Our take on the classic Italian dessert, tiramisu, uses Dominican rum paired with our Coffee Chocolate Mexicano for incredibly rich flavor. We love using a trifle dish for a presentation that will really wow guests.
1 package Taza Coffee Chocolate Mexicano, chopped
1/2 cup hot brewed espresso (from instant or made conventionally)
2 tablespoons Dominican Rum (like Brugal)
1 1/2 cups heavy cream
1/3 cup powdered sugar
6 ounces cream cheese
Two 7-ounce packages Ladyfinger cookies
Whipping cream, to garnish
Shaved chocolate, to garnish
1. Combine chopped chocolate, hot espresso, and rum and mix together until the chocolate has fully melted.
2. In a mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar until thick, then add the cream cheese a little bit at a time until fully incorporated.
3. To assemble the Tazamisu, dip ladyfingers in coffee mixture one at a time, and place in the bottom of the trifle dish until the bottom is lined. Top with a layer of the cream mixture, then repeat, layering dipped ladyfingers and cream mixture until trifle dish is full. Can be assembled 1 day ahead. To serve, top with additional whipped cream and shaved chocolate.