Tiramisu Latte Coffee Blend (Print Version)

A luscious coffee blend featuring espresso, creamy mascarpone, and cocoa dusted biscuit crumbles.

# 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 - 0.5 cup whole milk
05 - 0.42 cup heavy cream
06 - 3 oz mascarpone cheese
07 - 2 tbsp sugar
08 - 0.5 tsp vanilla extract

→ Garnish

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

# How to Make It:

01 - Brew 2 shots of hot espresso and immediately pour over the crumbled ladyfingers in a shallow bowl. Add coffee liqueur if desired. Allow to soak for 2 minutes.
02 - In a mixing bowl, whisk mascarpone, heavy cream, whole milk, sugar, and vanilla extract until smooth and slightly thickened.
03 - Portion the espresso-soaked biscuit crumbles evenly into two large latte glasses or mugs.
04 - Gently pour the mascarpone cream over the biscuit layer in each glass, ensuring even coverage.
05 - Dust the tops generously with unsweetened cocoa powder and add dark chocolate shavings if preferred. Serve immediately with a spoon for stirring and scooping.

# Additional Tips::

01 -
  • It tastes like you spent hours on it, but you're really only 15 minutes away from pure coffee-flavored bliss.
  • The mascarpone cream stays thick enough to spoon while still melting against your tongue like a cloud.
  • Every sip is different—one moment you get espresso-soaked biscuit, the next pure creamy sweetness.
02 -
  • The mascarpone must be cold when you start whisking, or it will seize up and turn grainy—I learned this the hard way and had to start over.
  • Don't let those biscuits soak longer than two minutes; I once got distracted and came back to find them disintegrated at the bottom of the bowl.
  • The texture that makes this drink special comes from that balance between the thick cream and the soaked biscuit—don't skip the heavy cream or thin it out with extra milk.
03 -
  • Cold mascarpone is everything—take it out of the fridge only when you're ready to whisk, and your cream will be silky instead of grainy.
  • If you want to serve this to a crowd, assemble the glasses one at a time right before serving rather than all at once; it keeps the texture perfect.
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