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Churro Tiramisu

Churro tiramisu layers golden churro pieces soaked in coffee and cinnamon, then folded into a silky mascarpone cream. Chill for at least 4 hours so the layers set into a creamy, scoopable dessert.
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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
  

churros
  • 12 store-bought churros cut into 1/2-inch pieces
coffee-cinnamon soak
  • 0.5 cup strong brewed coffee cooled
  • 2 tbsp cinnamon sugar
  • 2 tbsp rum or brandy optional
tiramisu base
  • 6 egg yolks
  • 0.75 cup granulated sugar
mascarpone cream
  • 1.25 lb mascarpone cheese softened
  • 1 cup heavy cream whipped
chocolate topping
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp cinnamon

Equipment

  • 1 double boiler

Method
 

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

Notes

Pro tip: Chill the mascarpone filling and the coffee mixture briefly before assembly to help the layers hold their shape. Refrigerate leftovers in an airtight container up to 3 days; freezing is not recommended for best creamy texture. For a dairy-forward swap, use full-fat plant-based mascarpone alternatives if available, though the set may be softer.