Mexican Tiramisu

7x11 inch baking dish

Total Time5

Course: Dessert

Cuisine: Mexican

Keyword: cake

Servings: 12

Author: Christine Ma

Ingredients

6 large egg yolks
¾ cup granulated sugar (150 grams)
⅔ cup horchata (167 ml)
1 pound espresso mascarpone
1 ¼ cup heavy cream (312 grams)
¼ cup powdered sugar (32 grams)
1 teaspoon vanilla extract
2 teaspoons cinnamon divided
¼ teaspoon cayenne
½ cup strong brewed coffee room temperature
¼ cup Kahlua (62 ml)
7 ounces ladyfinger cookies
2 tablespoons cocoa powder

Instructions

Beat egg yolks with granulated sugar for about 1 minute or until well combined. Heat horchata in a medium saucepan over medium heat until simmering. Slowly add the horchata to the egg yolks, whisking constantly. Pour the mixture back into the pot and bring to a simmer over medium heat. Continue to simmer for 1 minute, stirring constantly. Remove from heat and cool completely.
Add espresso mascarpone to the egg yolk mixture, whisking until smooth.
Whip heavy cream until soft peaks form. Add powdered sugar, vanilla, 1 ½ teaspoons cinnamon, and cayenne. Continue to beat until stiff peaks form.
Assemble the tiramisu. Combine coffee with Kahlua and dip the ladyfingers in the coffee mixture. Arrange half of the ladyfingers in the bottom of a 7x11 inch baking dish. Spread half of the mascarpone mixture over the ladyfingers followed by half of the spiced whipped cream. Repeat the layers. Cover the tiramisu and let chill for at least 4 hours or preferably overnight.
Combine cocoa powder with remaining ½ teaspoon cinnamon. Dust the top of the tiramisu with the spiced cocoa powder. Serve.

Notes

If you can't find espresso mascarpone, beat together 1 pound of plain mascarpone with ¼ cup strong espresso.

Step-by-step instructions

Step 1: Make mascarpone filling

Tiramisu is probably the best summer dessert because it requires no baking. Who wants to turn on the oven when your kitchen is already 80 degrees F, am I right?

There are three layers that we need to make: the mascarpone filling, the whipped cream filling, and the soaked ladyfingers.

To make the mascarpone filling, beat together 6 egg yolks with ½ cup sugar for about 1 minute. Heat the horchata over the stove on medium heat until it starts to bubble, then slowly add it to the egg yolks, whisking constantly.

Don't add the horchata all at once or it will scramble the eggs. Heat the entire mixture over medium heat for about 1 minute or until slightly thickened, stirring constantly. Remove from heat and let the mixture cool completely.

Okay, so truth time. When I was buying ingredients for this Mexican tiramisu, I accidentally grabbed the espresso mascarpone. I didn't realize my mistake until it was time to make the dessert, and who am I kidding, I wasn't going to buy the plain version.

Alas, this dessert got another kick of espresso, but you know what? I loved it. If you can't find the espresso flavor, substitute it with plain mascarpone or make your own.

Beat the mascarpone with the egg yolk and horchata mix, whisking until smooth. And there you have the first filling.

Step 2: Assemble

For the whipped cream, we're going to beat heavy cream with vanilla, powdered sugar, cinnamon, and cayenne for spiced whipped cream.

To assemble the Mexican tiramisu, soak the ladyfingers in strong coffee and Kahlua and arrange half of them on the bottom of a 7x11 baking dish. Don't worry if the dimensions of your dish aren't the same as mine. As long as you arrange half of the ladyfingers in one even layer, that's all that matters.

Spread half of the mascarpone on top of the ladyfingers followed by the spiced whipped cream. Repeat the layers one more time and chill the tiramisu overnight.

Technically, you can chill the dessert for only four hours, but it tastes much better the longer it chills. This gives the layers more time to soak in all the flavors and become the most delicious they can be.

Step 3: The finishing touch

Right before serving, dust the top of the tiramisu with cocoa powder and cinnamon. Yup, we're adding a little extra cinnamon to emphasize that flavor.

Cut into this beautiful Mexican tiramisu and take a big bite of that creamy deliciousness. The Mexican twists to this dessert are subtle but present.

The hints of cinnamon and cayenne pop out here and there, while the espresso mascarpone adds another layer of coffee flavor. Plus, you can't ignore the Kahlua that sings throughout. All in all, a great success!

For more coffee-flavored desserts, check out my coffee buns, espresso rye chocolate chip muffins, and caramel macchiato macarons!

Make-ahead and storage

Make-ahead: The Mexican tiramisu should be chilled for at least 4 hours or preferably overnight to allow the flavors to meld and the ladyfingers to soften.
Store: Tiramisu can last for up to 3-4 days in the refrigerator if stored properly in an airtight container. It is important to note that the longer the tiramisu is stored, the more the flavors will meld together, and the ladyfingers may become softer.

Frequently asked questions

Can I use a different size baking dish?

Yes, you can use a different size baking dish, but the number of ladyfingers and the amount of mascarpone mixture and whipped cream may need to be adjusted accordingly.

Can I make this recipe without alcohol?

Yes, you can omit the Kahlua in this recipe. Instead of using the coffee-Kahlua mixture to dip the ladyfingers, you can use a mixture of strong coffee and a tablespoon of vanilla extract.

Can I freeze the dessert?

Yes, you can! Place the dessert in an airtight container or wrap it tightly in plastic wrap. Freeze for up to 2-3 months and thaw overnight in the refrigerator before serving.