• 1 piping bag’s worth of churro batter
  • 2 cups tiramisu filling (mascarpone, whipped cream and 3 egg yolks)
  • 1 cup cold espresso or strong coffee
  • 1/2 cup Kahlua
  • Cocoa powder, for dusting


  1. Transfer the churro dough into a piping bag with a star tip nozzle. Heat oil over medium high in a wok or small, deep saucepan.
  2. Pipe small lengths of dough into the oil, snipping with scissors. Do 3 to 4 per batch and keep going until you run out of batter.
  3. Cook for 2 to 3 minutes or until golden, rolling occasionally.
  4. Remove onto a paper towel-lined plate to drain. Roll in cinnamon sugar and leave to cool completely.
  5. Mix the cold espresso or strong coffee with the Kahlua. Dip the churros into the mixture just long enough to get them wet, do not soak them!
  6. Arrange the churros in the bottom of a 9-inch square baking dish and then spoon half of the tiramisu mixture over the top.
  7. Repeat the process with another layer of churros, and finish with the final half of the tiramisu mixture.
  8. Refrigerate at least 4 hours, or overnight. When ready to serve, dust the top of the tiramisu with cocoa.