Mexican Tiramisu

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.

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• Watch how to make this
• What makes this recipe special
• Ingredients
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• More Mexican-inspired dessert recipes
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Watch how to make this

@cherryonmysundae

Mexican tiramisu with horchata mascarpone, Kahlua spiked espresso, and spiced whipped cream. #recipeforyou #tiramisucake #nobakedesserts #dessertrecipes

♬ Background, jazz - Kirill Kharchenko

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.

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 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 exactly 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

More Mexican-inspired dessert recipes

Looking for more Mexican-inspired dessert ideas? Try these:

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