In a large bowl beat together the sugar and egg until frothy, then add the mascarpone and cream, beat until thickened, if not using the egg then use powdered sugar and beat with the mascarpone and cream until thickened.
In a small pot mix the gelatine and 2 tablespoons of milk, let sit for 5 minutes. Then heat, stirring just until the gelatine dissolves, do not boil. Add a tablespoon of the tiramisu filling and stir to combine. Then add to the bowl of tiramisu filling, beat just to combine.
Cut some of the lady fingers to fit the height of a an 8 inch / 20cm springform pan. Place the cut fingers touching around the pan, place lady fingers cut and or whole to fit the bottom of the pan as a base. (Remaining lady fingers are for the 2nd layer). Drizzle the bottom cookies with a little coffee, do not soak through.
Spread half the filling over the base then top with another layer of lady fingers that have been dipped in the coffee (don't soak), spread the remaining filling on top of the lady fingers. Cover the top with plastic wrap and refrigerate for at least 5-6 hours or better overnight. Decorate the cake with the whipped cream, spread the chopped chocolate eggs on top and dust the whipped cream with cocoa before serving. Decorate with a coloured ribbon. Enjoy!
Notes
I used a springform pan and the base as plate to hold the cake, if you use a regular cake pan then you can line the pan with parchment paper or plastic wrapYou can store leftovers of the charlotte tiramisu covered in the refrigerator for a few days.The stored tiramisu charlotte covered in a freezer safe container it should stay good for a month or two. Thaw completely in the refrigerator before serving. Texture may change slightly.