Horchata Tiramisu

RECIPE

FOR THE CREAM:

4 large egg yolks

½ cup granulated sugar, divided

¾ cup heavy cream

2  cup mascarpone 

1 tbs cinnamon

½ tsp nutmeg

½ tsp ginger powder

¼ tsp cayenne powder

FOR THE ASSEMBLY:

2 tablespoons rumchata or regular rum

About 2 cups of horchata

2 tablespoons unsweetened cacao powder

About 24 ladyfingers 

Using an electric mixer in a medium bowl, whip together egg yolks and 1/4  grams sugar until pale yellow and about tripled in volume. Transfer into a big bowl.

In the mixer, whip cream and remaining 1/4 cup sugar until it creates soft peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture. Gently fold the mascarpone mixture into the sweetened egg yolks until combined, then add in spices.

Combine horchata and rum in a shallow bowl and set aside.

Using a sifter, dust the bottom of a baking dish with cacao powder.

Working one at a time, quickly dip each ladyfinger into the horchata rum mix. Do this quickly so the lady fingers don’t fall apart and get soggy. Repeat until you’ve got an even layer. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining ingredients.

Dust top layer with more cacao powder. 

Cover with plastic wrap and chill in refrigerator for at least 4 hours.

Enjoy!