Save I discovered this drink on a gray Tuesday morning when my espresso machine was acting temperamental and I'd just opened a package of ladyfingers meant for dessert. Instead of abandoning the coffee idea, I crumbled those biscuits into a mug and poured hot espresso over them, watching them soften while I whisked up some mascarpone I had sitting in the fridge. The result was something between a coffee and a spoon-worthy indulgence, and I've been making it ever since whenever I want dessert that doesn't require an oven.
I made this for my neighbor one Saturday afternoon after she complained about missing Italian pastries from her childhood, and watching her face light up when she realized she could eat it with a spoon while sipping was worth every second. That's when I knew this wasn't just a drink hack, but something that actually belonged in a glass.
Ingredients
- Hot espresso: Two shots of strong, freshly brewed espresso is the backbone here, so use coffee you actually enjoy drinking because you'll taste every bit of it.
- Ladyfinger biscuits: The savoiardi style ones hold up better to soaking than delicate ladyfingers, and they're worth seeking out because they don't disintegrate into mush.
- Mascarpone cheese: Don't skip this or substitute with cream cheese, which will make everything taste like cheesecake instead of the silky richness you're after.
- Heavy cream: Whipping it slightly changes the texture from dense to almost mousse-like, which is where the magic happens.
- Coffee liqueur: Totally optional, but a splash deepens the flavor without making it taste boozy if you're gentle about it.
- Cocoa powder: Unsweetened is essential because the drink is already sweet, and that bitter dust on top is what keeps it from feeling cloying.
Instructions
- Brew and soak:
- Pour your hot espresso over the crumbled ladyfingers right away, letting the heat do the work of softening them while they absorb all that coffee flavor. If you're using coffee liqueur, add it now and stir everything together for about two minutes until you have a tender, coffee-soaked mess.
- Whisk the cream:
- In a separate bowl, combine mascarpone, heavy cream, milk, sugar, and vanilla, whisking until it's smooth and begins to thicken slightly. You want it to hold a bit of texture but still pour easily, so don't overwork it into stiff peaks.
- Layer in the glass:
- Divide those soaked biscuit crumbles between your glasses or mugs, packing them down gently so they form a little cushion at the bottom. This is where the spoon-worthy texture comes from, so don't skip this step.
- Pour the cream:
- Slowly pour the mascarpone mixture over the biscuits, letting it settle and mingle with the coffee flavors underneath. The cream will sit on top and create that beautiful two-layer effect you see in tiramisu.
- Dust and serve:
- Generously sift cocoa powder over the top using a small sieve if you have one, then add chocolate shavings if you're feeling fancy. Serve immediately with a long spoon so people can scoop down through all the layers.
Save I remember my daughter trying this for the first time and announcing with complete seriousness that it was coffee you could eat, which is exactly the right way to think about it. That moment, watching someone understand what you made for them, that's what keeps me making this on quiet mornings.
Making It Your Own
The beauty of this drink is that it bends to whatever you have in your kitchen. I've made versions with almond milk when dairy felt too heavy, and substituted the coffee liqueur with a drizzle of honey because I was out and it tasted unexpectedly good.
Dairy-Free Adjustments
If you want to skip the dairy entirely, use oat milk because it has that richness that makes the drink feel indulgent, and find a vegan mascarpone if you can because coconut cream changes the flavor too much. The rest of the technique stays the same, though you might notice the texture is slightly less thick and that's perfectly fine.
When You Need a Moment
There's something about drinking something this good that makes ordinary Tuesday mornings feel a little less ordinary. This is the drink I make when I want to feel fancy without any of the fuss, when I'm sitting alone or when I want to do something kind for someone else without it being a big production.
- A small piece of biscotti on the side is perfect for dipping if you want extra biscuit texture.
- If the mascarpone mixture gets too thick while you're working, stir in a splash more milk to loosen it.
- The cocoa powder makes the biggest difference in flavor, so don't be shy with how much you dust on top.
Save Make this when you want to remember that the best things often happen when you stop following the plan and start playing around in your kitchen instead. It's coffee, it's dessert, it's an afternoon moment all in one glass.
Recipe FAQs
- → Can I make the tiramisu latte without alcohol?
Yes, simply omit the coffee liqueur to enjoy a non-alcoholic version without sacrificing flavor.
- → What alternatives can I use for mascarpone cheese?
You can substitute mascarpone with vegan cream cheese or a blend of cream cheese and heavy cream for a similar creamy texture.
- → How should I prepare the ladyfinger biscuits?
Crumbled ladyfingers are soaked briefly in hot espresso to absorb the coffee flavor, forming the base layer of the beverage.
- → Is it possible to use plant-based milk?
Yes, almond or oat milk can be used along with vegan mascarpone alternatives for a lighter, dairy-free drink.
- → How do I garnish the tiramisu latte?
Dust the top generously with unsweetened cocoa powder and optionally add dark chocolate shavings for extra richness.
- → What tools are needed to make this beverage?
You will need an espresso machine or coffee maker, a whisk or hand mixer, mixing bowls, latte glasses or mugs, and a sifter for cocoa.