Tiramisu Charlotte

Steps

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1. 1
   Prepare egg whites, cream of tartar, and granulated sugar. Whip room temperature egg whites with cream of tartar, starting with a quarter of the sugar to create soft peaks, then gradually add remaining sugar at high speed until stiff peaks form.
   ≈0:57
2. 2
   Add egg yolks directly to the meringue and mix until just combined.
   ≈1:57
3. 3
   Fold the sifted flour and baking powder into the meringue using a spider skimmer to incorporate quickly without deflating the mixture.
   ≈2:04
4. 4
   Using a piping bag with a plain tip, pipe two rows of ladyfinger batter, each about 7.5 cm long and spaced 2.5 cm apart onto a buttered pan. Dust with powdered sugar twice.
   ≈2:17
5. 5
   Bake at 190°C (375°F) for about 18 minutes, adjusting for your oven. Bake until golden brown; ladyfingers should be dry rather than soft.
   ≈2:39
6. 6
   Prepare a thin chocolate crust disc to strengthen the cake base (optional if using shallow dishes or cups). Sandwich the chocolate between parchment and baking trays, then bake at 190°C for 15 minutes.
   ≈3:00
7. 7
   Mix mascarpone cheese and heavy cream together to soft peaks, being careful not to overmix.
   ≈4:04
8. 8
   Prepare pâte à bombe: cook sugar to 120°C (250°F) to create a hot syrup. Slowly pour the hot syrup into beaten egg yolks while mixing at high speed until fluffy and completely cooled.
   ≈4:19
9. 9
   Fold melted gelatin into the pâte à bombe, then fold this mixture into the mascarpone cream.
   ≈5:02
10. 10
    Trim the sponge cake to fit the mold. Line a cake ring with acetate, place the chocolate crust, and add the ring. Spread about a cup of mascarpone filling and top with the first sponge layer.
    ≈5:14
11. 11
    Generously soak the sponge with coffee punch (espresso mixed with liqueur); the sponge must be thoroughly soaked. Add a thick layer of mascarpone filling.
    ≈5:35
12. 12
    Top with the other sponge half and soak with coffee punch again. Finish with the remaining mascarpone filling on top.
    ≈5:42
13. 13
    Freeze the cake for a couple of hours, then refrigerate overnight to set completely.
    ≈5:58
14. 14
    Trim the ladyfingers to match the cake's height. Remove the cake ring and acetate. Dust with cocoa powder and arrange lightly coffee-soaked ladyfingers around the sides.
    ≈6:05
15. 15
    Make chocolate shavings: melt chocolate to 45°C, cool to 26°C, then rewarm to 29°C for tempering. Once set completely, scrape the tempered chocolate to create shavings for decoration.
    ≈6:22