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Churro Tiramisu

Churro tiramisu layers golden, crispy churro pieces with a creamy mascarpone filling soaked in cooled coffee. This make-ahead dessert is finished with a cocoa-and-cinnamon dusting for a classic tiramisu-style cross-section.
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Prep Time 20 minutes
chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-Italian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Churro pieces
  • 12 store-bought churros Cut into 1/2-inch pieces
Coffee soak
  • 0.5 cup strong brewed coffee Brewed strong, then cooled
  • 2 tbsp cinnamon sugar Use as written
  • 2 tbsp rum or brandy Optional
Mascarpone filling
  • 6 egg yolks
  • 0.75 cup granulated sugar
  • 1.25 lb mascarpone cheese Softened
  • 1 cup heavy cream Whipped to soft peaks
Chocolate topping
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp cinnamon

Equipment

  • 1 double boiler

Method
 

Prep churro pieces and coffee mixture
  1. Cut the store-bought churros into 1/2-inch pieces. This creates bite-size chunks that layer evenly.
  2. Combine cooled strong brewed coffee, cinnamon sugar, and rum or brandy if using in a bowl. Stir until the cinnamon sugar dissolves.
Make the egg yolk base
  1. Whisk the egg yolks with granulated sugar over a double boiler until pale and thick, about 3-4 minutes. Keep the heat gentle so the mixture thickens without scrambling.
  2. Remove the mixture from heat and let it cool slightly. Aim for warm, not hot, so the mascarpone won’t loosen.
Fold mascarpone filling and assemble layers
  1. Fold the mascarpone cheese into the egg yolk mixture. Mix until smooth and fully incorporated.
  2. Gently fold in the whipped heavy cream until combined. Stop when no streaks remain to keep the texture airy.
  3. Spread a thin layer of the mascarpone mixture on the bottom of a 9x13 dish. This forms the base for the first churro layer.
  4. Dip the churro pieces in the coffee mixture and layer them over the cream. Arrange evenly so every bite gets coffee-soaked edges.
  5. Alternate layers of cream and churro pieces, ending with cream. Keep layers consistent for clean cross-sections.
Dust and chill
  1. Mix unsweetened cocoa powder and cinnamon, then dust it over the top. Cover the surface so the cocoa sits as a finishing layer.
  2. Cover with plastic wrap and refrigerate for at least 4 hours before serving. Chill until set for sliceable, spoonable layers.

Notes

For clean layers, whip the heavy cream until it holds soft peaks, and let the egg yolk base cool slightly before folding in mascarpone. Refrigerate covered for up to 3 days; freezing is not recommended because the mascarpone and cream can separate. For a lighter option, use low-fat mascarpone or a reduced-fat cream (texture will be a bit less rich).