Capirotada Tiramisu

Start making the syrup; add in a pot all the ingredients until boiled and the piloncillo dissolved. The onion gives the savory flavor and cuts down the sweetness. Now make the cream mixing the two ingredients until they are well incorporated. Time to assemble; grease with the butter an oven-safe dish or pan, lay one layer of ladyfingers, cut them if needed to fit, and then with a spoon, add syrup over the ladyfingers to absorb it, ensure all of them are very wet in the syrup. Next, spread a layer of cream on top of the ladyfingers. Slice one banana and place it all over on top of the cream; add half of the toasted peanuts all over and half of the coconut, followed by half of the raisins and half of the queso fresco. Now repeat all the steps starting with another layer of ladyfingers, but this time, submerge them in the syrup to avoid a lot of dripping. Top the second layer of ingredients with another layer of syrup-wet ladyfingers. Cover with foil with a piece of parchment paper in between; you can also spray butter or oil or rub the butter in the foil to avoid it sticking to the ladyfingers while baking. Bake at 380 F for 25 minutes. When done, spread the rest of the cream on top and then grind a tablet of Mexican chocolate to sprinkle all over the top.