Chocolate Tiramisu Charlotte

Ingredients

• 200 g Speculoos biscuits (crispy, to dip quickly)
• 4 Eggs (large, at room temperature)
• 100 g Granulated sugar (divided into two parts)
• 250 g Mascarpone (at room temperature)
• 200 g 70% cocoa dark chocolate (cut into pieces)
• 200 ml Diluted espresso (long coffee) (cooled, optionally diluted with water)
• 30 ml Coffee liqueur (e.g., Kahlúa) (optional, to intensify flavor)
• 2 tbsp Unsweetened cocoa powder (for garnish)
• 1 sheet Plastic wrap (to facilitate unmolding)

Instructions

1. Melt the chocolate

   Place the heat‑proof bowl over a pot of gently simmering water (bain‑marie). Add the chocolate pieces and stir gently until completely melted and smooth.

   Time: PT10M

2. Separate the eggs

   Separate the whites from the yolks into two clean bowls.

   Time: PT5M

3. Whip the egg whites

   Whisk the egg whites on medium then high speed until stiff peaks form. At the very end, add 2 tbsp of granulated sugar and continue whisking for a few seconds.

   Time: PT5M

4. Beat the yolks with the sugar

   In another bowl, beat the egg yolks with the remaining 100 g of sugar until the mixture lightens and becomes frothy.

   Time: PT3M

5. Fold in the mascarpone

   Add the mascarpone to the sweetened yolks and mix gently on low speed until a homogeneous cream forms.

   Time: PT2M

6. Add the melted chocolate

   Pour the melted chocolate (slightly cooled) in a thin stream into the mixture while gently stirring with the spatula.

   Time: PT2M

7. Fold in the whipped egg whites

   Gently fold the whipped egg whites into the chocolate‑mascarpone mixture using a spatula, lifting the mass to preserve the air bubbles.

   Time: PT3M

8. Prepare the mold

   Line the bottom and sides of the mold with plastic wrap, allowing a little excess to aid unmolding.

   Time: PT2M

9. Dip the biscuits

   Combine the cooled coffee with the coffee liqueur (if using). Quickly dip each biscuit in the liquid (1‑2 s) and place them at the bottom of the mold to form the first layer.

   Time: PT5M

10. First layer of cream

    Pour half of the chocolate cream over the biscuits, smoothing with the spatula.

    Time: PT3M

11. Second layer of biscuits and cream

    Repeat with a second row of dipped biscuits, then spread the remaining cream to cover completely.

    Time: PT5M

12. Chill

    Cover the mold with the remaining plastic wrap and place the Charlotte in the refrigerator for at least 8 hours (ideally 24 h) to set the cream.

    Time: PT0M

    Temperature: 4°C

13. Unmold and finish

    Remove the wrap, run a thin knife around the mold to release the edges, then invert the Charlotte onto a serving plate. Trim irregular edges to achieve a smooth surface.

    Time: PT5M

14. Dust with cocoa

    Just before serving, generously dust the top with unsweetened cocoa powder.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Speculoos biscuits: ladyfingers, rusk biscuits
• Instead of Eggs: organic chicken eggs
• Instead of Granulated sugar: cane sugar
• Instead of Mascarpone: 30% fat cream cheese
• Instead of 70% cocoa dark chocolate: milk chocolate, white chocolate
• Instead of Diluted espresso (long coffee): strong filtered coffee
• Instead of Coffee liqueur (e.g., Kahlúa): Marsala, amaretto
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of Plastic wrap: parchment paper

Equipment Needed

• Saucepan
• Heat‑proof bowl (for bain‑marie)
• Whisk or electric mixer
• Silicone spatula
• 20 cm Charlotte or loaf mold
• Plastic wrap
• Measuring tools (spoons and cups)
• Refrigerator

Critical Steps — Do Not Skip

• Melt the chocolate without burning it
• Whip the egg whites to stiff peaks
• Fold the whites without deflating them
• Briefly dip the biscuits so they stay intact

Chef Tips from the Video

• Use couverture chocolate (at least 70% cocoa) for a glossy texture
• Speculoos adds a spicy note that pairs perfectly with coffee
• For an even more elegant result, add a thin layer of cocoa between the two biscuit layers

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 3 days.

Freezer: Not recommended; the mascarpone texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chocolate cream the day before and keep it refrigerated
• Biscuits can be dipped just before assembly to prevent them from becoming too soft