Tiramisu Latte Coffee Blend (Print Version)

A luscious coffee drink with espresso, mascarpone cream, and crumbled biscuits topped with cocoa powder.

# Ingredient List:

→ 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 - ½ cup whole milk
05 - ⅖ cup heavy cream
06 - 2.8 oz mascarpone cheese
07 - 2 tablespoons sugar
08 - ½ teaspoon vanilla extract

→ Garnish

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

# How-To Steps:

01 - Brew 2 shots of espresso. While hot, pour over crumbled ladyfingers in a shallow bowl. Add coffee liqueur if using. Let soak for 2 minutes.
02 - In a bowl, whisk mascarpone cheese, 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 evenly over the biscuit layer in each glass.
05 - Dust generously with unsweetened cocoa powder and add dark chocolate shavings if desired.
06 - Serve immediately with a spoon for stirring and scooping.

# Helpful Tips:

01 -
  • It tastes like you spent hours making tiramisu, but you're actually done in 15 minutes.
  • The contrast between soaked-soft biscuit and silky mascarpone cream is genuinely addictive.
  • It's indulgent enough for dessert but presented as a drink, so it feels a little rebellious.
02 -
  • Room-temperature mascarpone is the difference between a smooth cream and one full of frustrating lumps that won't whisk out no matter how hard you try.
  • The 2-minute soak is sacred—too short and the biscuits stay crunchy, too long and they turn to sludge at the bottom of your glass.
03 -
  • Brew your espresso right before you're ready to layer, so the heat actually helps the cream mixture set slightly and keeps the whole drink at that perfect warm-not-hot temperature.
  • If you're making this for guests, prep your mascarpone mixture ahead of time and just reheat the espresso when they arrive—it saves you from frantic whisking in front of people.
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