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I love to experiment in the kitchen and this Buñuelo Tiramisu makes it to the top of my lest of one of the best things I have ever created. It is made with My Nana’s Best Tasting Buñuelos and is absolutely delicious with just the right amount of sweetness. It’s also a showstopper dessert presented in a trifle dish with the beautiful layers on display. And it’s pretty easy to make and assemble too.

Buñuelo Tiramisu


  • 6 My Nana’s Buñuelos (5 for the layers, 1 crushed for topping)
  • 2 Cups Strong Black Coffee
  • 3 Tbs Unsweetened Cocoa Powder (separate 1 tbs for topping)
  • 1 pint heavy whipping cream
  • 1 tub mascarpone cheese
  • 1 heaping tablespoon granulated sugar
  • 2 tsp vanilla extract
  • 1 dark chocolate bar, finely chopped for topping


  1. Whip together the heavy cream, mascarpone cheese, vanilla and sugar until soft peaks form.
  2. Mix together the coffee and tablespoons of the cocoa powder in s large shallow dish.
  3. Soak one of the buñuelos in the coffee for a minute on each side. Then place on the bottom of the trifle dish.
  4. Spread a layer of the cream on the coffee soaked buñuelo. Keep alternating the layers ending with the cream.
  5. Crush the remaining buñuelo in a ziplock bag and mix with 1 tablespoon of the cocoa powder and the chocolate chunks. Sprinkle a generous layer of this mixture on the top of the tiramisu.
  6. Chill for 2 hours and serve.
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