Capirotada Tiramisu

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Categories: Italian Cuisines, Dessert Inspired, Italian Cuisine

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Capirotada Tiramisu

nowayjosecuisine588.706 months agoWaivio3 min read

Capirotada Tiramisu is a delightful fusion dessert that marries the traditional flavors of Mexican capirotada with the Italian classic tiramisu. This unique creation boasts layers of spiced syrup-soaked ladyfingers, creamy cheese filling, and a sprinkling of tropical and nutty toppings. Perfect for a flavorful and memorable dessert experience!

Ingredients

For the Dish:
🧀 8 oz of queso fresco (small diced)
🥜 1⁄2 cup of toasted peanuts (chopped or whole)
🥥 1⁄2 cup of sweet, shredded coconut
🍌 2 bananas
🍇 1⁄2 cup of raisins
🥮 400 g pack of ladyfingers
🧈 1 tbsp of butter to grease the dish/pan
🍫 Tablet of Mexican chocolate (grind for topping)

For the Syrup:
🍬 8 oz of piloncillo
☕ 5 cups of strong coffee
🌿 1 cinnamon stick
🧅 A small piece of onion

For the Cream:
🥛 12 oz of whipped cream cheese spread
🧀 15 oz of ricotta cheese

Instructions

1- Prepare the Syrup:

In a pot, combine the piloncillo, strong coffee, cinnamon stick, and onion. Bring to a boil until the piloncillo is completely dissolved. Remove from heat and discard the onion.

2- Make the Cream:

In a bowl, mix the whipped cream cheese spread and ricotta cheese until well incorporated and smooth.

3- Assemble the Dessert:

Preheat your oven to 380°F (193°C).
Grease an oven-safe dish or pan with butter.
Lay a single layer of ladyfingers in the dish, cutting them to fit if necessary.
Drizzle spoonfuls of the syrup over the ladyfingers until they are thoroughly soaked.
Spread a layer of the cream mixture over the syrup-soaked ladyfingers.
Slice one banana and distribute the slices evenly over the cream.
Sprinkle half of the toasted peanuts, coconut, raisins, and diced queso fresco over the bananas.

4- Repeat Layers:

Add another layer of ladyfingers, this time submerging them in the syrup before placing to reduce dripping.
Repeat the layering with the remaining ingredients, ending with a final layer of syrup-soaked ladyfingers.

5- Bake:

Cover the dish with foil, placing a piece of parchment paper between the dessert and foil. Spray or rub butter on the foil to prevent sticking.
Bake for 25 minutes.

6- Finish and Serve:

Once baked, remove the foil and spread the remaining cream over the top.
Sprinkle grated Mexican chocolate on top for garnish.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Equipment: Oven-safe dish or pan, pot, bowl, foil, parchment paper

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