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Churro Tiramisu

Churro tiramisu with layers of golden, crispy churro pieces and a creamy mascarpone filling. Dip the churro pieces in cooled coffee, then build a make-ahead dessert topped with cocoa and cinnamon.
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Prep Time 20 minutes
rest time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-Italian Fusion
Ingredients Equipment Method Notes

Ingredients
  

Churros
  • 12 store-bought churros
Coffee soak
  • 0.5 cup strong brewed coffee, cooled
  • 2 tbsp cinnamon sugar
  • 2 tbsp rum or brandy (optional)
Custard base
  • 6 egg yolks
  • 0.75 cup granulated sugar
Mascarpone filling
  • 1.25 lb mascarpone cheese, softened
  • 1 cup heavy cream, whipped
Topping
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp cinnamon

Equipment

  • 1 Dutch oven

Method
 

Prep the churro pieces and soak
  1. Cut the store-bought churros into 1/2-inch pieces to keep layers bite-sized and easy to scoop.
  2. Combine strong brewed coffee, cooled with cinnamon sugar, and stir in rum or brandy (optional) if using until the coffee mixture is evenly flavored.
Make the egg yolk mixture
  1. Whisk egg yolks with granulated sugar in a double boiler over gentle heat until pale and thick, about 3-4 minutes, and it should look slightly more voluminous.
  2. Remove the egg yolk mixture from heat and let it cool slightly so it won’t melt the mascarpone.
Build the mascarpone filling
  1. Fold softened mascarpone cheese into the egg yolk mixture until smooth and fully combined.
  2. Gently fold in heavy cream, whipped until no streaks remain and the filling looks airy.
Assemble the tiramisu layers
  1. Spread a thin layer of mascarpone mixture on the bottom of a 9x13 dish to anchor the first layer.
  2. Dip the churro pieces in the coffee mixture briefly, then layer them over the cream in an even layer.
  3. Alternate layers of cream and churro pieces, ending with cream for a consistent cross-section.
  4. Mix unsweetened cocoa powder and cinnamon, then dust it over the top for a cocoa-flecked finish.
Chill and serve
  1. Cover with plastic wrap and refrigerate for at least 4 hours so the churro pieces soften and the layers set clearly.

Notes

For the cleanest layers in a glass dish, keep the coffee soak brief—just enough to coat the churros before layering—so they soften without turning soggy. Refrigerate covered up to 3 days; freezing is not recommended because the cream and mascarpone texture can break after thawing. For a lighter option, use mascarpone labeled as lighter/low-fat (and correspondingly reduce other dairy) while keeping the chill time the same.