Ingredients
Equipment
Method
Prep the churro pieces and coffee mixture
- Cut the store-bought churros into 1/2-inch pieces so they layer evenly in the dish.
- Combine the cooled strong brewed coffee, cinnamon sugar, and rum or brandy (if using) in a bowl.
Make the mascarpone cream
- Whisk the egg yolks with granulated sugar over a double boiler until pale and thick, about 3-4 minutes.
- Remove the mixture from the heat and let it cool slightly for about 5 minutes.
- Fold the mascarpone cheese into the egg yolk mixture until smooth and fully combined.
- Gently fold in the whipped heavy cream until the mixture is creamy and uniform with no streaks.
Assemble and chill
- Spread a thin layer of the mascarpone mixture on the bottom of a 9x13 dish to anchor the first layer.
- Dip the churro pieces in the coffee mixture, then layer them over the cream.
- Alternate layers of cream and dipped churro pieces, ending with a cream layer.
- Mix the unsweetened cocoa powder and cinnamon, then dust it over the top for a cocoa finish.
- Cover with plastic wrap and refrigerate for at least 4 hours so the layers set and slice cleanly.
Notes
To keep layers neat, let the egg-yolk mixture cool slightly before adding mascarpone, then fold the whipped cream gently so it stays airy. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the cream texture can turn grainy. For a lighter option, use reduced-fat cream cheese-style mascarpone substitutes only if they are labeled as whipping-friendly and mix smoothly (texture may vary).