Chocolate Tiramisù Charlotte

• 1 round bakery pound cake
• 2 tablespoons instant espresso granules
• 3/4 cup boiling water
• 1/2 cup Kahlua or sweet marsala wine, divided
• 6 large eggs, separated
• 1 1/4 cups sugar, divided
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1/2 cup whipping cream, divided
• 1 1/2 (8-ounce) containers mascarpone cheese*
• 1 1/4 cups (8 ounces) double chocolate morsels, divided (we tested with Ghirardelli)
• 2 tablespoons butter
• Garnishes: sweetened whipped cream, coarsely chopped chocolate-covered coffee beans

1. Slice enough pound cake to get 18 (1/3") slices. Line sides and bottom of an ungreased 9" springform pan with 12 to 14 slices of pound cake. Set remaining pound cake aside. Dissolve espresso in 3/4 cup boiling water; stir in 1/4 cup Kahlua. Brush pound cake with 3/4 cup espresso mixture, setting aside remaining 1/4 cup espresso mixture.
2. Whisk together 6 egg whites and 3/4 cup sugar in top of a double boiler; place over simmering water, and cook, whisking often, until mixture reaches 160u0b0. Transfer egg white mixture to a large bowl; beat at high speed with an electric mixer until stiff peaks form. Set aside.
3. Sprinkle gelatin over 1/2 cup cold water in a saucepan; let soften 1 minute. Cook over medium heat, stirring until gelatin dissolves. Add 1/4 cup whipping cream; set aside.
4. Whisk together 6 egg yolks, remaining 1/2 cup sugar, and remaining 1/4 cup Kahlua in top of double boiler. Place over simmering water, and cook, whisking often, until mixture reaches 160u0b0. Remove bowl, and beat at medium speed with a handheld electric mixer until thick and pale. Add mascarpone cheese and gelatin mixture, beating until smooth. Fold in about 1 cup meringue; fold in remaining meringue. Spoon half of mascarpone mixture into springform pan. Top with remaining pound cake slices; brush pound cake slices with remaining 1/4 cup espresso mixture.
5. Place half of chocolate morsels in a glass bowl. Microwave on HIGH 1 1/2 minutes; stir until smooth and slightly cool. Add 1/2 cup mascarpone mixture, stirring until smooth; fold into remaining mascarpone mixture. Spoon chocolate mascarpone mixture into springform pan. Chill 20 minutes or until slightly firm on top.
6. Combine remaining chocolate morsels, remaining 1/4 cup whipping cream, and butter in a small glass bowl. Microwave on HIGH 1 1/2 minutes. Stir until chocolate melts and mixture is smooth. Spoon chocolate ganache over top of dessert, spreading to edges with a small offset spatula. Cover and chill at least 8 hours.
7. Before serving, run a knife around edge of pan to release sides. Remove Charlotte to a serving plate; let stand 20 minutes. Garnish, if desired.
8. *Substitute 12 ounces cream cheese if you can't find mascarpone cheese.

cake, espresso granules, boiling water, sweet marsala, eggs, sugar, unflavored gelatin, cold water, whipping cream, mascarpone cheese, chocolate, butter, cream

Taken from www.myrecipes.com/recipe/chocolate-tiramis-charlotte-0 (may not work)