Chocolate Tiramisù Charlotte

Ingredients

• 2 tablespoons butter 
• 8 ounces double chocolate morsels with ghirardelli) divided
• 6 large eggs separated
• 2 envelopes gelatin powder unflavored
• 2 tablespoons espresso granules instant
• 0.5 cup marsala wine sweet divided
• 8 ounce mascarpone cheese 
• 1  round bakery pound cake 
• 1.3 cups sugar divided
• 0.5 cup water cold
• 0.8 cup water boiling
• 12 servings garnishes: whipped cream sweetened coarsely chopped
• 0.5 cup whipping cream divided

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• double boiler
• hand mixer
• microwave
• springform pan
• offset spatula

Directions

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 Kahla.
2. Brush pound cake with 3/4 cup espresso mixture, setting aside remaining 1/4 cup espresso mixture.
3. 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 16
4. Transfer egg white mixture to a large bowl; beat at high speed with an electric mixer until stiff peaks form. Set aside.
5. Sprinkle gelatin over 1/2 cup cold water in a saucepan; let soften 1 minute. Cook over medium heat, stirring until gelatin dissolves.
6. Add 1/4 cup whipping cream; set aside.
7. Whisk together 6 egg yolks, remaining 1/2 cup sugar, and remaining 1/4 cup Kahla in top of double boiler.
8. Place over simmering water, and cook, whisking often, until mixture reaches 16
9. Remove bowl, and beat at medium speed with a handheld electric mixer until thick and pale.
10. 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.
11. Place half of chocolate morsels in a glass bowl. Microwave on HIGH 1 1/2 minutes; stir until smooth and slightly cool.
12. 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.
13. 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.
14. Before serving, run a knife around edge of pan to release sides.
15. Remove Charlotte to a serving plate; let stand 20 minutes.
16. Garnish, if desired.
17. *Substitute 12 ounces cream cheese if you can't find mascarpone cheese.