Tiramisu Latte Coffee Drink (Printable)

Rich tiramisu latte blending espresso, mascarpone cream, and cocoa dusting for a decadent sip.

# What You 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 - ½ cup whole milk
05 - ⅓ cup heavy cream
06 - 3 oz mascarpone cheese
07 - 2 tbsp granulated sugar
08 - ½ tsp vanilla extract

→ Garnish

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

# How-To:

01 - Brew the espresso. While hot, pour it over the crumbled ladyfingers placed in a shallow bowl. Add coffee liqueur if using and allow the mixture to soak for 2 minutes.
02 - In a bowl, whisk together mascarpone cheese, heavy cream, whole milk, sugar, and vanilla extract until smooth and slightly thickened.
03 - Distribute the espresso-soaked biscuit crumbles evenly between two large latte glasses or mugs.
04 - Pour the mascarpone cream mixture over the biscuit layer in each glass, ensuring even coverage.
05 - Generously dust the top with unsweetened cocoa powder and add dark chocolate shavings if desired. Serve immediately with a spoon for stirring and scooping.

# Expert Advice:

01 -
  • It tastes like tiramisu but you can drink most of it, which somehow makes eating the soaked biscuits at the bottom feel like a delicious secret.
  • The whole thing comes together in the time it takes to steam milk, perfect for when you need something elegant but your schedule isn't.
  • You can adjust the sweetness and texture to your mood, making it cozy thin or spoonable thick depending on how you whisk.
02 -
  • Don't let the soaked biscuits sit longer than two minutes or they'll turn to sludge, even though the temptation to make everything ahead is real.
  • Warming your mascarpone slightly before whisking makes it blend with the cream smoothly instead of fighting you with lumps.
  • The drink tastes better immediately but can sit for about five minutes without the biscuits turning into an unpleasant mush at the bottom.
03 -
  • Let your mascarpone sit out for a few minutes before you start so it whisks into the cream without any lumps or resistance.
  • The soaked biscuits lose their texture quickly, so soak them just before you're ready to assemble, not minutes before.
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