Tiramisu Latte Coffee Drink (Printable)

A rich blend of espresso, mascarpone cream, and biscuit crumbles for a smooth coffee indulgence.

# 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 - 1/2 cup whole milk
05 - 3.4 fl oz heavy cream
06 - 2.8 oz mascarpone cheese
07 - 2 tablespoons granulated sugar
08 - 1/2 teaspoon vanilla extract

→ Garnish

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

# How to make it:

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

# Expert suggestions:

01 -
  • It tastes like dessert but you can drink it for breakfast without anyone questioning your life choices.
  • The whole thing comes together in less time than it takes to find a clean spoon, making it perfect for when you need something special right now.
  • Every layer actually works together instead of competing, creating this perfect balance of bitter coffee and sweet cream that keeps you coming back.
02 -
  • If your mascarpone comes straight from the fridge, it'll fight you; let it sit on the counter for 10 minutes or it'll whisk into lumpy bits that refuse to cooperate.
  • The espresso-soaked biscuits need exactly the right soak time—too short and they're still crunchy, too long and they dissolve into nothing, so those 2 minutes matter.
  • Don't whisk the cream layer too vigorously or you'll turn it into something closer to whipped cream, which changes the whole spoonable texture you're going for.
03 -
  • Crumble your ladyfingers by hand rather than crushing them—varied sizes create better texture contrast than uniform crumbs.
  • If you don't have a sifter, use a fine mesh strainer to dust the cocoa powder, which keeps it from clumping and looks more intentional.
  • Make the cream layer just before serving so it stays at its best texture and doesn't start to separate or weep liquid.
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