Tiramisu Latte Indulgent Drink (Printer-Friendly)

A rich coffee drink layered with espresso-soaked biscuits and creamy mascarpone for a decadent treat.

# 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 - 0.5 cup whole milk
05 - 0.42 cup heavy cream
06 - 2.82 oz mascarpone cheese
07 - 2 tablespoons sugar
08 - 0.5 teaspoon vanilla extract

→ Garnish

09 - Unsweetened cocoa powder, for dusting
10 - Dark chocolate shavings (optional)

# How to Cook:

01 - Brew 2 shots of hot espresso. While still hot, pour over the crumbled ladyfingers placed in a shallow bowl. Add coffee liqueur if desired. Allow biscuits to soak for 2 minutes.
02 - In a bowl, whisk together mascarpone, heavy cream, whole milk, sugar, and vanilla extract until smooth and slightly thickened.
03 - Divide the espresso-soaked biscuit crumbles evenly between two large latte glasses or mugs.
04 - Pour the mascarpone cream mixture over the biscuit crumbles in each glass to create an even layer.
05 - Dust the top generously with unsweetened cocoa powder and add dark chocolate shavings if preferred. Serve immediately with a spoon for stirring and scooping.

# Expert Advice:

01 -
  • It tastes like indulgence but takes less time than brewing a second pot of coffee.
  • You get the whole tiramisu experience without the commitment of a full dessert, nestled in your favorite mug.
  • The mascarpone stays impossibly creamy because you're drinking it warm, not fighting with a cold fork.
02 -
  • The mascarpone must be cold and whisked gently—overmixing turns it grainy and separate, which completely changes the texture.
  • Those two minutes of soaking time is exact: too short and the biscuits stay too firm, too long and they dissolve into the espresso like they were never there at all.
03 -
  • Chill your glasses in the freezer for five minutes before serving—it keeps the cream layer from warming too quickly and gives the whole thing a restaurant-quality feel.
  • If you don't have an espresso machine, strong brewed coffee works perfectly fine, though the depth won't be quite as rich.
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