Hi all🙋🏻♀️,
So what to say about this dessert??? Tiramisu Charlotte.. it was jn my bucket list since years.. but finally yesterday it was destined to be made. Hehe.. actually one of my friend tagged me to make something with the core ingredient being used was dark chocolate. Story does not ends here. One of my other friend got this Italian lady fingers or savoiardies for me. My mind was boggling too to make charlotte since years. Now you can imagine my bucket list😂. So I just combined both to make one dessert…. TIRAMISU CHARLOTTE 😋😋.
Although I made once savoiardies and they were good and very easy to make. This time I had readymade and so got relief from that labour☺️.
This dessert is very famous of Italy 🇮🇹 and very well known to all over the world. Tiramisu means.. pick-me-up☺️🤗.
So here’s the recipe which can be served to 10-12 people as a dessert.
RECIPE:
FOR TIRAMISU:
1 package of 200 gms savoiardies
1+1/2 tbsp coffee powder.. have used Davidoff for intensity
1/4 cup water
1/4 cup Irish coffee liquor or rum
4 egg yolks
2/3 cup icing sugar
2 pinches of salt
250 gms mascarpone cheese
1+1/2 cup whipped cream
FOR GANACHE:
100 ml fresh cream
100 gms dark chocolate
1 tsp salted butter
FOR EMBELLISHMENT:
About half cup of whipped cream
Few dried berries
Few mint leaves
METHOD:
First of all take water in a saucepan. Boil and add coffee powder. Mix well. Set aside to cool at room temperature.
Take egg yolks, salt and sugar in a bowl and set on the top of double boiler. Keep the flame at minimum as the water should simmer. Now keep stirring the yolks continuously with an egg whisk for about 10 minutes or it reaches the temperature of 160°c. In this way you can save yourself from the bacteria known as salmonella.
Now take hand mixer and whisk the egg yolks mix till you get thick, smooth and satin texture. It takes around 3-4 minutes. Add mascarpone and 1/8 cup Irish liquor. Now whisk at high for again 2-3 minutes. Initially it may look grainy but after beating for sometime, it looks very glossy and smoother. Add whipped cream and fold well. Keep it aside. Your tiramisu custard is ready.
TIME TO LAYER THE TIRAMISU:
Line a round springform cake tine with butter paper at the base. I took the tin of 8”.
Now take each savoiardi and line on the sides of the tin.. very close to each other.
Mix remaining Irish liquor in coffee mix. Soak each savoiardi briefly in this coffee mix and place at the base of the cake tin. Do not let the savoiardi soak the liquid. Just semi dip the savoiardi and place in the tin. Spread the custard mix and smooth with the back of a spoon. Keep on layering until your savoiardies and custard gets finished. I had total 3 layers of each custard and savoiardies.
Place the tin in refrigerator for 2-3 hours until chilled. By the time, prepare your ganache. Take fresh cream in a saucepan. Let it heat but do keep on stirring. As it gets heated, add chopped dark chocolate and butter. Keep mixing with a whisk until all blends well. Keep it as it is at room temperature because you have to spread the ganache on the top of tiramisu charlotte.
After the charlotte is chilled, spread the ganache and smooth the surface with a spoon. I just heated the spoon on the stove and smoothed the surface…but yeah roughly. Place the tin again for 3-4 hours or till the ganache sets completely.
As the ganache sets, take the whipped cream in a piping bag and make florets..using nozzle wilton 1M. Add some dried berries and mint leaves.
Very carefully slide up the base of the tin by unbuckling the springform.. slice, relish and enjoy😋!!!
KEEP COOKING 👍🏻
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