Tiramisu – Italian Cheese Charlotte (Scott Rose)
This classic Italian dessert is the epitome of comfort and elegance. The secret lies in the contrast between the crisp, toasted ladyfingers and the impossibly smooth, airy mascarpone cream. Strong espresso and a splash of brandy or rum infuse the biscuits with deep, aromatic flavor, while the triple sec adds a subtle citrus brightness that cuts through the richness. The texture is light yet luxurious, melting on the tongue with every bite. It’s the perfect make-ahead treat for dinner parties or romantic evenings, allowing the flavors to meld and deepen in the fridge. Serve chilled for a sophisticated finish that feels both homemade and indulgent.
Description
This classic Italian dessert is the epitome of comfort and elegance. The secret lies in the contrast between the crisp, toasted ladyfingers and the impossibly smooth, airy mascarpone cream. Strong espresso and a splash of brandy or rum infuse the biscuits with deep, aromatic flavor, while the triple sec adds a subtle citrus brightness that cuts through the richness. The texture is light yet luxurious, melting on the tongue with every bite. It’s the perfect make-ahead treat for dinner parties or romantic evenings, allowing the flavors to meld and deepen in the fridge. Serve chilled for a sophisticated finish that feels both homemade and indulgent.
Ingredients
- 24 firm ladyfingers
- 2 cups espresso, cooled
- 6 eggs, separated
- 2 tbl granulated sugar
- 1 lb mascarpone
- 4 tbl brandy, rum, or bourbon
- 2 tbl triple sec
- cocoa powder
Directions
- 1 Preheat oven to 350°F. Arrange the ladyfingers on a baking sheet and toast for 15 minutes until firm and dry. Let cool completely.
- 2
In a wide shallow bowl, combine the cooled espresso, brandy (or rum/bourbon), and triple sec. Stir to combine.- 3
In a large bowl, beat egg yolks and granulated sugar together until the mixture is thick, pale yellow, and creamy.- 4
Stir the mascarpone into the yolk mixture until fully incorporated and smooth.- 5
In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold the whipped whites into the mascarpone mixture in two additions, being careful not to deflate the mixture.- 6
Quickly dip each toasted ladyfinger into the coffee mixture, ensuring they are coated but not soggy.- 7
Arrange a single layer of dipped ladyfingers in the bottom of a rectangular serving dish. Spread half of the mascarpone cream over the ladyfingers.- 8
Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top.- 9
Dust generously with cocoa powder using a fine-mesh sieve. Cover and refrigerate for at least 4 hours, or overnight, before serving.NoteFor food safety, consider using pasteurized eggs or an egg substitute if concerned about raw eggs.
To make this dairy-free, substitute the mascarpone with a high-quality vegan cream cheese alternative, though the texture will be slightly less rich.
For a stronger coffee flavor, use cold brew concentrate instead of regular espresso.
Store leftovers covered in the refrigerator for up to 3 days.
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