Save to Pinterest I discovered this drink on a gray afternoon when my espresso machine seemed to be calling for something more than the usual cup. I'd been craving tiramisu all week but didn't have the patience to chill layers overnight, so I poured hot espresso over crumbled ladyfingers and whisked mascarpone into cream, wondering if chaos might somehow become something beautiful. It did, and now whenever I want that same layered richness without the commitment, I reach for this instead.
The first time I made this for my partner, they stirred their spoon through the layers with the kind of focused attention usually reserved for important things, then looked up and asked if I'd been holding out on them. That question made me realize it wasn't just about replicating tiramisu, it was about giving people permission to have dessert dressed as their morning coffee, no apologies needed.
Ingredients
- Hot espresso (2 shots, 60 ml): The foundation that matters most, still steaming when it hits the biscuits so they soften but don't turn to mush.
- Coffee liqueur (30 ml, optional): This is where the depth comes from, that whisper of boozy complexity that makes people wonder what you did differently.
- Ladyfinger biscuits (4, crumbled): Savoiardi are your friend here because they're sturdy enough to drink alongside without dissolving into nothing, and their slight sweetness plays perfectly with coffee.
- Whole milk (120 ml): Keeps the cream layer from being too heavy, adding a gentle smoothness that masks any graininess.
- Heavy cream (100 ml): This gives you that cloud-like texture when whisked, the thing that makes you feel like you're drinking something decadent.
- Mascarpone cheese (80 g): Room temperature is non-negotiable here, or you'll spend five minutes chasing lumps around your bowl instead of making something silky.
- Sugar (2 tbsp): Just enough to sweeten without overpowering the coffee, adjusted by your taste because you know your own preferences.
- Vanilla extract (½ tsp): A small amount that rounds everything out and keeps the cream from tasting flat.
- Unsweetened cocoa powder, for dusting: Don't skip the sifter, because clumpy cocoa tastes mealy and nobody wants that.
- Dark chocolate shavings (optional): Use a vegetable peeler on a cold chocolate bar for shavings that actually look intentional.
Instructions
- Brew and soak:
- Pull your espresso shots into a small bowl and immediately crumble those ladyfingers right in, adding liqueur if you're using it. Let it sit for exactly two minutes while you listen to the biscuits soften, watching the coffee darken where it touches the crumbs.
- Whisk the cream layer:
- In another bowl, combine mascarpone, heavy cream, milk, sugar, and vanilla, whisking until you reach that moment when the mixture thickens slightly and forms soft peaks. This takes about three minutes by hand and feels easier than you'd expect.
- Layer it up:
- Divide those soaked biscuit crumbles between two large glasses or mugs, then gently pour the mascarpone cream over the top, letting it settle into the gaps.
- Finish and serve:
- Dust cocoa powder over each glass using a sifter, add chocolate shavings if you're feeling fancy, and serve immediately with a spoon so people can stir and scoop as they go.
Save to Pinterest There's a particular moment when someone tastes this for the first time and the spoon pauses halfway to their mouth, their face doing that little shift that means they've just realized coffee and dessert don't have to be two separate decisions. That's when you know it worked.
Why This Tastes Like Indulgence
Tiramisu gets its reputation from the way mascarpone and coffee talk to each other, from the slow build of flavor as layers meld in the cold. This drink steals that conversation but serves it hot, which changes everything. The warmth makes the cream feel lighter while somehow more luxurious, and the biscuit crumbles floating at the bottom catch your spoon like little surprises as you drink.
Making It Your Own
If dairy isn't your thing, oat milk swaps in without any drama, and a vegan mascarpone substitute will get you ninety percent of the way there. Some mornings I skip the liqueur entirely and it's still good, just softer somehow. The beauty of this drink is that it bends to what you have and what you're in the mood for, no rigidity required.
Serving and Enjoying
Serve this immediately while the espresso is still warm and the foam hasn't started settling, because temperature matters here more than you'd think. The moment between hot and lukewarm is where this drink is at its best, when everything is still soft enough to stir but not so hot that the cream breaks.
- Pair it with a biscotti for dipping, or eat it alongside dark chocolate if you want to lean fully into the dessert angle.
- Make it for someone on a morning when regular coffee feels insufficient, because that's exactly what this drink is for.
- Drink it slowly enough to get all the layers in each sip, because rushing through it would miss the point entirely.
Save to Pinterest This drink arrived in my life because I wanted tiramisu without planning ahead, and it stayed because it reminded me that the best recipes are the ones that fit into actual life. Make it when you deserve something that tastes like more than what you're having.
Recipe FAQs
- → What type of biscuits are used in this beverage?
Ladyfinger biscuits (savoiardi) are crumbled and soaked in espresso to form the base layer.
- → Can I skip the coffee liqueur in this preparation?
Yes, omitting the coffee liqueur creates an alcohol-free version without compromising flavor.
- → What alternatives are recommended for dairy in the cream layer?
You can substitute whole milk and heavy cream with almond or oat milk along with vegan mascarpone options.
- → How should I serve this tiramisu-inspired latte?
Serve immediately in large latte glasses or mugs, topped with cocoa powder and optionally dark chocolate shavings, with a spoon for scooping.
- → Is this beverage suitable for vegetarians?
Yes, it contains dairy and eggs/gluten in ladyfingers but no meat products, aligning with a vegetarian diet.