Tres Leches Tiramisu

Total Time:
35 min
30 min
5 min

4 individual trifle dishes

  • Spicy Chocolate Tres Leches:
  • 1/2 cup half-and-half
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup coffee liqueur
  • Whipped Cream:
  • 1 cup whipping cream, chilled
  • 1/3 cup powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mascarpone cheese, at room temperature
  • 24 soft ladyfingers
  • 1 fresh mango, peeled, seeded and cut into 1/2-inch pieces
  • 1 pint fresh raspberries
Watch how to make this recipe.
  • For the spicy chocolate tres leches: In a small saucepan, whisk together the half-and-half, unsweetened cocoa powder, sweetened condensed milk, evaporated milk and cayenne pepper. Bring to a simmer over medium heat. Simmer for 2 minutes. Remove the pan from the heat and whisk in the coffee liqueur. Cool before using.

  • For the whipped cream: Pour the cream into a medium bowl. Using an electric hand mixer, beat the cream until soft peaks form, 2 to 3 minutes. Add the powdered sugar, cinnamon, vanilla and mascarpone. Mix until well combined.

  • Dip the ladyfingers in the chocolate tres leches. Place 2 to 3 ladyfingers in the bottom of each trifle dish. Top with 1 tablespoon of the chocolate tres leches. Top with 2 tablespoons of the whipped cream mixture, and then a few pieces of mango and raspberries. Repeat the layers and garnish the top of each trifle with fruit pieces. Chill until ready to serve.

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    This recipe is featured in:

    Cinco de Mayo