Easy Mexican Spice Tiramisu

When trying a recipe for the first time, it’s easy to underestimate the time it’ll take. Therefore, preparing a dish for a potluck can be stressful when what you thought was ample time starts rapidly ticking away to the point that you’re then running late (not to mention the kitchen looks like a war zone). Yikes! I’ve definitely experienced that tumbling series of events before, but a make-ahead dessert is a great way to avoid all that last-minute chaos. This Easy Mexican Spice Tiramisu, which I made for a New Year’s Eve potluck, requires no baking or cooking, so it’s extremely simple to make, too! Plus with cinnamon and cayenne joining the party, this tiramisu is fit for a festive occasion.

Easy Mexican Spice Tiramisu

Makes an 8” X 11 ½“ cake2014-12-31 14.56.30


  • 8 oz mascarpone cheese
  • 1/3 cup sugar
  • ½ tsp vanilla extract
  • 8 oz Lite Cool Whip, thawed
  • ~30 lady fingers
  • 1 cup strong coffee
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • Scant ¼ tsp cayenne


  1. In a small bowl, stir together cocoa powder, cinnamon, and cayenne. Set aside.
  2. Cream together mascarpone and sugar until light and creamy. Add vanilla and continue to beat until well incorporated. Fold the Cool Whip into the mascarpone mixture.
  3. Arrange lady fingers to cover the bottom of an 8” x 11 ½” dish, and spoon half of the cooled coffee onto the lady fingers. Then spread half of the filling on top, and sift half of the cocoa mixture on top of that. Repeat to make a second layer with the remaining lady fingers, coffee, filling, and cocoa powder.
  4. Cover and chill in the refrigerator for at least 4 hours before devouring!

2014-12-31 16.20.59 2014-12-31 16.13.32 2014-12-31 14.56.27 2014-12-31 14.56.25

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