Mexican Tiramisù

Ingredients

While the original Italian Tiramisù is traditionally made with ladyfingers, mascarpone cheese, and cocoa powder, our Mexican adaptation incorporates Mexican flavors such as cinnamon, chili, and Mexican chocolate. These additions bring a unique and exciting twist to the classic dessert. We alse have the original recipe for Tiramisù, so you can check it out.

• 2 cups (470ml) strong brewed Mexican coffee 2 cups (470ml) strong brewed Mexican coffee
• 1 tablespoon (15ml) tequila 1 tablespoon (15ml) tequila
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (5ml) ground cinnamon 1 teaspoon (5ml) ground cinnamon
• 1/2 teaspoon (2.5ml) chili powder 1/2 teaspoon (2.5ml) chili powder
• 1/2 cup (120g) granulated sugar 1/2 cup (120g) granulated sugar
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) cream cheese, softened 8 ounces (225g) cream cheese, softened
• 1/2 cup (120g) powdered sugar 1/2 cup (120g) powdered sugar
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 12 Mexican chocolate cookies, crushed 12 Mexican chocolate cookies, crushed
• 1/4 cup (60g) grated Mexican chocolate, for garnish 1/4 cup (60g) grated Mexican chocolate, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 35g (25g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a bowl, combine the brewed Mexican coffee, tequila, vanilla extract, ground cinnamon, chili powder, and granulated sugar. Stir until the sugar is dissolved. Set aside.
2. 2.
   In a separate bowl, beat the egg yolks until creamy. Gradually add the heavy cream, cream cheese, powdered sugar, and whole milk. Mix until well combined.
3. 3.
   In another bowl, beat the egg whites until stiff peaks form.
4. 4.
   Gently fold the beaten egg whites into the cream cheese mixture.
5. 5.
   Dip each Mexican chocolate cookie into the coffee mixture, ensuring they are well soaked but not falling apart.
6. 6.
   Arrange a layer of soaked cookies in a serving dish.
7. 7.
   Spread a layer of the cream cheese mixture over the soaked cookies.
8. 8.
   Repeat the layers until all the cookies and cream cheese mixture are used, ending with a layer of cream cheese mixture on top.
9. 9.
   Sprinkle the grated Mexican chocolate over the top layer.
10. 10.
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
11. 11.
    Before serving, garnish with additional grated Mexican chocolate.

Treat your ingredients with care...

• Mexican chocolate cookies — Ensure the cookies are fully soaked in the coffee mixture to soften them and infuse them with flavor.
• Mexican chocolate — Use a high-quality Mexican chocolate with a rich cocoa flavor for the best results.

Tips & Tricks

• For an extra kick of spice, sprinkle a pinch of chili powder between the layers of soaked cookies and cream cheese mixture.
• If you prefer a milder flavor, reduce the amount of chili powder used.
• Serve the Mexican Tiramisù chilled for the best taste and texture.
• Experiment with different types of Mexican chocolate for a unique flavor profile.
• Dust the final layer of grated Mexican chocolate in a decorative pattern for an elegant presentation.

Serving advice

Serve the Mexican Tiramisù in individual dessert glasses or bowls for an elegant presentation. Garnish each serving with a sprinkle of grated Mexican chocolate and a cinnamon stick for added flair.

Presentation advice

To enhance the visual appeal of the Mexican Tiramisù, layer the soaked cookies and cream cheese mixture in a clear glass dish, allowing the vibrant colors and textures to shine through. Dust the top layer of grated Mexican chocolate in a circular pattern for an eye-catching presentation.