Cake Charlotte Tiramisu, delicious and no-bake, a reinterpretation of the eggless tiramisu in a charlotte cake version. Although an eggless tiramisu is not a tiramisu! True, but this delightful variant arises from the union of two delicious desserts from Italian and French pastry, namely Tiramisu and Charlotte cake, and it won’t disappoint us with its flavor, even if it doesn’t contain eggs. Coming soon on my blog how to pasteurize eggs for preparations that require the use of raw eggs like mayonnaise or tiramisu. There are gluten-free ladyfingers available in the market, ideal for making a delicious and quick gluten-free dessert, on my blog.giallozafferano.it/vaipinacucina, I have dedicated a section of my menu to gluten-free recipes, like the gluten-free tart, the gluten-free pumpkin cake or the muffins.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 474.72 (Kcal)
- Carbohydrates 44.70 (g) of which sugars 26.16 (g)
- Proteins 10.90 (g)
- Fat 28.54 (g) of which saturated 9.97 (g)of which unsaturated 4.93 (g)
- Fibers 5.42 (g)
- Sodium 59.13 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the Charlotte cake
- 8.8 oz ladyfingers
- 7 Coffee (cups)
- 2 cups cups whole milk
- 4 egg yolks
- 1/3 cup cups flour
- 3/4 cup cups sugar
- 8.8 oz mascarpone
- 1 cup cups heavy cream
- 0.35 oz gelatine sheets
- 1 glass coffee
- 12 ladyfingers
- 1 tbsp unsweetened cocoa powder
Tools
- Pastry ring adjustable
- Whisk
- Stand Mixer
- Spatula
- Coffee machine
For the preparation of the pastry cream click on the blue link above PASTRY CREAM and follow the recipe procedure.
Meanwhile, in the stand mixer, whip the fresh heavy cream (you can also use the electric whisk), add the pastry cream and the mascarpone and refrigerate. Soften the gelatine sheets in water and when ready, squeeze them and add them to the warm glass of coffee to dissolve, add to the cream in the stand mixer, mix well and put back in the fridge.
Place the adjustable pastry ring on a serving plate, dip the ladyfingers in coffee and place them at the bottom to form the base of the Tiramisu Charlotte cake
Pour the cream over the ladyfingers base, level well with a spoon and at this point let the dessert rest in the refrigerator for at least three or four hours.
After the necessary time for the cream to set well
Remove the pastry ring from the dessert and prepare the ladyfingers cut in half for decoration
Dust generously with unsweetened cocoa and decorate the cake sides with halved ladyfingers
Your Tiramisu Charlotte Cake is ready!
Refrigerate
When preparing desserts that require the use of fresh cream or pastry cream or mascarpone, always refrigerate between steps to avoid temperature fluctuations that could compromise the dessert.
