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Churro Tiramisu

Churro tiramisu is a make-ahead dessert with layers of golden crispy churro pieces soaked in coffee and tucked into a creamy mascarpone filling. Finish with a cocoa-cinnamon dusting for a classic tiramisu look and a churro-inspired twist.
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Prep Time 20 minutes
resting 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-Italian Fusion
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Churro base and soaking
  • 12 store-bought churros Cut into 1/2-inch pieces for even layering.
  • 0.5 cup strong brewed coffee Brew, then cool before dipping.
  • 2 tbsp cinnamon sugar Used to flavor the coffee soak.
  • 2 tbsp rum or brandy Optional—add to the coffee mixture if using.
Mascarpone filling
  • 6 egg yolks Whisk with sugar over the double boiler.
  • 0.75 cup granulated sugar Whisk until pale and thick.
  • 1.25 lb mascarpone cheese Soften before folding.
  • 1 cup heavy cream Whipped until it holds soft peaks.
Cocoa topping
  • 2 tbsp unsweetened cocoa powder Dust over the finished tiramisu.
  • 1 tsp cinnamon Mixed with cocoa for the topping. If you prefer, use extra cinnamon-sugar instead for a warmer flavor.

Equipment

  • 1 double boiler

Method
 

Prep churro pieces and coffee soak
  1. Cut the store-bought churros into 1/2-inch pieces, keeping the cuts fairly even for uniform layers.
  2. Combine the cooled strong brewed coffee with the cinnamon sugar and rum or brandy (if using) to create the dipping mixture.
Make the egg-yolk mascarpone mixture
  1. Whisk the egg yolks with the granulated sugar over a double boiler until pale and thick, about 3-4 minutes, keeping the heat gentle and steady.
  2. Remove the mixture from the double boiler and let it cool slightly so it won’t melt the mascarpone.
  3. Fold the softened mascarpone cheese into the cooled egg-yolk mixture until smooth and cohesive.
  4. Gently fold in the whipped heavy cream until combined, keeping the texture airy.
Assemble and chill
  1. Spread a thin layer of the mascarpone mixture on the bottom of a 9x13 dish to anchor the first layer.
  2. Dip the churro pieces in the coffee mixture and layer them over the cream in an even layer.
  3. Alternate layers of mascarpone mixture and coffee-dipped churro pieces, ending with a final layer of mascarpone mixture.
  4. Mix the unsweetened cocoa powder with the cinnamon, then dust it over the top.
  5. Cover with plastic wrap and refrigerate for at least 4 hours before serving so the layers set.

Notes

For clean, even layers, cut churros to the same size and dip quickly—just enough to coat, not soak through. Store covered in the refrigerator for up to 3 days; freezing isn’t recommended because the creamy mascarpone layer can break when thawed. For a lighter twist, use reduced-fat mascarpone (or a mascarpone-style cream cheese) and whip the heavy cream as directed.