Tiramisu Latte Coffee Dessert (Printable)

A creamy latte featuring espresso-soaked biscuit crumbles and smooth mascarpone cream layers.

# What You 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 - ½ cup whole milk
05 - ⅓ cup heavy cream
06 - 2.8 oz mascarpone cheese
07 - 2 tablespoons granulated sugar
08 - ½ teaspoon 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. Immediately pour over crumbled ladyfinger biscuits placed in a shallow bowl. Add coffee liqueur if using. Allow to soak for 2 minutes.
02 - In a mixing bowl, whisk together mascarpone cheese, heavy cream, whole milk, sugar, and vanilla extract until smooth and slightly thickened.
03 - Divide the espresso-soaked biscuit crumbles evenly between two latte glasses or mugs.
04 - Pour the mascarpone cream mixture over the biscuit layer in each glass, ensuring even coverage.
05 - Dust the top generously with unsweetened cocoa powder and add dark chocolate shavings if desired. Serve immediately with a spoon.

# Expert Tips:

01 -
  • It tastes like tiramisu but comes together in fifteen minutes, no oven required.
  • The mascarpone layer is impossibly silky and makes you feel like you're treating yourself to something fancy on a random Tuesday.
  • You get to use a spoon and a sip, so there's permission to take your time and savor it slowly.
02 -
  • Use mascarpone that's been sitting out at room temperature for at least thirty minutes, otherwise you'll spend half your time hunting for lumps instead of enjoying the process.
  • The two-minute soak on the biscuits is a hard stop—go longer and they dissolve into the coffee instead of staying chewy and textured.
  • Heavy cream really does matter here; if you try to skip it or swap in milk, the whole layer becomes thin and lacks that billowy richness that makes the drink feel indulgent.
03 -
  • Chill your glasses in the freezer for five minutes before assembling if you like your drink staying cooler longer, though honestly the warmth of the espresso is part of the appeal.
  • Make the mascarpone cream mixture first, while your espresso is brewing, so everything comes together at exactly the right temperature without any waiting around.
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