Pin It I discovered this drink quite by accident one rainy afternoon when I was craving tiramisu but had just made a fresh pot of espresso. Instead of dirtying another bowl, I grabbed a couple of tall glasses and started layering what I had on hand. The first sip was pure revelation—creamy, bold, and somehow both familiar and completely new. Now whenever friends ask what's in this cup of pure comfort, I just smile and pour them one to taste for themselves.
My sister showed up one winter morning unexpectedly, and I had nothing in the house except coffee, cream, and a box of ladyfingers left over from Sunday brunch. I threw together this drink almost apologetically, and she sat at my kitchen counter for two hours after that first taste, just lingering over it and asking me to remake hers when it was gone. That's when I knew this wasn't just a happy accident—it was something special.
Ingredients
- Hot espresso: Two shots bring that rich, slightly bitter backbone that keeps this from becoming too sweet; if you don't have an espresso machine, strong brewed coffee works in a pinch.
- Coffee liqueur: This is optional but it deepens the flavor in a way that feels almost luxurious, so I always include it when I have it.
- Ladyfinger biscuits: Savoiardi are essential here because they soak up the espresso beautifully without falling apart into mush.
- Mascarpone cheese: This is what transforms the whole drink into something creamy and decadent; room temperature mascarpone whisks smoothly without lumps.
- Heavy cream and whole milk: Together they create a silky texture that balances the bold coffee notes.
- Sugar and vanilla extract: Sugar rounds out the flavors while vanilla adds a whisper of warmth and sophistication.
- Cocoa powder: Unsweetened cocoa is essential for that authentic tiramisu finish; don't skip this final dusting.
Instructions
- Brew and soak:
- Pour your hot espresso over the crumbled ladyfingers in a shallow bowl, breathing in that intoxicating aroma as you go. Stir in the coffee liqueur if you're using it, then let everything sit for about 2 minutes so the biscuits absorb all that coffee flavor without getting soggy.
- Make the cream layer:
- In a separate bowl, whisk together the mascarpone, heavy cream, milk, sugar, and vanilla extract until the mixture is smooth and clouds slightly when you lift the whisk. This shouldn't take more than a minute or two with a steady hand.
- Build your drink:
- Divide the soaked biscuit crumbles evenly between two tall glasses or generous mugs, patting them down gently so they form a sturdy base. Pour the mascarpone cream mixture over the top in a single, smooth pour if you can manage it.
- Finish and serve:
- Hold a sifter about six inches above each glass and dust generously with unsweetened cocoa powder until the top is deep brown and inviting. Top with dark chocolate shavings if you want to lean into the indulgence, then serve immediately with a sturdy spoon for stirring and scooping.
Pin It What strikes me most about this drink is how it brings people together in those quiet morning moments or lazy afternoons. There's something about serving it in a real glass, watching the layers catch the light, that makes an ordinary Tuesday feel a little bit special.
Why This Works as a Drink
The genius of turning tiramisu into a latte is that you get the drama and richness of a proper dessert but in sippable form, which means you can enjoy it while doing other things. The warm espresso melts into the cold or room-temperature cream layer, creating pockets of flavor as you stir—sometimes you'll hit a bit of soaked biscuit, sometimes just creamy coffee, and that unpredictability keeps each sip interesting.
Customizing Your Version
I've made this drink so many different ways depending on what's in my kitchen and how I'm feeling that morning. Sometimes I skip the coffee liqueur entirely and add an extra splash of vanilla extract for a lighter, sweeter version. Other times I add a pinch of cinnamon to the cream layer, or I substitute oat milk and vegan mascarpone when someone dairy-free stops by.
The Details That Matter
The cocoa powder dusting isn't just for looks—it adds a subtle bitterness that keeps the drink from being cloying and reminds you that you're drinking something inspired by a classic Italian dessert. The chocolate shavings are completely optional, but they catch on your spoon as you dig down and add a little extra moment of indulgence. Temperature matters too; if you make this in summer, you can chill the cream mixture beforehand for a more refreshing version.
- Freshly sifted cocoa powder makes a huge difference compared to using an old shaker that's been sitting in the cupboard.
- If you can't find proper ladyfingers, Italian biscotti works beautifully and adds even more texture.
- This is absolutely worth making in small batches, so serve it fresh and never try to batch it ahead.
Pin It Every time I make this drink, I'm reminded that the best recipes come from curiosity and the willingness to improvise. Make this for yourself on a day when you deserve something special, or share it with someone who needs a little sweetness in their afternoon.
Recipe FAQs
- → Can I use a non-dairy milk substitute?
Yes, almond or oat milk can replace whole milk for a lighter or dairy-free version, paired with vegan mascarpone alternatives.
- → How long should the ladyfingers soak in espresso?
Ladyfingers should soak for about 2 minutes to absorb espresso without becoming too soggy.
- → Is coffee liqueur necessary?
Coffee liqueur is optional and can be omitted for an alcohol-free preparation without sacrificing flavor.
- → What tools are recommended for preparation?
Espresso machine or coffee maker, whisk or hand mixer, mixing bowls, latte glasses, and a sifter for cocoa powder are useful.
- → Can this be prepared in advance?
For best texture, it's recommended to serve immediately, though mild chilling is possible if needed.