Tiramisu Latte Recipe

This tiramisu latte is rich, cozy, and full of dessert energy—espresso meets mascarpone cold foam with cocoa and vanilla in every dreamy sip. Sweet, creamy, ridiculously good, and yeah… you’ll wanna drink it with a spoon. No Starbucks run needed.

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Quick Summary

• Prep time: 5 minutes
• Cook time: 0
• Flavor: sweet, creamy, chocolatey
• Great for: slow mornings, dessert cravings, pretending you’re in Italy

Why I Like This Recipe

You know when you want coffee but also dessert and also maybe a little drama? This is that. It’s like if tiramisu had a baby with your favorite latte—creamy cold foam, real espresso, a dusting of cocoa. I sipped this while sitting on the kitchen floor and honestly? 10/10.

Ingredients

For the coffee base:

• 2 espresso shots (cooled)
• 1 tbsp cocoa powder
• 1–2 tsp sugar (or simple syrup)
• ⅔ cup steamed milk

For the tiramisu cream:

• ¼ cup heavy cream
• ½ tbsp milk
• 1 tbsp mascarpone (softened)
• 1 tbsp sweetened condensed milk
• ¼ tsp vanilla extract or paste

To garnish (a.k.a the drama)

• Cocoa powder for dusting
• Chocolate shavings
• Ladyfinger biscuit (optional but adorable)
• Splash of coffee liqueur (optional, but YOLO)

How To Make Tiramisu Latte

1. Build your espresso base: Add cocoa powder to your mug. Pour in the espresso while it’s hot to bloom the cocoa. Stir. Add sugar, then the steamed milk. Stir again.
2. Whip the cream layer: In a small cup, add heavy cream, milk, mascarpone, vanilla, and condensed milk. Froth until light and airy—like tiramisu cloud vibes.
3. Assemble: Spoon the cold foam over the coffee. Dust with cocoa, maybe add some grated chocolate, and pop in a ladyfinger if you’re feeling fancy. Sip slow.

Tips for Success

• Use cooled espresso so the cream doesn’t melt on contact.
• Froth the cream just enough—it should be soft, not stiff.
• Adjust sweetness to taste. Everyone’s vibe is different.
• Chill the cream mix for a few before frothing—it fluffs better.
• Want it iced? Go for it. Just swap the steamed milk for cold.

Storage and Reheating

Let’s be real: This is a make-it-fresh kind of thing.
If you have leftovers (weird), keep the foam and coffee separate in the fridge. Use within a day.

Frequently Asked Questions

• Can I use brewed coffee instead of espresso?
  Yep! Just make it strong. Like “I’ve made mistakes” strong.
• Is mascarpone necessary?
  It gives that tiramisu taste. Cream cheese kinda works, but not the same.
• Can I make it dairy-free?
  Totally. Use coconut cream and plant-based milk/condensed milk.
• Can I drink it cold?
  Absolutely. Make it iced. Cold foam still slaps.
• What if I don’t have a frother?
  Use a hand mixer or even shake in a jar. It’s rustic.

Common Mistakes and How to Dodge Them

• Not blooming the cocoa: Don’t skip this. Pouring espresso on cocoa brings the flavor out. Like, actually makes a difference.
• Overwhipping the cream: You want soft peaks, not butter. Stop once it’s fluffy.
• Using hot espresso for cold foam.: It’ll melt your foam into sad puddles. Let the coffee chill a bit.
• Too much sugar: Start light. That condensed milk is already sweet. You can always add more.
• Using cold milk for steaming: If you want warm latte vibes, steam the milk. Don’t just microwave it, please.

Nutrition Facts (Per Serving)

• Calories: 464 kcal
• Total Fat: 36 g
• Saturated Fat: 22 g
• Cholesterol: 109 mg
• Sodium: 116 mg
• Potassium: 467 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 2 g
• Sugars: 25 g
• Protein: 11 g