Cuban-Italian fusion recipe
Guava and Cuban Coffee Tiramisu
A Cuban-Italian fusion tiramisu with ladyfingers, strong coffee, mascarpone and layers of guava. No alcohol or added raw egg.
- Preparation30 min
- Cooking5 min
- Total time6 h 55 min
- Servings1 dish, 18 × 20 cm, 6 servings
- DifficultyMedium
This tiramisu combines strong Cuban-style coffee with thin layers of guava and a smooth mascarpone cream. The fruit adds a sweet, tropical contrast to the coffee, while the ladyfingers give the dessert its structure.
It is assembled in a dish and cut into portions after resting. This Cuban-Italian fusion version differs from tiramisu served in glasses with María cookies: here, ladyfingers and a guava filling are used.
Ingredients
Check off the ingredients you have.
Method
- Prepare the coffee and let it cool. Heat the chopped guava paste with the water for 4–5 minutes, stirring until thick and spreadable. Let cool completely.
- Stir the mascarpone with a spatula for a few seconds to smooth it. In another bowl, whip the cold cream with the powdered sugar and vanilla until it forms firm peaks but is not grainy.
- Fold the whipped cream into the mascarpone in three batches. Mentally divide the cream into three parts.
- Quickly dip half the ladyfingers in the cold coffee and arrange them in a dish approximately 18 × 20 cm. Cover with one-third of the cream and spread half the guava over it in a thin layer.
- Repeat with the remaining dipped ladyfingers, another third of the cream and the remaining guava. Finish with the last portion of cream, spreading it without pressing down.
- Cover without letting the plastic wrap touch the surface and refrigerate for at least 6 hours, preferably overnight.
- Just before serving, dust with a thin layer of cocoa. Cut six portions with a clean knife, revealing the layers of coffee, cream and guava.
