- 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
- 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.
- 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.
- Cook for 2 to 3 minutes or until golden, rolling occasionally.
- Remove onto a paper towel-lined plate to drain. Roll in cinnamon sugar and leave to cool completely.
- 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!
- Arrange the churros in the bottom of a 9-inch square baking dish and then spoon half of the tiramisu mixture over the top.
- Repeat the process with another layer of churros, and finish with the final half of the tiramisu mixture.
- Refrigerate at least 4 hours, or overnight. When ready to serve, dust the top of the tiramisu with cocoa.