Save to Pinterest The first time I ordered a tiramisu latte at a small Roman café, I watched the barista layer espresso-soaked ladyfingers with clouds of mascarpone cream right in front of me, then dust it all with cocoa like she was painting. That moment changed how I thought about coffee drinks—suddenly they didn't have to be simple or quick. I came home determined to recreate it, and now this drink sits somewhere between dessert and comfort, making mornings feel a little more intentional.
I made this for my sister one gray Sunday morning when she showed up unannounced, and she sat at my kitchen counter watching the layers come together, asking questions about every step. By the time I handed her the finished glass with those chocolate shavings catching the light, she'd already decided this was her new favorite drink—and she's not someone who gets excited about beverages easily.
Ingredients
- Hot espresso (2 shots, 60 ml): The backbone of everything here; use freshly pulled espresso if you can because the heat and aroma matter as much as the flavor.
- Coffee liqueur (30 ml, optional): This adds subtle depth and a touch of sweetness, but skip it entirely if you're keeping things alcohol-free or want to taste the coffee more clearly.
- Ladyfinger biscuits (4, crumbled): Look for savoiardi specifically—they're denser and soak up the espresso without falling apart into mush like softer biscuits do.
- Whole milk (120 ml): This keeps the cream layer from becoming too heavy, creating that perfect balance between indulgent and drinkable.
- Heavy cream (100 ml): The secret to that luxurious texture; don't skip it or substitute with something lighter unless you absolutely have to.
- Mascarpone cheese (80 g): Room temperature mascarpone whips up beautifully, so take it out of the fridge before you start mixing.
- Sugar (2 tbsp): Just enough to sweeten without making it cloying—you're not making a dessert, you're making a drink.
- Vanilla extract (½ tsp): A whisper of vanilla ties everything together and makes the mascarpone taste richer.
- Unsweetened cocoa powder: The final flourish that adds bitterness to balance the sweetness and makes it look intentional.
- Dark chocolate shavings (optional): Use a vegetable peeler on a bar of dark chocolate to get those delicate curls.
Instructions
- Brew and Soak:
- Pour your hot espresso over the crumbled ladyfingers in a shallow bowl, add coffee liqueur if you're using it, and let everything sit for exactly two minutes. You want the biscuits softened but still holding some texture—they should smell incredible at this point.
- Whip the Cream:
- Combine mascarpone, heavy cream, milk, sugar, and vanilla in a bowl and whisk vigorously for about a minute until the mixture is smooth and slightly thickened. The texture should be silky, almost mousse-like.
- Layer in Glasses:
- Divide the espresso-soaked biscuit crumbles evenly between two large latte glasses or mugs, then pour the mascarpone cream mixture over top.
- Dust and Serve:
- Use a sifter or fine mesh strainer to generously dust cocoa powder over the surface, add dark chocolate shavings if you're feeling fancy, and serve immediately with a spoon.
Save to Pinterest The best part about making this drink is how it transforms a regular morning into something deliberate. There's a quietness to layering and dusting that feels almost meditative, and by the time you take that first sip, you've already given yourself a small gift before the day really starts.
Why This Isn't Just Another Coffee Drink
Most coffee drinks are designed to be gulped down between meetings, but this one actually wants you to slow down. The spoon is intentional—you're meant to stir the layers together as you drink, so every sip tastes slightly different as the biscuits dissolve further and the cream releases more flavor. It's the kind of drink that makes you taste your coffee instead of just consuming it.
Making It Your Own
The framework here is solid, but there's real room to play. Some mornings I use cold brew instead of espresso and chill everything for an iced version, other times I add a sprinkle of cinnamon or a tiny pinch of sea salt to the cream layer. You could swap the coffee liqueur for hazelnut or almond liqueur if that calls to you, or skip alcohol altogether and add an extra tablespoon of vanilla.
Dairy-Free and Allergy-Friendly Swaps
If dairy isn't an option, use oat or almond milk, vegan mascarpone substitute, and coconut cream whisked together to get that same silky texture. The biscuits are your real challenge since most ladyfingers contain eggs and gluten, so hunt for specialty versions if you need them, or substitute crispy almond cookies for a completely different but equally delicious experience. The drink will taste different but it will absolutely still be worth making.
- Heavy whipping cream can be replaced with full-fat coconut cream for a vegan version that actually whips up beautifully.
- Double-check that your ladyfingers or substitute biscuits don't list tree nuts if that's a concern for you or your guests.
- Always taste the mascarpone cream before serving—sometimes you'll want to add an extra half teaspoon of sugar depending on the brand.
Save to Pinterest This drink has become my answer to the question of what to make when someone needs comfort without much effort. It's generous in its way, asking for just enough skill to feel accomplished but not so much that anyone should feel nervous about trying it.
Common Recipe Questions
- → Can I make it without coffee liqueur?
Yes, simply omit the coffee liqueur to keep the flavors focused on espresso and mascarpone cream.
- → What type of biscuits are best for soaking?
Ladyfinger biscuits (savoiardi) work best as they absorb the espresso well without becoming too soggy.
- → Is there a dairy-free option available?
Use almond or oat milk and replace mascarpone with a vegan alternative to create a dairy-free variation.
- → How should I serve the drink?
Serve in large latte glasses or mugs, topped with cocoa powder and optional chocolate shavings, accompanied by a spoon.
- → Can I prepare it in advance?
For best texture, assemble just before serving to keep the biscuit layer crisp yet soaked and the cream fresh.