Mexican Coffee Tres Leches Tiramisu

Instructions

1. 1

   Brew 200 ml of strong Mexican coffee and let it cool to room temperature. Stir in 30 ml of Kahlua liqueur and set aside.

2. 2

   In a mixing bowl, separate the egg yolks and whites from 2 large eggs. Whisk the yolks with 60 g of sugar until pale and creamy.

3. 3

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

4. 4

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

5. 5

   In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone and cream mixture.

6. 6

   In a small bowl, combine 100 ml of sweetened condensed milk, 100 ml of evaporated milk, and 1 tsp of cinnamon. Mix well.

7. 7

   Quickly dip each ladyfinger biscuit (200 g total) into the coffee-Kahlua 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

   Drizzle half of the tres leches mixture (condensed milk, evaporated milk, cinnamon) over the ladyfingers.

10. 10

    Spread half of the mascarpone mixture over the ladyfingers.

11. 11

    Repeat with another layer of dipped ladyfingers, drizzle with the remaining tres leches mixture, and top with the rest of the mascarpone mixture.

12. 12

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

13. 13

    Before serving, dust the top with 1 tbsp of cocoa powder and a sprinkle of cinnamon if desired.

14. 14

    Slice and serve chilled. Enjoy your Mexican Coffee Tres Leches Tiramisu!