Capirotada Tiramisu is a delightful fusion dessert that marries the traditional flavors of Mexican capirotada with the Italian classic tiramisu. This unique creation boasts layers of spiced syrup-soaked ladyfingers, creamy cheese filling, and a sprinkling of tropical and nutty toppings. Perfect for a flavorful and memorable dessert experience!
Ingredients
For the Dish:
🧀 8 oz of queso fresco (small diced)
🥜 1⁄2 cup of toasted peanuts (chopped or whole)
🥥 1⁄2 cup of sweet, shredded coconut
🍌 2 bananas
🍇 1⁄2 cup of raisins
🥮 400 g pack of ladyfingers
🧈 1 tbsp of butter to grease the dish/pan
🍫 Tablet of Mexican chocolate (grind for topping)
For the Syrup:
🍬 8 oz of piloncillo
☕ 5 cups of strong coffee
🌿 1 cinnamon stick
🧅 A small piece of onion
For the Cream:
🥛 12 oz of whipped cream cheese spread
🧀 15 oz of ricotta cheese
Instructions
1- Prepare the Syrup:
- In a pot, combine the piloncillo, strong coffee, cinnamon stick, and onion. Bring to a boil until the piloncillo is completely dissolved. Remove from heat and discard the onion.
2- Make the Cream:
- In a bowl, mix the whipped cream cheese spread and ricotta cheese until well incorporated and smooth.
3- Assemble the Dessert:
- Preheat your oven to 380°F (193°C).
- Grease an oven-safe dish or pan with butter.
- Lay a single layer of ladyfingers in the dish, cutting them to fit if necessary.
- Drizzle spoonfuls of the syrup over the ladyfingers until they are thoroughly soaked.
- Spread a layer of the cream mixture over the syrup-soaked ladyfingers.
- Slice one banana and distribute the slices evenly over the cream.
- Sprinkle half of the toasted peanuts, coconut, raisins, and diced queso fresco over the bananas.
4- Repeat Layers:
- Add another layer of ladyfingers, this time submerging them in the syrup before placing to reduce dripping.
- Repeat the layering with the remaining ingredients, ending with a final layer of syrup-soaked ladyfingers.
5- Bake:
- Cover the dish with foil, placing a piece of parchment paper between the dessert and foil. Spray or rub butter on the foil to prevent sticking.
- Bake for 25 minutes.
6- Finish and Serve:
- Once baked, remove the foil and spread the remaining cream over the top.
- Sprinkle grated Mexican chocolate on top for garnish.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Equipment: Oven-safe dish or pan, pot, bowl, foil, parchment paper
Cooking Tips:
- Feel free to personalize your dessert with different nuts or fruit toppings.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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