Avocados From Mexico x Piada: Avocado Tiramisu

Avocados From Mexico x Piada: Avocado Tiramisu Recipe

Some recipes sound a little unexpected. This is one of them.

As part of Piadacado Week with Avocados From Mexico, Chef Walter put a fresh spin on a beloved Italian dessert with Avocado Tiramisu. Rich mascarpone, bold espresso and a hint of citrus come together with creamy avocado for a dessert that's surprisingly light, smooth and absolutely worth trying.

What You'll Need
Avocado Mascarpone Cream
16 oz. mashed avocado
16 oz. mascarpone cheese
2 tsp. vanilla bean paste
1 Tbsp. dark rum
1 tsp. lemon juice
1 tsp. orange zest
1 cup granulated sugar
1 cup heavy cream

Espresso Mixture
2 cups strong espresso
2 Tbsp. dark rum
1 Tbsp. coffee liqueur
2 Tbsp. granulated sugar

To Assemble
2 packages ladyfingers
¼ cup cocoa powder
Flaky sea salt, for finishing

Recipe makes one 9x13-inch Tiramisu. We recommend preparing in a clear, glass dish so you can see the beautiful layers!

Make the avocado mascarpone cream. In a food processor, blend the mashed avocado, mascarpone, vanilla bean paste, dark rum, lemon juice, orange zest and sugar until smooth.

Whip the cream. In a separate bowl, whip the heavy cream to medium peaks, then gently fold it into the avocado mascarpone mixture. Set aside.

Prepare the espresso mixture. Stir together the espresso, dark rum, coffee liqueur and sugar until combined.

Build the first layer. Quickly dip each ladyfinger into the espresso mixture for about one second per side, then arrange them in a single layer in the bottom of a 9x13-inch baking dish.

Add the filling. Spread half of the avocado mascarpone cream over the ladyfingers and lightly dust with cocoa powder.

Repeat. Add a second layer of dipped ladyfingers, then spread the remaining cream evenly over the top. Finish with a dusting of cocoa powder and a pinch of flaky sea salt.

Chill before serving. Refrigerate until well chilled, then slice and enjoy.