Mexican Horchata Coffee Tiramisu

Instructions

1. 1

   Brew 200 ml of strong coffee and let it cool to room temperature.

2. 2

   In a shallow dish, combine the cooled coffee with 200 ml of horchata. Stir well and set aside.

3. 3

   Separate the egg yolks and whites. In a mixing bowl, whisk the 2 egg yolks with 60 g of sugar until pale and creamy.

4. 4

   Add 250 g of mascarpone cheese to the yolk mixture and mix until smooth.

5. 5

   In a separate bowl, whip 100 ml of heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture.

6. 6

   In another clean bowl, beat the 2 egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone and cream mixture to keep it light and airy.

7. 7

   Quickly dip each ladyfinger biscuit (200 g) into the horchata-coffee mixture, making sure not to soak them too long.

8. 8

   Arrange a layer of soaked ladyfingers in the bottom of your serving dish.

9. 9

   Spread half of the mascarpone mixture over the ladyfingers and smooth the surface.

10. 10

    Add another layer of soaked ladyfingers, then top with the remaining mascarpone mixture.

11. 11

    Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

12. 12

    Before serving, dust the top with 1 tsp of cinnamon.

13. 13

    Slice and serve chilled. Enjoy your Mexican Horchata Coffee Tiramisu!