Tiramisu Latte Coffee Drink

I discovered this drink entirely by accident on a rainy afternoon when I was too lazy to make a proper tiramisu but desperately wanted that same indulgent flavor in my cup. Staring at leftover ladyfingers and a freshly pulled espresso, I wondered: what if I just built the whole thing in a glass instead? That first sip felt like a small kitchen triumph, the crumbled biscuits softening into the creamy mascarpone while the coffee heat melted everything into something both familiar and entirely new.

My friend Marco tasted this while visiting from Milan, and I watched his face go through this whole journey of surprise and amusement. He called it beautiful chaos, which felt exactly right—not traditional, not trying to be, but capturing that tiramisu spirit in a completely unpretentious way. He's been texting me for the recipe ever since.

Ingredients

• Hot espresso (2 shots, 60 ml): This needs to be genuinely hot so it softens the ladyfingers just enough without turning them into mush; pull it right before you need it.
• Coffee liqueur (30 ml, optional): It adds a subtle warmth and depth, but leave it out if you prefer something lighter or are avoiding alcohol.
• Ladyfinger biscuits (4, crumbled): These are the texture anchor, so break them into varied sizes—some fine crumbs, some chunkier pieces create the best mouthfeel.
• Whole milk (120 ml): Keeps the cream layer from becoming too heavy while still adding richness.
• Heavy cream (100 ml): This is what gives you that luscious, spoonable texture that makes the drink feel indulgent.
• Mascarpone cheese (80 g): Room temperature works best because it whisks in smoothly without lumps; cold mascarpone fights back.
• Sugar (2 tbsp): Just enough sweetness to balance the bitter coffee without making it cloying.
• Vanilla extract (½ tsp): A quiet addition that ties everything together and softens the intensity of the cocoa powder finish.
• Unsweetened cocoa powder: Don't skip the dusting—it's the final flavor note and looks absolutely stunning.
• Dark chocolate shavings (optional): For those moments when you want to make it feel extra special.

Instructions

Pull the espresso and soak your biscuits:

While the espresso is steaming hot, pour it over your crumbled ladyfingers in a shallow bowl, add the coffee liqueur if using, and let them sit for exactly 2 minutes. Watch them darken and soften—you want them tender but not dissolving into coffee soup.

Whisk the cream together:

In a separate bowl, whisk the mascarpone, heavy cream, milk, sugar, and vanilla extract until it comes together into something smooth and slightly thickened, with a texture that clings to the whisk. It should feel luxurious, not thin.

Layer into your glasses:

Divide those espresso-soaked biscuits between two large glasses or mugs, pressing them down gently so they settle into the bottom with all those beautiful coffee flavors collected there.

Pour the cream over:

Spoon the mascarpone cream mixture over the biscuit layer, letting it flow down and nestle around the crumbles, creating a second luxurious layer.

Dust and finish:

Here's where the magic happens: sift cocoa powder generously over the top until it looks like a light dusting of earth, then add chocolate shavings if you're feeling it.

Serve immediately:

Bring it to the table right away with a spoon so people can stir it as they drink, mixing layers as they go, discovering different flavors in every sip.

Save

What surprised me most was how this drink managed to feel both decadent and honest, like a simple cup of coffee that decided to become something more. My kids actually asked for it the next morning, which meant I'd accidentally created something that bridges the gap between what adults want and what kids think tastes like celebration.

Why This Feels Like More Than a Coffee Drink

There's something about layering ingredients that makes people slow down and pay attention. Instead of gulping a beverage, you're building something, tasting each element, discovering how coffee and cream and cocoa can work together. It's a reminder that a simple cup can become a small moment of luxury if you take the time to do it thoughtfully.

Temperature and Timing Matters

The best version of this drink happens when everything hits the glass at the right temperature. The espresso needs to be hot enough to slightly warm the mascarpone cream without cooking it, and serving immediately means you get that beautiful contrast between the warm coffee layer and the cool, creamy top. Once it sits for more than a few minutes, the layers start to blur together, which isn't bad, just different.

Making It Your Own

This recipe is forgiving enough to play with, which is honestly one of its best qualities. You can adjust sweetness by tweaking the sugar, experiment with different biscuits or cookies, or try various coffee liqueurs to see how each one shifts the flavor. I've made it with hazelnut liqueur on a whim and it somehow worked beautifully, proving that the foundation is solid enough to support your own ideas.

• For a lighter version, swap the heavy cream for crème fraîche or use half milk and half cream instead.
• If you want more coffee intensity, use a double shot or skip the liqueur entirely and let the espresso shine.
• Keep the mascarpone at room temperature and taste the cream layer before you layer everything—that way you can adjust sweetness if your particular batch of biscuits absorbed more or less sugar.

Save

This drink works because it honors tiramisu but doesn't pretend to be it, asking instead: what if we stopped worrying about tradition and just made something delicious? That's the real spirit of cooking.

Recipe Questions & Answers

→ Can I make this drink without alcohol?

Yes, simply omit the coffee liqueur for a non-alcoholic version without compromising the flavor balance.

→ What type of biscuits are best for soaking?

Ladyfinger biscuits (savoiardi) work well as they absorb espresso without becoming soggy too quickly.

→ How can I make a dairy-free version?

Use almond or oat milk and a vegan mascarpone substitute to create a lighter, dairy-free option.

→ Is it necessary to use freshly brewed espresso?

Fresh espresso ensures optimal flavor and heat to soak the biscuits properly, enhancing the overall taste.

→ What garnish complements this coffee drink?

Dusting with unsweetened cocoa powder and optional dark chocolate shavings adds an elegant finishing touch.