Save The first time I tried a tiramisu latte, I was sitting in a small café in Rome on a drizzly afternoon, watching the barista layer espresso-soaked ladyfingers with clouds of mascarpone cream right into a tall glass. There was something almost indulgent about drinking dessert, and I became obsessed with recreating that moment at home. Now, whenever I make this drink, I'm transported back to that quiet corner table, except I'm standing in my own kitchen with the smell of fresh espresso filling the air.
I made this for my partner on a Sunday morning when we were both too lazy to leave the house, and watching their eyes light up when they took that first sip reminded me that the simplest gestures often mean the most. We sat on the kitchen counter in our pajamas, passing the glass back and forth, arguing good-naturedly about who deserved the spoon to get more of those sweet biscuit crumbles at the bottom.
Ingredients
- Hot espresso (2 shots, 60 ml): The foundation of everything—use freshly pulled espresso if you can, because the temperature matters for how the biscuits absorb the coffee.
- Coffee liqueur (30 ml, optional): This adds a subtle depth, but honestly, the drink is perfect without it if you want to keep things simple.
- Ladyfinger biscuits (4, crumbled): These are the soul of the drink; they soften beautifully when they meet the hot espresso and create those dreamy texture moments.
- Whole milk (120 ml): This keeps the cream mixture from being too heavy and adds a gentle sweetness.
- Heavy cream (100 ml): What makes this rich and luxurious—don't skip this or use a substitute unless you have to.
- Mascarpone cheese (80 g): The star ingredient that makes it taste like real tiramisu; make sure it's soft and at room temperature before you start.
- Sugar (2 tbsp): Just enough to balance the bitterness of the coffee without making it cloying.
- Vanilla extract (½ tsp): A whisper of vanilla that ties everything together.
- Unsweetened cocoa powder for dusting: The final touch that makes it look as good as it tastes.
- Dark chocolate shavings (optional): For when you want to take it from beautiful to show-stopping.
Instructions
- Brew and soak:
- Pull your espresso shots and immediately pour them over the crumbled ladyfingers in a shallow bowl, adding the coffee liqueur if you're using it. Give them exactly 2 minutes to soak—this is the sweet spot where they absorb the coffee but don't turn into mush.
- Whip the cream mixture:
- In a separate bowl, whisk together the mascarpone, heavy cream, milk, sugar, and vanilla until you have something smooth and slightly thickened with soft peaks forming. Don't overwhisk or you'll end up with grainy texture.
- Layer in the glasses:
- Divide those gorgeous espresso-soaked biscuit crumbles between two tall latte glasses or mugs, letting some of the liquid pool at the bottom.
- Add the cream:
- Pour the mascarpone mixture over the biscuit layer, letting it cascade down and settle into all the nooks and crannies.
- Dust and garnish:
- Generously dust the top with cocoa powder using a fine sifter, then add chocolate shavings if you're feeling fancy. The cocoa powder should be thick enough that you can barely see the cream underneath.
- Serve right away:
- This is best enjoyed immediately while the contrast between the warm soaked biscuits and cool cream is still at its peak. Serve with a long spoon for stirring and scooping.
Pin it There's a moment right after you dust that cocoa powder on top when the whole thing stops being just a drink and becomes a small work of art. My friend Sarah called it "fancy coffee you can justify having on a Tuesday," and honestly, that's exactly what it is.
Variations to Try
I've experimented with this in a dozen different ways depending on what was in my kitchen and how adventurous I was feeling. Some nights I swap the milk for almond or oat milk for something lighter, and it still tastes incredible because the mascarpone carries all the richness you need. If you want to make it alcohol-free, the coffee liqueur disappears and honestly, no one misses it because the espresso is strong enough on its own.
What to Serve With It
The tiramisu latte doesn't need much, but I always have something on the side to complement it. A piece of biscotti is perfect for dunking, or just a small square of dark chocolate to nibble between sips.
A Note on Technique
The magic of this drink is all in the layering and the temperature contrast—the warmth of the soaked biscuits against the cool sweetness of the mascarpone cream creates this moment of complete indulgence. Whisking the cream properly makes all the difference; you want it smooth but not separated, and a hand whisk works just as well as an electric mixer if you have a little patience. This isn't a rushed drink, and that's part of its charm.
- Always use fresh espresso that's hot enough to properly soften those biscuits.
- If your mascarpone is cold, let it sit out for 15 minutes before mixing so it incorporates smoothly.
- The cocoa powder topping is not optional—it's what makes it look like the dessert it truly is.
Pin it This is the kind of drink that turns an ordinary moment into something worth savoring. Make it for someone you love, or make it for yourself on a day when you deserve a little indulgence.
Frequently Asked Questions
- → Can I make this drink without alcohol?
Yes, simply omit the coffee liqueur for a smooth, alcohol-free version with all the creamy flavors intact.
- → What alternatives exist for dairy ingredients?
Use almond or oat milk along with a vegan mascarpone substitute to create a lighter, dairy-free variation.
- → How long should the biscuit layer soak?
Let the crumbled ladyfingers soak in hot espresso (and liqueur if used) for about 2 minutes to absorb rich flavors without becoming too soggy.
- → What tools are best for preparing this drink?
An espresso machine or coffee maker, plus a whisk or hand mixer, are essential for perfect layering and smooth cream texture.
- → Can the drink be prepared ahead of time?
It's best served immediately to enjoy the contrast of textures, but assembling shortly beforehand and refrigerating briefly is possible.