 10 g sunflower oil

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Lady finger sponge

120 g egg whites (4)
120 g white sugar
120 g weak or pastry flour
80 g egg yolks (5)
2 g baking powder

Mascarpone filling

500 g mascarpone cheese
200 g heavy cream (35%)
200 g white sugar
80 g egg yolks (5)
70 g water
6 g gelatine

Amaretto coffee syrup

400 g intense espresso coffee
200 g Amaretto or rum or coffee liqueur
5 g vanilla

Assembly

100 g dark chocolate (70%)
30 g cocoa powder
10 g sunflower oil