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Tres Leches Tiramisu

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 individual trifle dishes
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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


Special equipment:
4 individual trifle dishes
  1. 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. 
  2. 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.
  3. 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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