Mexican Tiramisu
7x11 inch baking dish
Servings 12
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 reamining 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 lb plain mascarpone with ¼ cup strong espresso.