Tiramisu Latte Coffee Drink (Printable Version)

Creamy coffee drink with mascarpone and espresso-soaked biscuits, topped with cocoa and chocolate.

# What You'll Need:

→ Coffee & Liqueur

01 - 2 shots (2 fl oz) hot espresso
02 - 1 fl oz coffee liqueur (optional)

→ Biscuit Layer

03 - 4 ladyfinger biscuits (savoiardi), crumbled

→ Cream Layer

04 - 4 fl oz whole milk
05 - 3.4 fl oz heavy cream
06 - 2.8 oz mascarpone cheese
07 - 2 tbsp granulated sugar
08 - ½ tsp vanilla extract

→ Garnish

09 - Unsweetened cocoa powder, for dusting
10 - Dark chocolate shavings (optional)

# Steps to Follow:

01 - Brew 2 shots of hot espresso. While hot, pour over crumbled ladyfingers in a shallow bowl. Add coffee liqueur if desired. Allow biscuits to soak for 2 minutes.
02 - In a bowl, whisk together mascarpone, heavy cream, whole milk, sugar, and vanilla extract until smooth and slightly thickened.
03 - Divide the espresso-soaked biscuit crumbles evenly between two large latte glasses or mugs.
04 - Pour the mascarpone cream mixture over the biscuit layer in each glass.
05 - Dust each serving generously with cocoa powder and top with dark chocolate shavings if preferred. Serve immediately with a spoon for stirring and scooping.

# Additional Tips::

01 -
  • It tastes like you spent hours on it but takes barely fifteen minutes to pull together.
  • The moment those soaked biscuit crumbles hit your tongue followed by silky mascarpone cream is pure happiness in a glass.
  • You can make it stronger or sweeter depending on your mood, and it works whether you're alone or hosting friends.
02 -
  • Room temperature mascarpone is non-negotiable—cold mascarpone will seize up and get grainy when you whisk it with the cream.
  • The two-minute soak time for the biscuits is the sweet spot; any longer and they dissolve into bitter coffee sludge, shorter and they stay too dry.
03 -
  • Chill your mixing bowl before whipping the cream layer if your kitchen is warm; it makes the whole process faster and gives you better texture.
  • Brew extra espresso and keep it warm while you layer—you want hot espresso hitting those biscuits, not lukewarm shots that don't properly soften them.
Go Back