There’s something classic and always delicious about tiramisu. It’s creamy, coffee-soaked, and the perfect balance of bitter and sweet. But when you turn it into a charlotte cake? Suddenly it feels like the kind of dessert you’d bring out for birthdays or any special celebration.

This tiramisu charlotte cake keeps everything we know and love about classic tiramisu. It has espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa — but assembles it in a tall ring mold with ladyfingers standing around the outside. It’s elegant and truly so simple to put together.

Why We Love This Recipe

Presentation – the ring of ladyfingers along the outside is one of the easiest ways to make a cake look like a bakery cake.
Classic tiramisu flavors – coffee, cocoa, and mascarpone. All the best parts of a tiramisu still remain in this cake.
Make-ahead friendly – this cake actually gets better as it chills overnight.
Easy to make – there’s no baking required, just a little whipping and assembly.

A Note on Ladyfingers

Ladyfingers are an integral part of any tiramisu, but they shine in a charlotte cake since they create a tall crown around the outside. You want them sturdy enough to stand upright, but still light so they soak up the coffee mixture.

For this recipe, you need the crisp, dry kind (sometimes called savoiardi), not the soft sponge-cake style. The dry ones hold their shape better after a quick dip in espresso, which is important when you’re lining the mold. Our favorites are the Dellalo Ladyfinger Cookies.

Ingredient Notes

Eggs – Separate them carefully; the yolks add richness to the mascarpone, and the whites whip into the cloud-like cream.
Mascarpone – Make sure it’s at room temperature so it blends silky smooth.
Ladyfingers – You’ll need them both for the outside “charlotte” wall and for layering inside.
Coffee & Kahlua – Use strong espresso for that bold flavor. If you prefer it booze-free, just skip the liqueur.
Cocoa Powder – Unsweetened and sifted — that final dusting makes it tiramisu.

Assembly Tips

A 10-inch metal ring works best to hold everything in place while it chills.
Trim the ladyfingers if needed so they stand evenly around the outside.
Let the cake chill at least 6 hours (overnight is ideal) so the flavors meld together.

Tiramisu Charlotte Cake

Prep Time 30

Resting 6

Total Time 6 30

Servings 12

Ingredients

6 eggs separated
6 tablespoons granulated sugar 50 g
⅛ teaspoon cream of tartar
800 g mascarpone at room temperature
1 teaspoon vanilla
2 cups strong black coffee or espresso cooled
3 tablespoons Kahlua
About 14 ounces of Delallo ladyfingers for both the outside and inside layers
2 tablespoons unsweetened cocoa powder sifted

Instructions

Prepare the mascarpone cream: In a medium bowl, whisk the egg yolks with 4 tablespoons of sugar until pale and thick. Add the mascarpone and vanilla, and stir until smooth.
Whip the egg whites: In a separate bowl, beat the egg whites with the cream of tartar. When soft peaks form, slowly add the remaining 2 tablespoons of sugar and continue beating until stiff, glossy peaks hold.
Fold together: Gently fold the whipped egg whites into the mascarpone mixture in two additions, keeping as much air in the batter as possible. You should end up with a light, creamy filling.
Assemble the charlotte: Place a 10-inch metal ring on your serving plate. Spread a very thin layer of mascarpone on the bottom. Line the sides with ladyfingers, standing them upright like a crown.
Soak the ladyfingers: Mix the cooled coffee and Kahlua in a shallow dish. Quickly dip the ladyfingers — just a second or two so they don’t get soggy.
Assembly: Spread half of the mascarpone mixture over the base, then add a layer of dipped ladyfingers. Top with the remaining mascarpone cream, smoothing the surface.
Chill: Cover the cake and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and the structure firm up.
Finish and serve: Just before serving, dust generously with sifted cocoa powder. If you’d like, tie a ribbon around the outside for a classic charlotte cake finish.