[almost] wordless wednesday: eggless tiramisu charlotte

Eggless Tiramisu Charlotte
(makes an 8-inch round; adapted from here)

For the espresso syrup:
2 tbsp coffee powder
1 cup boiling water
1 tbsp sugar

For the filling:
250g mascarpone cheese
3 tbsp icing sugar
1 cup thickened cream

about 24 Savoiardi sponge fingers
drinking chocolate powder

  1. Make the espresso syrup by dissolving the coffee and sugar in the boiling water. Set aside.
  2. In a bowl, whisk the mascarpone cheese with the icing sugar until the mixture is smooth and creamy.
  3. In another bowl, whisk the thickened cream until soft peak (do not overmix). With a spatula, fold in the thickened cream into the cheese mixture gradually in three additions.
  4. Line the bottom and sides of an 8-inch round springform pan with baking paper.
  5. One at a time, dip the sponge finger into the prepared espresso syrup for about 1-2 seconds, then layer the bottom of your pan with the sponge fingers. (Note: Don’t worry about the gaps, it will be covered by the cream later) Do not dip all of the sponge fingers; only enough to layer the cake with.
  6. Sprinkle a layer of drinking chocolate powder on the sponge layer, covering all the sponges.
  7. Then spoon over a layer of the filling, making sure that all the gaps are covered, and the entire surface is covered. Repeat the layering process sponge-chocolate-filling, and top it off with a light dusting of the chocolate powder. Refrigerate for at least 4 hours.
  8. For the finishing touch, remove the tiramisu from the springform pan and trim the leftover sponge fingers (not soaked in the syrup) to your desired height, and line the circumference of the tiramisu. Secure with a decorative ribbon, and you’re done!

31 thoughts on “[almost] wordless wednesday: eggless tiramisu charlotte

  1. the mister

    Wahhhhhhhhhhhhh….. That looks awesome!

    I wish there were mini versions of it ala Har’s cheesecakes…

    Uhhh… *sends telepathic hint-hint*

    1. ovenhaven Post author

      Ynoe, for a moment I was like ‘What’s Har’s cheesecakes??’, macam branded gitu πŸ˜› No mini versions this time round, but I’ve just made another batch! Apparently the not-so-telepathic hint worked πŸ˜€

  2. kangli

    HEYHEY, you’re back! The tiramisu looks delish, especially with the sponge fingers bordering the tiramisu! but why is it called tiramisu charlotte though??

  3. oneordinaryday

    Oh my gosh, this is just stunning. I love tiramisu but have never tried making my own. Thanks for the inspiration!

  4. Barida

    Hi πŸ™‚
    I have got a couple of these sponge fingers in the kitchen and have just been thinking what to do with them. chocolate? custard? But i think after seeing your post, I have decided already! πŸ˜‰ Happy New year and thanks so much for sharing this recipe

  5. daisydiana

    LOOKS SO DELISH! I am going to try baking it!

    Is this a foolproof recipe? cos Im really bad at baking!

    And where can we get the sponge biscuit fingerss?

    1. ovenhaven Post author

      I reckon it has to be foolproof, coz twas my first time, and I baked it for two days in a row to a sold-out crowd πŸ˜› You should try it! I got the sponge fingers at Phoon Huat, but I think Cold Storage should carry it as well. Best of luck, sweetz!

  6. Pingback: Eggless Tiramisu Chocolate « She Bakes, I Blog

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