Recipe: Charlotte with Tiramisu

1- Separate the egg whites from the yolks. 2- In a bowl, whip the whites until stiff peaks form. 3- In another bowl, whisk the yolks and sugar until you obtain a lightened mousse. 4- Add the mascarpone, then pour this mixture over the egg whites. Mix gently with a hand whisk so that the preparation remains mousy and quite firm. 5- Cut a tip from each biscuit about 1 cm so they are flat at one end. Line the entire interior of the charlotte mold with plastic wrap, deliberately letting it extend outward. This step will make it easier to unmold when serving. 6- Quickly dip the bottom of 12 biscuits in the coffee and marsala. Place these soaked biscuits side by side around the entire charlotte mold, the rounded point towards the bottom of the mold, the cut base towards the top. 7- Refrigerate for 5 hours, for me overnight is even better. At the time of serving, dust with cocoa.