Mexican Tiramisu with Pan de Muerto

A delightful fusion of traditional Mexican Pan de Muerto and classic tiramisu flavors, featuring layers of coffee cream, Pan de Muerto, and cookies.

By @camille.littlecookie

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 400 g cream cheese
• 387 g condensed milk
• 225 g media crema
• 1.5 teaspoons soluble coffee
• 1 teaspoon vanilla
• 4 medium Pan de Muerto
• 1 cup whole milk
• 2 tablespoons instant soluble coffee
• 1 teaspoon vanilla
• 0 soaking mixture
• 0 soaked Pan de Muerto
• 0 coffee cream
• 10 pieces cookies
• 0 remaining ingredients
• 0 cocoa powder

Instructions

1. Prepare the coffee cream by combining cream cheese, condensed milk, media crema, soluble coffee, and vanilla in a bowl. Mix until smooth.
2. Cut the Pan de Muerto in half horizontally to create layers.
3. Prepare the soaking mixture by mixing whole milk, instant soluble coffee, and vanilla in a separate bowl.
4. Dip each half of Pan de Muerto into the soaking mixture briefly to absorb the flavors.
5. Place a layer of soaked Pan de Muerto at the bottom of a serving dish.
6. Spread a layer of the prepared coffee cream over the Pan de Muerto.
7. Add a layer of your favorite cookies over the coffee cream.
8. Repeat the layering process with the remaining soaked Pan de Muerto, coffee cream, and cookies until all ingredients are used.
9. Refrigerate the assembled tiramisu for at least 6 hours or until it is firm and the layers are well integrated.
10. Before serving, dust the top with cocoa powder to taste.