New Mexican Tiramisù

Recipe

New Mexican Tiramisù

Spicy Chocolate Tiramisù with a Kick of Green Chile

4.6 out of 5

In the vibrant and flavorful world of New Mexican cuisine, we have put a unique twist on the classic Italian dessert, Tiramisù. This New Mexican Tiramisù combines the rich and creamy layers of mascarpone cheese and ladyfingers with the bold flavors of chocolate and a kick of green chile. Get ready to indulge in a dessert that perfectly blends the best of both culinary worlds.

Jan Dec
Dessert› Tiramisù
European cuisine› Mediterranean cuisine› Italian cuisine
Cuisine of the Americas› American cuisine› Southwestern American cuisine› New Mexican cuisine

Preparation time

20 minutes

Cooking time

No cooking required

Total time

4 hours 20 minutes (including chilling time)

Yields

6 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (if using gluten-free ladyfingers), Nut-free, Egg-free, Halal

Allergens

Dairy, Wheat (if using regular ladyfingers)

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

While the original Italian Tiramisù is known for its delicate flavors and coffee-soaked ladyfingers, the New Mexican adaptation adds a spicy twist. By incorporating green chile, a staple ingredient in New Mexican cuisine, we elevate the dessert with a subtle heat that complements the richness of the chocolate and mascarpone. We alse have the original recipe for Tiramisù, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 420 kcal / 1760 KJ
  • Fat: 32g (20g saturated)
  • Carbohydrates: 30g (18g sugars)
  • Protein: 5g
  • Fiber: 1g
  • Salt: 0.2g

Preparation

  1. 1.
    In a mixing bowl, whip the heavy cream until soft peaks form.
  2. 2.
    In a separate bowl, whisk together the mascarpone cheese, sugar, vanilla extract, and green chile puree until smooth.
  3. 3.
    Gently fold the whipped cream into the mascarpone mixture until well combined.
  4. 4.
    In a small bowl, mix the cocoa powder and hot water until a smooth paste forms.
  5. 5.
    Dip each ladyfinger into the cocoa paste, coating both sides, and arrange them in a single layer in a rectangular dish.
  6. 6.
    Spread half of the mascarpone mixture over the ladyfingers.
  7. 7.
    Repeat the ladyfinger and mascarpone layers, finishing with a layer of mascarpone on top.
  8. 8.
    Sprinkle the chocolate shavings over the final layer of mascarpone.
  9. 9.
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
  10. 10.
    Before serving, dust the top with a sprinkle of cocoa powder and garnish with a few slices of green chile, if desired.

Treat your ingredients with care...

  • Green chile — Adjust the amount of green chile puree according to your spice preference. You can use mild or hot green chiles, depending on your tolerance for heat.
  • Ladyfingers — Make sure to dip the ladyfingers quickly into the cocoa paste to avoid them becoming too soggy.

Tips & Tricks

  • For an extra kick of heat, sprinkle a pinch of red chile powder over the layers of mascarpone.
  • If you prefer a milder version, reduce the amount of green chile puree or use a mild variety.
  • To save time, you can prepare the Tiramisù a day in advance and refrigerate overnight for the flavors to develop even more.

Serving advice

Serve the New Mexican Tiramisù chilled. It pairs well with a cup of hot Mexican chocolate or a scoop of cinnamon ice cream.

Presentation advice

Garnish each serving with a dusting of cocoa powder and a sprig of fresh mint for a pop of color.

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