Tiramisu Charlotte is a delicious and mouthwatering delicacy made by wrapping the ladyfingers or savoiardi around the tiramisu layers. The ladyfingers are then tied with a string/ ribbon.
“Photographs open doors into the past, but they also allow a look into the future”– Sally Mann
I never cease to wonder how little knowledge go a long way. I have not changed my camera – I still use a basic and very old point and shoot camera.
But armed with little know-how has changed my photography.
I started my blogging journey with Eggless Tiramisu 2.5 years ago. Not only photography was new to me, baking, blogging, frosting, assembling – every single process was relatively new to me.
Though the earlier photos of Tiramisu are downright shoddy, but the taste was unbeatable. Since then V has been asking me to make it again. I did make a variation with Eggless Orange and Fig Cheesecake but a coffee laden classic tiramisu is an unparalleled dessert.
For V’s birthday I re-visited the Eggless Tiramisu and made from scratch. If you are a regular reader here you would know how important baking cakes/ goodies on family occasion is to me.
Once I kept my Tiramisu for setting, I realized that I wanted to give some extra finish from the outside. Initially I contemplated doing chocolate collar or filigree, and then I came across few posts on Tiramisu Charlotte by wrapping the same or other variation of Tiramisu in ladyfingers or savoiardi. I made another batch of ladyfingers to wrap them around the already set Tiramisu.
My ladyfingers were slightly long and I felt would have looked better short. It would have also given me more savoiardi to cover around closely.
I tried making chocolate curls using simple and useful instructions by Ree Drummond. But they didn’t curl despite all my efforts! How could someone mess such simple thing! May be it happened because I replaced shortening with butter. Nevertheless chocolate in any shape will do and I used them as sharts! :)
The taste was coffee, cream and buttery. The almonds gave a very nice crunch to tiramisu along with richness. Utterly delicious and finger licking good! BUT very-very fattening for already fat tummies! :D
For photography, I did not change much except my knowledge and more importantly the use of it.
Photography set-up: North facing window, black cardboard as background, hubby’s white shirt to diffuse light, shot at 10:00 am, side lighting, white foam board for reflection, props used from the kitchen, Canon AS710 IS P&S Camera.
Practically didn’t change much or bought extravagant props, but simply learning to apply my knowledge.
Lately I have started using our clothes as background. I decided to put them to good use since it no longer fits me and they are far pretty to be thrown away. Who am I kidding? I guess the real reason that they are memories of long gone days when I could fit into them!
I posted on social media seeking some feedback on hiding the tell-tale signs like seams, pleats, etc of a stitched garment. If you have some pointers, I would love to hear about them.
Eggless Savoiardi (Ladyfingers)
- 4 tbsp sugar granulated
- 1 tsp vanilla extract
- 1½ cups unsalted butter softened
- 2 cups all purpose flour
- ½ cup almonds coarsely ground
- powdered sugar for dusting
- Preheat the oven at 150 C (300 F).
- Blend all the ingredients well, add the coarsely ground nuts last.
- Scrape the batter into a piping bag with 3/4″ plain tip (I made piping bag using milk polybags & cut the tip to 3/4″) and pipe into fingers about 3″ long at 1″ intervals onto an un-greased cookie sheet.
- Bake them for 30-45 mins till they start turning slightly brown at the edges.
- When done, remove from oven & cool on a tray for about 5 minutes and then move the biscuits to a cooling rack.
- When slightly cool, roll them in powdered sugar.
- Store in an air tight container till required. I stored uptil 1 week in refrigerator.
- The Savoiardi recipe makes about 36 long biscuits (3″ long & 3/4″ wide). I made them 3 days prior to final assembly – i.e. 1 week prior to the serving.
- You can use replace almonds with other nuts if you want.
- The eggless ladyfingers do not have the soft cake-like texture of regular lady fingers biscuits and are more like nutty shortbread.
- They keep refrigerated for quite a bit in an airtight box.
- Do not dip the ladyfinger/ savoiardi into the coffee solution for more than ONE second, or they might become very fragile & disintegrate. Extra soaking is likely to spoil the end product, making it soggy.
- The eggless biscuits soften up really well if served at least 36 hours after assembling the tiramisu.
Homemade Mascarpone Cheese
- 200 ml heavy cream
- ½ tbsp lemon juice
- Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.
- Heat the cream, stirring often, to allow small bubbles to form trying to push up to the surface. It will take about 15 minutes of delicate heating.
- Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly.
- You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve.
- Do not squeeze the cheese in the cheesecloth or press on its surface. It will firm up after refrigeration time. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. Keep refrigerated and use within 3 to 4 days.
Eggless Tiramisu Charlotte
- 85 gram dark chocolate
- ½ tbsp butter unsalted
assembling tiramisu charlotte
- 50 gram dark chocolate
- Melt butter and chocolate together using double boiler or in microwave with 30 secs spurts.
- Quickly spread a very thin layer of melted chocolate-butter mixture on the back of a clean baking sheet.
- Allow it set briefly in a freezer. Remove it when you can see a slight mark of your thumb.
- Using a bench scraper gently start removing chocolate from the sheet and it will automatically curl.
how to assemble tiramisu charlotte
- Remove the ring of the springform pan. Move the Tiramisu to the cake stand.
- Melt some chocolate using double boiler method or in microwave using 30 secs spurts.
- On the backside of savoiardis spread the melted chocolate with the help of a spatula or spoon. Quickly wrap them around the set Tiramisu.
- Tie around with a string/ ribbon. Top with some chocolate curls and unsweetened cocoa powder.
- Detailed Recipe: Eggless Tiramisu
- I kept the entire Eggless Tiramisu recipe and the process same but made few changes for the betterment of the product. Few of the changes are -
- I used unsalted butter.
- I used piping bags to pipe out the ladyfingers/ savoiardi.
- I whipped the cream at home.
- Since I used unsalted butter, I reduced the sugar used in assembling to 1/3 cup (as in original recipe).
- I used a springform pan to set the dessert.
- I made 2 batches of Savoiardi to have extra to wrap-around the Triamisu.