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Churro Tiramisu

Churro tiramisu layers golden churro pieces with creamy mascarpone filling, soaked in cooled coffee and finished with a cocoa-cinnamon dust. Make-ahead and chilled for 4 hours for clean slices and a thick, creamy texture.
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Prep Time 20 minutes
Chill time 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 layer
  • 12 store-bought churros
  • 0.5 cup strong brewed coffee Cooled
  • 2 tbsp cinnamon sugar
  • 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
Chocolate dusting
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp cinnamon

Equipment

  • 1 double boiler

Method
 

Prep the churros and coffee mixture
  1. Cut the store-bought churros into 1/2-inch pieces so they soak evenly in the tiramisu. Aim for bite-size chunks that will layer cleanly in the dish.
  2. Combine the cooled strong brewed coffee with cinnamon sugar and rum or brandy (if using) in a bowl. Stir until the mixture looks cohesive and the cinnamon sugar starts to dissolve.
Make the mascarpone filling
  1. Whisk the egg yolks with granulated sugar over a double boiler until pale and thick, about 3-4 minutes. Keep the mixture moving; it should look lighter in color and hold a thicker ribbon briefly.
  2. Remove from heat and let the egg yolk mixture cool slightly. Wait until warm-to-the-touch rather than hot, so the mascarpone doesn’t seize.
  3. Fold the mascarpone cheese into the egg yolk mixture until smooth and uniform. The texture should be creamy with no visible streaks of mascarpone.
  4. Gently fold in the whipped heavy cream until fully combined. The filling should stay airy and pillowy, not runny.
Assemble and chill
  1. Spread a thin layer of mascarpone mixture on the bottom of a 9x13 dish. Use a spatula to make an even base layer so the churro pieces adhere.
  2. Dip the churro pieces in the coffee mixture and layer them over the cream. Add them in an even row so each piece gets lightly soaked.
  3. Alternate layers of mascarpone cream and churro pieces, ending with a cream layer. Tap the dish lightly as you go to settle the layers.
  4. Mix the unsweetened cocoa powder with cinnamon, then dust it over the top. Finish with a light, even sprinkle so the surface is visibly coated.
  5. Cover with plastic wrap and refrigerate for at least 4 hours before serving. Chill until the tiramisu looks set and thick when you spoon into the cross-section.

Notes

For the best texture, cool the egg yolk mixture before mixing in mascarpone—if it’s too hot, the filling can turn grainy. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the cream can separate after thawing. If you want a dairy-light option, replace mascarpone with a high-fat dairy-free cream cheese alternative, keeping the same method and chill time.