Looking for a unique twist on classic tiramisu? Try this Mexican-inspired version, featuring horchata-infused custard, espresso mascarpone, and a touch of cayenne pepper for a little kick. Layered with coffee-soaked ladyfingers and spiced whipped cream, this Mexican tiramisu is sure to impress.
Mexican Tiramisu
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar (150 grams)
- ⅔ cup horchata (167 ml)
- 1 lb 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 reamining ½ teaspoon cinnamon. Dust the top of the tiramisu with the spiced cocoa powder. Serve.
Notes
Watch how to make this:
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The Inspiration
When I was young, one of my favorite desserts was tiramisu. I blame the Olive Garden. After feasting on their "tour of Italy" dish, I would always share a tiramisu with my sister. I just couldn't resist. Nowadays, I only have the Italian dessert once in a while but every time I do, I remember why I loved it so much. The layers of coffee-soaked ladyfingers sandwiched between mascarpone and whipped cream are irresistible. Today I wanted to create a twist on the classic tiramisu with a Mexican spin. This variation uses horchata, espresso mascarpone, and spiced whipped cream, and has hints of cinnamon and cayenne for the ultimate Mexican tiramisu. It's something slightly different but still utterly delicious!
The Ingredients
- Horchata: A traditional Mexican drink made from rice, cinnamon, sugar, and water. Some variations also include almonds, vanilla, and other spices.
- Espresso mascarpone: A type of cheese made from mascarpone cheese and espresso. It has a rich and creamy texture and a strong coffee flavor. If you can't find espresso mascarpone, make your own. To make your own, beat together 1 lb mascarpone with ¼ cup of strong coffee until well combined. You can also use plain mascarpone if you prefer.
- Ladyfingers: Also known as sponge fingers or savoiardi, Ladyfingers are a type of light, sweet sponge biscuit or cookie that is shaped like a large, thin finger. They can be found in most grocery stores, usually in the baking or cookie aisle.
- Cinnamon: This dessert is heavy on cinnamon to make it taste more like traditional Mexican hot chocolate. I do not recommend skipping the cinnamon.
- Cayenne: The cayenne adds a little bit of a kick similar to how Mexican hot chocolate has a little kick. You can omit it if you prefer.
- Coffee: Use strong brewed, good quality coffee as it provides a rich, robust flavor that complements the other ingredients in the dessert.
- Kahlua: Alcohol is traditionally used in tiramisu as a flavor enhancer and to add moisture to the dessert. In particular, it is often combined with coffee to create a more complex flavor profile. The most commonly used alcohol in tiramisu is Marsala wine or rum, but in this recipe, Kahlua is used to add a coffee liqueur flavor to the dish. The alcohol is added to the coffee mixture that is used to soak the ladyfingers, giving the dessert a subtle boozy kick. You can also kick the alcohol if you prefer.
How to Make Mexican Tiramisu
Step 1: Make the 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 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 actually 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: Getting Ready to 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 exactly the same as mine. As long as you arrange half of the ladyfingers in one even layer, that's all that really 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 really 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 really 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 all 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!
FAQs
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.
How long should I chill the Mexican tiramisu?
The Mexican tiramisu should be chilled for at least 4 hours or preferably overnight to allow the flavors to meld together and the ladyfingers to soften.
How long does tiramisu stay good for?
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.
For more dessert inspiration check out this pear chocolate hazelnut tart!
Pat
Hi, should I use concentrated Hochata? Not sure what to buy. Thanks ps
Cherry on My Sundae
I used regular horchata for this recipe. You may get a stronger horchata flavor with the concentrated one but I haven't tried it with the concentrated version.