Café de Olla Tiramisu

1. Stir the café de olla and 1/4 cup of the crème de cacao together in a medium bowl. Set aside.
2. Whisk together the mascarpone and remaining 2 tablespoons crème de cacao in a large mixing bowl until well combined. Set aside.
3. Bring 2 inches of water to a gentle simmer in a small saucepan over medium-low heat. Whisk the egg yolks and piloncillo in a medium heatproof bowl until combined. Place the bowl over the simmering water (make sure the bottom doesn’t touch the water). Whisk the mixture constantly until it is pale yellow, hot to the touch and has doubled in volume, 4 to 6 minutes; scrape down the sides of the bowl occasionally with a rubber spatula as it cooks.
4. Remove the bowl with the yolks and sugar from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the reserved mascarpone until combined. Refrigerate, uncovered, until ready to assemble the tiramisu.
5. In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the cream, orange zest, 1/2 teaspoon cinnamon and salt. Beat on medium speed until stiff peaks form, 4 to 6 minutes. Fold the whipped cream into the reserved mascarpone mixture in 2 batches with a rubber spatula until just combined. Set aside.
6. To assemble the tiramisu, stir the cocoa and remaining 2 teaspoons cinnamon together in a small bowl. Place half of the cocoa-cinnamon mixture into a small fine-mesh sieve and use it to dust the bottom of a 9-by-13-inch baking dish.
7. One at a time, dip 20 of the ladyfingers into the café de olla mixture until they’re moist but still hold their shape, 2 to 3 seconds. Arrange the soaked ladyfingers in a single layer over the bottom of the baking dish; it’s okay if they overlap slightly. Spread half of the mascarpone mixture over the ladyfingers in an even layer with a small offset spatula. Repeat dipping and layering in the remaining 20 ladyfingers and spread with the remaining mascarpone cream. Cover the baking dish with plastic wrap and refrigerate for at least 8 hours up to 24 hours.
8. When ready to serve, remove the plastic wrap and dust the top of the tiramisu with the remaining cocoa-cinnamon mixture. Use a vegetable peeler to make shavings of chocolate, if using, and scatter over the top of the tiramisu. Enjoy!

Café de Olla:

1. Bring 4 cups of water to a boil in a medium Dutch oven or saucepan, uncovered, over medium-high heat. Reduce the heat until the water just boils. Carefully add the piloncillo, cinnamon sticks, clove and star anise. Stir occasionally with a wooden spoon for about 5 minutes. Turn off the heat, add the ground coffee and stir. Cover the pan and let the mixture steep for 7 minutes.
2. Strain the coffee through a mesh strainer lined with cheesecloth.