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Café de Olla Tiramisu
This Café de Olla Tiramisu is a delicious fusion of classic Italian dessert and traditional Mexican flavors. Sweetened with piloncillo and infused with warm spices like cinnamon, clove, and star anise, the café de olla brings a deep, aromatic richness to every layer.Soft ladyfingers are dipped in the spiced coffee, layered with a light and airy mascarpone cream, and finished with a dusting of ground cinnamon for an irresistible, comforting twist. This tiramisu is the perfect dessert for when you want something familiar yet exciting, with just the right touch of bold coffee flavor and sweet spice.
Equipment
Ingredients
For the café de olla
- 2 cups water
- 1/4 stick of piloncillo, grated (or dark brown sugar to taste)
- 1 small cinnamon stick
- 1 whole clove
- 1 star anise
- 1 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
Instructions
For the café de olla —
- In a medium pot, bring the water to a boil over medium heat. Once it boils, reduce the heat to medium-low and add the grated piloncillo, cinnamon stick, clove, star anise, and orange peel if using. Stir well to dissolve the piloncillo fully into the water.
- Lower the heat, then add the ground coffee, stirring gently. Allow the mixture to simmer for 5 minutes, being careful not to let it boil, as that can make the coffee bitter.
- After simmering, remove the pot from the heat and let it sit briefly to allow the grounds to settle, then stir in the coffee liqueur if using.
- Strain the coffee through a fine mesh strainer into a shallow bowl and set aside to cool to room temperature.
For the mascarpone cream —
- In a stand mixer, whip the mascarpone cheese, vanilla extract, and egg yolks until smooth.
- In a clean mixing bowl, beat the egg whites until stiff peaks form while slowly and gradually adding in the sugar.
- Fold this gently into the mascarpone mixture, being careful not to over-mix to keep the mixture light and airy.
To assemble the tiramisu —
- In a 5×8-inch dish or similar size, begin layering. Quickly dip half of the ladyfingers into the cooled café de olla mixture, ensuring they are soaked but not overly soggy, and lay them at the bottom of the dish in a single layer. Spread a layer of mascarpone cream over the dipped ladyfingers.
- Repeat with another layer of dipped ladyfingers, then top with more mascarpone cream, until all ingredients are used up.
- Cover the dish and refrigerate for at least 7–8 hours, preferably overnight, to allow the flavors to meld.
- Before serving, dust the top of the tiramisu with ground cinnamon for a fragrant finish. Slice into six portions and enjoy!
Notes
- Use high-quality mascarpone cheese for the best creamy texture and flavor.
- The café de olla should be cooled completely to prevent the ladyfingers from becoming too soggy.
- For an even deeper flavor, let the tiramisu chill overnight.
- If you want a slightly boozier version, add a little extra coffee liqueur to the mascarpone mixture.
- Always use a gentle hand when folding the whipped egg whites to keep the mascarpone cream airy and light.
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