Save The first time I tried to recreate tiramisu in a glass, I was standing in my kitchen on a grey afternoon, holding a warm espresso cup and wondering if dessert could actually taste better as a drink. That question led me here, to this luscious coffee creation that layers everything I love about tiramisu—the bitter espresso, the creamy sweetness, the delicate ladyfingers—into something you can sip and scoop with equal pleasure. It's become my favorite way to extend a coffee moment into something more indulgent, and honestly, it takes less time than it does to think about it.
I made this for my sister on a Tuesday morning when she needed something more than coffee but didn't have time for breakfast, and watching her eyes light up as she hit that first layer of cocoa and mascarpone reminded me why I love recipes that feel fancy but demand almost nothing from you. She's made it three times since, which says everything.
Ingredients
- Hot espresso (2 shots, 60 ml): The backbone of everything—use freshly pulled espresso if you can, as the heat matters as much as the flavor when you're soaking those biscuits.
- Ladyfinger biscuits (4, crumbled): Look for savoiardi, the Italian kind; they're sturdier and soak up liquid without dissolving into mush.
- Coffee liqueur (30 ml, optional): This deepens the flavor in a way that feels almost luxurious, but the drink is wonderful without it too.
- Mascarpone cheese (80 g): Cold is better here—let it sit out just five minutes before whisking so it stays creamy and doesn't become grainy.
- Heavy cream (100 ml): The secret to that cloud-like texture; don't skip it or substitute it.
- Whole milk (120 ml): Brings everything together with a silky finish.
- Sugar (2 tbsp): Adjust to your taste; I've learned some people like less, and that's perfectly fine.
- Vanilla extract (½ tsp): A gentle reminder of warmth underneath all that coffee.
- Unsweetened cocoa powder: Dust it generously right before serving; this is not the time to be subtle.
- Dark chocolate shavings (optional): A final touch that makes it feel like an occasion.
Instructions
- Pour hot espresso over the biscuits:
- Crumble your ladyfingers into a shallow bowl and pour that hot espresso right over them, adding the coffee liqueur if you're using it. Two minutes of soaking is the sweet spot—long enough for them to soften and absorb all that bitter-rich flavor, but quick enough that they don't turn into soup.
- Whisk together the cream layer:
- In a separate bowl, combine the cold mascarpone, heavy cream, milk, sugar, and vanilla, whisking until everything is smooth and the mixture has thickened slightly. You want it to hold its shape when you spoon it, not collapse flat.
- Layer the biscuits into glasses:
- Divide those espresso-soaked crumbles between your two latte glasses or mugs, letting some of the liquid settle at the bottom.
- Add the mascarpone cream:
- Spoon the cream mixture over the biscuit layer, letting it nestle in and create those pockets of flavor.
- Dust and garnish:
- Using a sifter or small spoon, dust generously with cocoa powder until the top is a rich, dark blanket. Add chocolate shavings if you're feeling it.
- Serve right away:
- Hand over a spoon and watch someone discover that tiramisu was always meant to be a drink.
Pin it There was a moment last week when my neighbor came over, took one sip of this, and asked me to make it for her book club meeting. That's when I knew it had become more than just a coffee experiment—it was something people actually wanted to come back for.
The Magic of Layering
The beauty of this drink is that every spoonful is different depending on how far down you go. The cocoa on top is almost bitter and dry, the cream in the middle is pure indulgence, and at the bottom, you've got those espresso-soaked biscuits that have had time to soften and absorb everything around them. It's like tiramisu got reimagined for people who want to taste all the layers at once.
Making It Your Own
I've started experimenting with different variations, and the drink holds up beautifully to small changes. Some mornings I use oat milk because it has a sweetness that plays nicely with the mascarpone, and other times I skip the coffee liqueur entirely and add an extra shot of espresso instead. The structure is forgiving enough that you can adjust based on what you have or what you're in the mood for that day.
Storage and Serving Suggestions
This is best enjoyed immediately, straight after assembly, when the layers are still distinct and the cocoa powder hasn't had time to sink into the cream. If you're making it for guests, you can prepare the espresso-soaked biscuits and the mascarpone cream separately, then layer them right before serving. That way, everything stays fresh and the texture stays exactly right.
- Pair it with a biscotti or almond cookie for a complete moment.
- Make it dairy-free by swapping in oat milk and a good vegan mascarpone substitute.
- Keep a sifter by the stove so you can dust with cocoa powder whenever you need an extra moment of beauty.
Pin it This drink has become my answer to the question of how to make an ordinary day feel a little more special. It's the kind of recipe that reminds you that sometimes the most luxurious things are also the simplest.
Frequently Asked Questions
- → Can I use a dairy-free alternative for mascarpone?
Yes, vegan mascarpone substitutes or plant-based cream options work well to maintain the creamy texture.
- → How long should the biscuits soak in espresso?
Soak crumbled biscuits in hot espresso for about 2 minutes to absorb flavor without becoming too soggy.
- → Is coffee liqueur necessary for this drink?
Coffee liqueur is optional and can be omitted for an alcohol-free version while keeping strong coffee flavor.
- → What garnish options enhance the drink's presentation?
Dusting with unsweetened cocoa powder and adding dark chocolate shavings create an appealing finish.
- → Can I prepare this drink in advance?
It is best served immediately for optimal texture and freshness, but can be chilled briefly if needed.