A tiramisu latte is a dessert-inspired coffee that turns the flavors of tiramisu — espresso, a spoonful of mascarpone-style cream, vanilla and a dusting of cocoa — into a warm (or iced) latte you can make at home in a few minutes. Think of it as the classic Italian dessert, minus the ladyfingers and the fork: rich, gently sweet, and finished with a cocoa cloud on top. Below is a simple ingredient list, numbered steps for both hot and iced, an optional grown-up splash, and tips to make it lighter.
What makes a tiramisu latte taste like tiramisu?
Tiramisu — literally "pick me up" in Italian — is built on four flavors: strong coffee, creamy mascarpone, a whisper of vanilla, and cocoa. A tiramisu latte borrows all four and pours them into a cup. The espresso brings the coffee backbone, steamed milk softens it, a spoonful of sweetened mascarpone (or a mascarpone-and-cream mix) adds that unmistakable custardy richness, and the cocoa dusting on top mimics the classic finish. If you want the full layered dessert with soaked ladyfingers, that lives in our easy tiramisu recipe; here we are keeping it drinkable. And if you are new to the drink format itself, our explainer on what a latte is covers the espresso-plus-steamed-milk basics.
Ingredients and gear
This makes one generous mug. Quantities are a starting point — adjust the mascarpone and sugar to taste.
Ingredients
- 1 to 2 shots espresso (about 1 to 2 oz / 30 to 60 ml), or a similar amount of strong brewed coffee or moka-pot coffee
- About 3/4 cup (180 ml) milk, dairy or your favorite plant milk
- 1 to 2 tablespoons mascarpone cheese (or a 50/50 mix of mascarpone and heavy cream for a lighter, pourable texture)
- 1 to 2 teaspoons sugar, or to taste (a little vanilla sugar is lovely here)
- 1/4 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
- Optional: a few crushed ladyfinger crumbs on top, or a pinch of instant espresso stirred into the cocoa
Gear
- Espresso machine, moka pot, or any strong-coffee brewer
- A milk frother, steam wand, whisk, or a jar with a tight lid to froth the milk
- A small bowl and spoon to whip the mascarpone
- A fine sieve or shaker for the cocoa
How to make a tiramisu latte, step by step
- Whip the mascarpone cream. In a small bowl, stir the mascarpone with the vanilla and about half the sugar until smooth and loosened. If it is stiff, add a splash of milk (or the cream) and whisk until it is spoonable and silky.
- Pull or brew the coffee. Make your espresso or strong coffee and pour it into a warmed mug. Stir the remaining sugar into the hot coffee so it dissolves.
- Warm and froth the milk. Heat the milk until steaming (do not boil) and froth it to a soft, glossy microfoam. For the full technique, see our guide on how to make a latte at home.
- Melt in the cream. Add a spoonful of the sweetened mascarpone to the hot coffee and stir until it dissolves into a mocha-brown, custardy base. Save a little to dollop on top if you like.
- Combine. Pour the frothed milk over the coffee, holding back the foam with a spoon, then spoon the foam on top.
- Finish with cocoa. Dust generously with cocoa powder through a sieve. Add the reserved mascarpone and ladyfinger crumbs if using. Serve right away, with a spoon for the foam.
Iced tiramisu latte
An iced tiramisu latte is just as easy and, honestly, tastes even more like dessert on a warm afternoon.
- Whip the mascarpone cream as above, but loosen it a little more with cold milk or cream so it pours.
- Brew a double shot of espresso (or a small amount of very strong coffee) and stir in the sugar; let it cool slightly, or chill it.
- Fill a tall glass with ice. Pour in cold milk, then the sweetened espresso.
- Float the loosened mascarpone cream on top as a cold foam, and dust with cocoa. Stir before drinking, or sip through the cream.
A note on sweetness (and an optional grown-up splash)
Make no mistake: this is a treat, closer to a dessert than a morning black coffee. Mascarpone, sugar, and whole milk add up, so it is a "sometimes" drink rather than an everyday one — dial the sugar down or up to suit you.
For an adults-only version, stir a small splash of coffee liqueur (or a dessert-style fortified wine such as the Marsala that appears in traditional tiramisu) into the coffee before adding the milk. Keep it modest — a teaspoon or two is plenty — enjoy responsibly, only if you are of legal drinking age, and skip it entirely if you are pregnant, driving, or serving anyone who should not have alcohol.
Tips, swaps, and a quick ratio guide
- Make it lighter: use a mascarpone-and-milk mix instead of straight mascarpone, choose low-fat or plant milk, and cut the sugar. You still get the flavor with less richness.
- Dairy-free: swap the mascarpone for a spoonful of thick coconut cream or a vegan cream-cheese-style spread, and use oat or soy milk (both froth well).
- No mascarpone? A spoon of softly whipped cream with a touch of cream cheese gets you close.
- More coffee punch: add a second shot, or work a pinch of instant espresso into the cocoa dusting.
- Love flavored lattes? Try the same method with our caramel latte recipe for a different dessert-in-a-cup.
| Element | Hot | Iced |
|---|---|---|
| Espresso / strong coffee | 1 to 2 shots | 2 shots |
| Milk | About 3/4 cup, steamed | About 1/2 to 3/4 cup, cold |
| Mascarpone cream | 1 to 2 Tbsp, whipped | 1 to 2 Tbsp, loosened |
| Sugar | 1 to 2 tsp, to taste | 1 to 2 tsp, to taste |
| Cocoa | Dusted on top | Dusted on top |
The beauty of a tiramisu latte is that it scratches the dessert itch in the time it takes to froth a little milk. Master the whipped-mascarpone step and you can riff endlessly — more cocoa, a hint of extra vanilla, a colder foam in summer. Keep the espresso honest, keep the sweetness where you like it, and finish with that signature cocoa cloud every single time.