Tres Leches Tiramisu

• 1/2 cup half-and-half
• 1/3 cup unsweetened cocoa powder
• 1/4 cup sweetened condensed milk
• 1/4 cup evaporated milk
• 1/8 teaspoon cayenne pepper
• 1/4 cup coffee liqueur
• 1 cup whipping cream, chilled
• 1/3 cup powdered sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup mascarpone cheese, at room temperature
• 24 soft ladyfingers
• 1 fresh mango, peeled, seeded and cut into 1/2-inch pieces
• 1 pint fresh raspberries

1. For the spicy chocolate tres leches: In a small saucepan, whisk together the half-and-half, unsweetened cocoa powder, sweetened condensed milk, evaporated milk and cayenne pepper.
2. Bring to a simmer over medium heat.
3. Simmer for 2 minutes.
4. Remove the pan from the heat and whisk in the coffee liqueur.
5. Cool before using.
6. For the whipped cream: Pour the cream into a medium bowl.
7. Using an electric hand mixer, beat the cream until soft peaks form, 2 to 3 minutes.
8. Add the powdered sugar, cinnamon, vanilla and mascarpone.
9. Mix until well combined.
10. Dip the ladyfingers in the chocolate tres leches.
11. Place 2 to 3 ladyfingers in the bottom of each trifle dish.
12. Top with 1 tablespoon of the chocolate tres leches.
13. Top with 2 tablespoons of the whipped cream mixture, and then a few pieces of mango and raspberries.
14. Repeat the layers and garnish the top of each trifle with fruit pieces.
15. Chill until ready to serve.

cocoa, condensed milk, milk, cayenne pepper, coffee liqueur, whipping cream, powdered sugar, ground cinnamon, vanilla, mascarpone cheese, ladyfingers, fresh mango, fresh raspberries

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/tres-leches-tiramisu-recipe.html (may not work)