Tiramisu with Mexican Spiced Coffee

This Café de Olla Tiramisu marries the classic creaminess of Italian tiramisu with the warm, spiced coffee of Mexican café de olla. Piloncillo or dark brown sugar combines with cinnamon, clove, and star anise to create a deeply aromatic coffee that infuses each layer with rich, comforting flavor.

Ladyfingers are quickly dipped in the spiced coffee, layered with a light mascarpone cream made with whipped egg whites, and finished with a dusting of ground cinnamon. The result is familiar yet intriguing—a soft, balanced dessert with warm spice and bold coffee notes.

For the café de olla

• 2 cups water
• 1/4 stick piloncillo, grated (or dark brown sugar to taste)
• 1 small cinnamon stick
• 1 whole clove
• 1 star anise
• 1 strip orange peel (optional)
• 1/4 cup ground coffee, medium-to-dark roast
• 1 tsp coffee liqueur (optional)

For the mascarpone cream

• 4 oz mascarpone cheese, room temperature
• 1/2 tsp vanilla extract
• 4 eggs, separated
• 1/4 cup sugar

To assemble

• 18–22 ladyfingers
• Ground cinnamon, for dusting

For the café de olla

1. In a medium pot, bring the 2 cups of water to a gentle boil over medium heat. Once boiling, lower the heat to medium-low and stir in the grated piloncillo (or brown sugar), cinnamon stick, clove, star anise, and orange peel if using. Stir until the sugar has fully dissolved.
2. Reduce the heat slightly and add the ground coffee, stirring to combine. Let the mixture simmer gently for about 5 minutes—avoid a rolling boil to prevent bitterness.
3. Remove the pot from the heat and allow the grounds to settle for a minute. If you like, stir in 1 teaspoon of coffee liqueur for added depth.
4. Strain the coffee through a fine mesh strainer into a shallow bowl and allow it to cool to room temperature. Cooling completely will help prevent the ladyfingers from becoming too soggy when assembling.

For the mascarpone cream

1. In a stand mixer or with a hand mixer, beat the mascarpone, vanilla, and egg yolks until smooth and creamy.
2. In a separate, clean bowl, whip the egg whites to stiff peaks while gradually adding the sugar. Continue whipping until glossy and firm peaks form.
3. Gently fold the whipped egg whites into the mascarpone mixture in two additions. Use a light hand and fold just until combined to keep the cream airy and light.

To assemble the tiramisu

1. Prepare a 5×8-inch baking dish or similar. Quickly dip half of the ladyfingers into the cooled café de olla—dip briefly so they absorb flavor but do not become saturated.
2. Arrange a single layer of soaked ladyfingers on the bottom of the dish. Spoon or spread half of the mascarpone cream evenly over them.
3. Dip the remaining ladyfingers and place them over the first cream layer. Top with the remaining mascarpone cream, smoothing the surface with a spatula.
4. Cover the dish and refrigerate for at least 7–8 hours, ideally overnight, so the flavors meld and the texture firms up.
5. Just before serving, dust the top lightly with ground cinnamon. Slice into six portions and enjoy.