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Tiramisu’ Charlotte
 How to make a Tiramisu’ Charlotte
Prepare the coffee dipping and the zabaglione filling as indicated in the recipe for Anna Maria’s Classic Tiramisu’ Cake.
Assembling the Charlotte Tiramisu’
Disassemble the springform pan and place a piece of plastic wrap on the base disk.

Desserts >> Tiramisu Charlotte

for the coffee dip
 * 1 -1/2 cups (360 cc) espresso coffee
 * 2 teaspoons sugar
for the zabaglione filling
 * 4 egg yolks
 * 1/2 cup (100 g) sugar
 * 1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira)
 * 1 lb (450 g) mascarpone cheese at room temperature
 * 1-1/2 cup (360 cc) heavy whipping cream
for the base
 * 10 oz (285 g) savoiardi (ladyfinger cookies) (approximately  40)
* 40 more lady fingers (approximately) for the side and top decoration.
 * 2 tablespoons bitter cocoa powder
Equipment: 9” springform pan, plastic wrap.
I normally make my Tiramisu in a pan. It is not a cake that keeps easily a shape. Flipping the pages of a magazine recently I saw a Charlotte Cake and the shape inspired me to do a better looking Tiramisu’: The Charlotte Tiramisu’. The ingredients and the steps are the same as the traditional Tiramisu’ with the exception of the way it is assembled at the end. Enjoy.
Fold the edges  of the plastic sheet to the center.
Position the pan side wall of the pan and lock it, leaving the plastic inside the pan.
Fold the plastic wrap around the walls of the pan so they are completely covered.
Trim the ladyfinger cookies to the length necessary to just  cover the sides of the pan. Place the cookies all around the walls of the pan.
Brush the cookies around the walls with the coffee.
Dip the cookies in the coffee and form a layer in the bottom of the pan.
Cover the cookies with a layer of mascarpone cream.
Make one more layer of cookies dipped in coffee.
Cover the cookies with a final  layer of mascarpone cream.
Decorate the surface of the cake with more  dipped ladyfingers. Refrigerate for 3 - 4 hours.
Before serving, un mold and sprinkle with cocoa powder until is fully covered. The decoration can be finished with berries, or chocolate shavings, or more cookies dipped in chocolate.