Tiramisu Latte Coffee Dessert (Printable Version)

Espresso-soaked biscuit layers topped with whipped mascarpone cream and cocoa dusting in a creamy latte style.

# Ingredient List:

→ 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 Make:

01 - Brew 2 shots of hot espresso. Immediately pour over crumbled ladyfingers in a shallow bowl. Add coffee liqueur if using and allow to soak for 2 minutes.
02 - In a mixing bowl, whisk mascarpone, heavy cream, whole milk, sugar, and vanilla extract until the mixture is smooth and slightly thickened.
03 - Divide 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 an even distribution.
05 - Dust generously with unsweetened cocoa powder and add dark chocolate shavings if desired. Serve immediately with a spoon.

# Expert Suggestions:

01 -
  • It tastes like you've been secretly learning Italian pastry techniques, but takes just 15 minutes.
  • The creamy mascarpone layer absorbs espresso flavor while staying impossibly smooth, hitting that sweet-bitter balance perfectly.
  • You can make it in your pajamas and still feel fancy.
02 -
  • Cold mascarpone will ruin your whisk session—take it out of the fridge 15 minutes before you start, and you'll wonder why this matters until you try it cold and feel the difference.
  • Those 2 minutes of soaking time are exact: any longer and your biscuits turn to mush, any shorter and they stay too crunchy and bitter.
  • The cocoa powder matters more than you'd think—use real unsweetened cocoa, not hot chocolate mix, or the whole drink tastes like you're trying too hard.
03 -
  • If your espresso isn't hot enough when it hits the biscuits, they won't soften properly—use a fresh, just-brewed shot and let the heat do the work.
  • Whisk the mascarpone mixture just until smooth; over-whisking breaks the emulsion and makes it grainy and separated.
Go Back