Indulge in a decadent fusion of classic tiramisu and creamy latte—complete with rich espresso, mascarpone cream, and a dusting of cocoa for an elegant homemade treat.

Why You’ll Love This Recipe

This Tiramisu Latte combines the boldness of a double espresso with velvety mascarpone cream, offering an indulgent café-style drink you can prepare at home. Sweetened to taste and topped with cocoa, it replicates the beloved dessert in beverage form—perfect for a special morning or an afternoon pick-me-up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Latte

60 mL (2 oz) double espresso shot (or espresso powder alternative)
1 Tbsp (5 g) unsweetened cocoa powder
1 cup (240 mL) milk
1 tsp raw sugar (adjust to taste)
½ tsp vanilla extract

Mascarpone Cream

1 Tbsp (28 g) mascarpone cheese, room temperature
2 Tbsp (30 mL) heavy whipping cream, cold
2 tsp powdered sugar
Cocoa powder, for dusting

Directions

1. Prepare the Latte

Brew a double espresso (60 mL / 2 oz) or dissolve 2 tsp espresso powder in 2 Tbsp hot water.
Stir in 1 Tbsp cocoa powder until fully dissolved.
In a separate vessel, froth 1 cup milk with 1 tsp raw sugar and ½ tsp vanilla extract until hot and foamy.
Pour the frothed milk over the espresso mixture.

2. Make the Mascarpone Cream

Place mascarpone cheese, cold heavy cream, and powdered sugar into a jar with a lid.
Shake vigorously until soft peaks form (or stiffer, if preferred).
Spoon the cream over the latte.

3. Finish and Serve

Lightly dust the top with cocoa powder.
For an iced version: dissolve sugar, espresso, and cocoa in hot water; add ice; pour cold milk over; top with cream and dust cocoa.

Servings And Timing

Makes: 1 Tiramisu Latte
Prep Time: ~5 minutes
Total Time: ~5 minutes

Variations

Vegan alternative: Use plant-based milk (e.g., oat milk) and vegan mascarpone substitute; sweeten accordingly.
Stronger espresso: Add an extra shot for more caffeine punch.
Flavor twist: Add a touch of coffee liqueur or amaretto to deepen the tiramisu profile.
Spiced variant: Mix a pinch of cinnamon or nutmeg into the cocoa for warm spice notes.

Storage/Reheating

For extra cream: Store prepared mascarpone cream in the fridge for up to 2 days; shake before using.
Leftover latte: Best enjoyed fresh, but can be reheated gently on the stove or in a microwave (avoid overheating).
Iced version: Prepare components in advance but assemble before serving to maintain texture.

FAQs

1. Can I use instant espresso powder instead of brewed espresso?

Absolutely—mix 2 tsp espresso powder with 2 Tbsp hot water to replicate a double shot.

2. What type of milk works best?

Whole milk creates a richer foam, but skim, soy, oat, or almond milk work well too—just note texture differences.

3. How sweet should I make it?

Start with 1 tsp raw sugar and adjust to taste; the mascarpone cream also sweetens the drink.

4. Why shake the cream instead of whisking?

Shaking creates airy soft peaks without dirtying extra bowls—quick and efficient.

5. Can I make this iced?

Yes! Use the iced method in steps above—sweeten espresso and cocoa first, then assemble cold.

6. How long does mascarpone cream keep?

Stored in a sealed container, it stays fresh in the fridge for up to 2 days.

7. Can I skip the mascarpone layer?

You can, but it’s what delivers the classic tiramisu richness—highly recommended.

8. Is this recipe high in caffeine?

A double shot provides moderate caffeine—opt for decaf espresso if desired.

9. Can I make a larger batch?

Yes—multiply ingredients and prepare the espresso mixture in advance. Froth milk and whip cream per serving.

10. What’s the best way to reheat leftovers?

Warm gently on the stove over low heat or in short intervals in the microwave to avoid scorching.

Conclusion

This Tiramisu Latte is a simple yet sophisticated drink that transforms your coffee routine into a dessert experience. With creamy mascarpone topping, cocoa-dusted espresso, and your choice of hot or iced, it’s an elegant pick-me-up perfect for any time of day. Enjoy every decadent sip!