Save The first time I tried to recreate tiramisu in a glass instead of a pan, I was standing in my kitchen at half past nine on a Wednesday morning, holding a cold espresso shot and wondering if I was onto something or just making a mess. My friend had mentioned wanting dessert but being too full for actual cake, and suddenly this idea clicked: what if tiramisu lived in a coffee cup? Ten minutes later, I was dusting cocoa powder over layers of cream and soaked biscuits, and the look on her face when she took that first spoonful told me I'd accidentally invented something worth repeating.
I made this for my partner on a rainy Sunday when we'd decided to skip our usual brunch plans, and something about sipping it while watching the rain hit the windows made it feel like a small luxury we didn't have to leave the house to deserve. He drank it so slowly, pausing between sips, that I knew this one was going straight into the regular rotation.
Ingredients
- Hot espresso (2 shots, 60 ml): The foundation of everything—it needs to be hot enough to bloom the biscuits and wake up your senses, not lukewarm yesterday's brew.
- Coffee liqueur (30 ml, optional): Adds a sophisticated depth, but skip it without guilt if you prefer to keep things straightforward or alcohol-free.
- Ladyfinger biscuits (4, crumbled): Savoiardi are traditional because they're designed to soak without turning to mush, but they'll drink up that espresso like they've been waiting for it all along.
- Whole milk (120 ml): The bridge between cream and mascarpone, keeping everything pourable and silky rather than stiff.
- Heavy cream (100 ml): This is what gives you that luxurious texture—don't skip it or substitute it with something lighter.
- Mascarpone cheese (80 g): Cold from the fridge, whisked gently so it stays cloud-like and doesn't separate into oily pools.
- Sugar (2 tbsp): Just enough to remind you this is dessert, not coffee shop bitterness.
- Vanilla extract (½ tsp): A whisper of vanilla rounds out the flavors and makes everything taste like it took longer to make than it did.
- Unsweetened cocoa powder: Dust it generously at the end—it's the final word on the whole experience.
- Dark chocolate shavings (optional): For when you want to lean further into the dessert side of things.
Instructions
- Brew and soak:
- Pull your espresso shots while a shallow bowl sits nearby, then immediately pour the hot liquid over your crumbled ladyfingers. Add the coffee liqueur if you're using it, and let everything sit for two minutes—just long enough for the biscuits to soften and soak up the coffee without becoming soup.
- Whisk the cream:
- In a separate bowl, whisk together the mascarpone, heavy cream, milk, sugar, and vanilla until the mixture reaches that sweet spot where it's smooth, creamy, and just slightly thickened but still pourable. Don't overbeat it or you'll break the mascarpone's delicate structure.
- Layer in the glass:
- Divide those espresso-soaked biscuit crumbles between your two latte glasses or mugs, pressing them gently to the bottom to create a sturdy foundation.
- Pour the cream:
- Slowly pour the mascarpone cream mixture over the biscuit layer, letting it settle and mingle with the coffee-soaked crumbles below.
- Dust and garnish:
- Using a sifter or fine mesh strainer, dust the top generously with unsweetened cocoa powder, then add dark chocolate shavings if you want that extra moment of indulgence.
- Serve right away:
- Bring both glasses to the table with spoons—you'll need them for stirring and scooping, since this is meant to be eaten and drunk at the same time.
Save The moment that made me love this recipe wasn't the taste, though that mattered. It was watching someone I cared about slow down, actually pause between sips, and say they'd never had tiramisu like this before. It felt like serving them time itself.
Why Warm Matters
Tiramisu is usually cold, set in a pan, and waiting for you to be ready for it. This version arrives warm and demands your attention immediately, while the mascarpone is still cloud-soft and the espresso is still singing. The warmth brings out the vanilla and coffee in ways a cold version never does, and somehow it feels more like a hug in a mug than a dessert you're carefully plating.
The Right Glassware Makes a Difference
Use something tall enough to see the layers—a latte glass, a wine glass, even a coffee mug if that's what you have. There's something beautiful about watching the cocoa-dusted cream fade into the coffee-soaked biscuits as you drink, and you lose that magic if everything gets hidden in an opaque cup. The visual moment is part of the experience, not separate from it.
When You Want to Adapt
This recipe is forgiving enough to bend without breaking. You can easily make it dairy-free by using oat or almond milk and a vegan mascarpone substitute, keeping the soul of the drink intact. You can skip the coffee liqueur entirely for a cleaner, less sweet version, or add it for a deeper, more adult edge. You can even dust it with instant espresso powder instead of cocoa if you want to push the coffee flavor further.
- Try amaretto or Kahlúa instead of coffee liqueur if you want to explore different flavor directions.
- Crumble biscotti instead of ladyfingers for a heartier, more substantial texture.
- Make it the night before and serve it cold if you prefer tiramisu in its traditional form, though the mascarpone will be firmer and less cloud-like.
Save This is the kind of recipe that feels fancy enough to serve to guests but simple enough to make for yourself on a Tuesday when you need five minutes of quiet indulgence. Once you make it once, you'll find yourself reaching for it again and again.
Recipe Questions & Answers
- → Can I omit the coffee liqueur?
Yes, skipping the coffee liqueur results in an alcohol-free version while maintaining the rich coffee flavor.
- → What can I use instead of ladyfinger biscuits?
Light sponge cake or crunchy biscotti can be used as alternatives, providing a similar texture and soakability.
- → Is there a dairy-free option for the cream layer?
Try substituting whole milk with almond or oat milk and use vegan mascarpone alternatives to create a dairy-free variant.
- → How should the espresso be prepared?
Use freshly brewed hot espresso for the best flavor, poured over the biscuit crumbles to soak evenly.
- → What is the best way to serve this drink?
Serve immediately after assembling in large latte glasses, garnished with cocoa powder and optional dark chocolate shavings over a spoon for stirring.
- → Can this drink be made ahead of time?
For optimal texture, prepare and serve immediately as the biscuit layer will soften over time.