Pin It I stumbled onto this drink on a rainy afternoon when my espresso machine was acting up and I had a half-empty package of ladyfingers staring at me from the pantry. Instead of making tiramisu the traditional way, I thought: why not pour that hot coffee straight over the biscuits and build something you could actually drink? The first sip felt like discovering a secret shortcut to an Italian bakery, all that creamy richness and coffee-soaked softness in one tall glass.
My roommate walked in mid-preparation and asked if I was making dessert or coffee, and honestly the answer was yes to both. That's when I knew this recipe had something special, the way it existed in that perfect blur between a drink and a decadent treat. We sat by the window with our glasses warming our hands, and neither of us said much, just the kind of quiet that happens when something tastes exactly right.
Ingredients
- Hot espresso (60 ml, 2 shots): The foundation of everything; use freshly brewed if possible, because that heat is what coaxes the flavor into the biscuits and transforms them from crispy to tender.
- Coffee liqueur (30 ml, optional): A splash of Kahlúa or similar deepens the richness, but don't feel obligated—the espresso alone is plenty powerful.
- Ladyfinger biscuits (4, crumbled): Look for savoiardi, the Italian kind with a light, airy structure that absorbs liquid without turning to mush.
- Whole milk (120 ml): Brings gentleness to the mascarpone, keeping it from sitting too thick and heavy.
- Heavy cream (100 ml): This is what makes the layer cloud-like; don't skip it or substitute with crème fraîche, even though you might think it's similar.
- Mascarpone cheese (80 g): Room temperature is crucial here, or you'll spend ten minutes fighting lumps instead of whisking smoothly.
- Sugar (2 tbsp): Just enough sweetness to balance the bitter coffee without tipping into dessert territory.
- Vanilla extract (½ tsp): A quiet addition that rounds out all the sharp edges and adds a warmth you can't quite name.
- Unsweetened cocoa powder for dusting: The finish that signals to your brain this is something special, so don't skip the generous coating.
- Dark chocolate shavings (optional): Use a vegetable peeler on a cold chocolate bar for shards that melt on your tongue.
Instructions
- Pour hot espresso over the crumbles:
- Brew your shots and immediately pour over the crumbled ladyfingers in a shallow bowl, watching the biscuits drink in the heat like tiny sponges waking up. If you're using coffee liqueur, add it now and let everything sit for about two minutes, no longer, or the biscuits tip from softened into soupy.
- Whisk the cream mixture:
- In a separate bowl, combine room-temperature mascarpone with the milk, heavy cream, sugar, and vanilla, whisking gently until the whole thing becomes smooth and just slightly thickened, like soft clouds. This takes maybe three minutes by hand, and it's worth doing it slowly so you don't overwork the mascarpone into graininess.
- Layer into your glasses:
- Divide the espresso-soaked biscuit crumbles between your two tall glasses or mugs, pressing them down just slightly to create a textured base. The crumbles should fill roughly the bottom third, packed enough to hold the weight of what comes next.
- Add the mascarpone cloud:
- Pour the cream mixture carefully over each biscuit layer, filling the glass almost to the rim and watching the white layer settle in beautiful contrast to the dark coffee crumbles below.
- Dust with cocoa and chocolate:
- Using a fine sifter or a small mesh strainer, dust the top generously with cocoa powder until it looks like a light snowfall, then scatter dark chocolate shavings across if you have them. This top layer isn't just decoration, it's a visual promise of what's coming.
- Serve and savor:
- Bring these to the table while the drink is still warm, with spoons ready for scooping and stirring, so the layers blur together a little with each spoonful.
Pin It There's a moment, just after you pour the cream over the biscuits, when the layers sit perfect and separate, the dark bottom, the white middle, and that cocoa-dusted top all asking to be stirred together. It's the kind of moment when a drink stops being just a drink and becomes a small ceremony, something you slow down for.
Choosing Your Biscuits
I've made this with supermarket ladyfingers that came in plastic packages and Italian savoiardi from the international aisle, and the difference is real. The authentic savoiardi have a lighter, airier crumb that absorbs the espresso like it was made for exactly this purpose, while standard ladyfingers can sometimes go dense. If you can only find what's available, they'll still work, but seek out savoiardi if you have the option, because this drink deserves that extra texture.
The Coffee Liqueur Question
The first time I made this, I thought coffee liqueur was non-negotiable, some essential ingredient that would make or break everything. Then I ran out and made it anyway, and honestly, the pure espresso and mascarpone together are rich enough that the liqueur becomes optional rather than required. It adds a subtle sweetness and depth, sure, but it's more of a flourish than a foundation, so use it if you have it, skip it if you don't.
Making It Your Own
Once you understand the basic layers—coffee-soaked crumbles, mascarpone cream, cocoa finish—you can play within those boundaries. Some afternoons I add a pinch of cinnamon to the cream mixture, other times I dust with dark cocoa instead of Dutch process for a sharper edge. A small splash of dark rum works beautifully if that's more your speed.
- Try whisking a tiny bit of espresso powder directly into the mascarpone cream for an extra coffee kick.
- A sprinkle of crushed amaretti biscuits on top adds nuttiness and a different texture layer.
- If you want something less sweet, use just one tablespoon of sugar and let the bitter coffee and cocoa shine through.
Pin It This drink sits right at the intersection of morning ritual and afternoon indulgence, practical enough to make on a whim but special enough to feel like you're doing something luxurious for yourself. Once you make it once, you'll find yourself remembering it at odd times, thinking about how easy it is to have something that tastes like a bakery date without leaving home.
Recipe FAQs
- → Can I use non-dairy milk alternatives?
Yes, almond or oat milk works well when paired with a vegan mascarpone substitute for a lighter, dairy-free variation.
- → What type of biscuits are best?
Ladyfinger biscuits (savoiardi) are ideal as they soak espresso well without becoming overly soggy.
- → Is coffee liqueur necessary?
Coffee liqueur is optional and can be omitted for an alcohol-free version without compromising flavor.
- → How do I achieve the creamy texture?
Whisk mascarpone, heavy cream, milk, sugar, and vanilla until smooth and slightly thickened for the perfect cream layer.
- → How should I serve this latte?
Serve immediately in latte glasses or mugs, garnished with cocoa powder and optional dark chocolate shavings, with a spoon for stirring.