What if your “fancy coffee” didn’t need syrups, a blender, or a $10 café tab—just cocoa, espresso, and a spoonful of mascarpone? A tiramisu latte is basically dessert logic applied to coffee: bold espresso, chocolatey bitterness, and a creamy topper that feels like the first bite of tiramisu. Here’s how to make it hot or iced, with smart swaps if you don’t have an espresso machine.
One-line plan: cocoa-sweetened coffee + milk + mascarpone foam.
Bookmark this as your go-to tiramisu latte recipe—it’s also an iced tiramisu latte recipe (a.k.a. a tiramisu iced latte) with the same base and topping.
Yield: 1 large latte (12–16 oz)
Time: 8–12 minutes (iced is fastest)
Sweetness: easy to dial from “barely sweet” to “dessert”
What you need
- Coffee base — espresso or strong coffee concentrate
- Cocoa — unsweetened (Dutch-process is extra smooth)
- Milk — dairy or oat for the creamiest feel
- Mascarpone — the “tiramisu” signature
What’s optional (but fun)
- Vanilla — extract, paste, or syrup
- Rum note — rum extract (not alcohol), or skip
- Ladyfinger — garnish for true tiramisu energy
- Hand frother — faster foam, less cleanup
Hot vs. iced at a glance
| Build piece | Hot | Iced |
|---|---|---|
| Cocoa + coffee | Mix into hot espresso (smooth) | Mix while espresso is hot, then chill |
| Milk | Steamed/frothed milk for body | Cold milk + plenty of ice |
| Mascarpone topper | Spoon on, then dust cocoa | Float it like cold foam, then dust |
| Sweetness | Add to espresso base (dissolves) | Add to espresso base (avoid graininess) |
Tiramisu latte rule: coffee first, cocoa second, mascarpone last. That order keeps it tasting like dessert—not chocolate milk.
What You’re Making (and why it works)
A tiramisu latte is a latte with tiramisu’s “three-note harmony”: coffee bitterness, cocoa softness, and creamy mascarpone sweetness. It works when each note stays distinct—coffee still tastes like coffee, cocoa reads as a dusting (not a syrup), and mascarpone feels like a cloud on top. Think “dessert finish,” not “dessert base.”
Not Quite Nigella’s six-minute tiramisu latte nails the idea: keep it short, strong, and creamy. This version adds two small fixes—bloom the cocoa, and make the topping thick—so it stays smooth and layered.
Ingredients and Gear (with smart swaps)
Espresso options (machine, moka pot, strong coffee, instant)
Best: a double shot of espresso (about 2 oz) for that concentrated backbone. Also great: moka pot or instant espresso. If you’re filing this away as a tiramisu coffee recipe, the one non-negotiable is a strong coffee base—yes, even minute coffee (instant coffee) works if you mix it bold.
No espresso machine? Baran Bakery’s method for espresso without a machine is the same strategy in practice—use the strongest coffee option you have, then build from there. And if you’ve seen espresso powder for tiramisu on baking aisles, that instant espresso is a solid shortcut here, too.
Milk + sweetness (dairy/oat; sugar/maple)
Use 6–10 oz milk depending on your cup and how coffee-forward you like it. Whole milk tastes most “dessert,” and oat milk foams well. Sweeten with 1–2 teaspoons sugar, maple syrup, or simple syrup—add it to the hot base so it dissolves. Shortcut lovers: tiramisu coffee creamer can replace part of the milk, so you can reduce added sugar.
Salt is the quiet upgrade. A tiny pinch in the coffee base makes cocoa taste deeper and helps the topping read “buttery” instead of just “sweet.” If you like syrups, a quick tiramisu syrup recipe can be as simple as vanilla syrup with a whisper of rum extract.
Tiramisu finishers (mascarpone, cream, cocoa, ladyfinger)
Mascarpone is the signature. Use unsweetened cocoa; Dutch-process is smoother, natural cocoa is sharper. If mascarpone is hard to find, you’ll see “tiramisu with philadelphia” style swaps using Philadelphia cream cheese—use less (it’s tangier) and sweeten gently. Ladyfinger optional.
Another shortcut: tiramisu flavored coffee can be your base—just keep cocoa light so it doesn’t turn muddled.
Prep + Build Checklist (printable, editable)
Mobile tip: swipe sideways if you need to see the whole table.
| Prep | Build |
|---|---|
|
|
|
| Your notes: sweetness level, milk choice, topping thickness. | Next time: adjust coffee strength first, then cocoa, then sugar. |
Make the Mascarpone Topper (foam or whip)
This is the “tiramisu” part. You want a topping thick enough to sit on the surface for a few minutes, but soft enough to sip through. Aim for “spoonable,” not “pourable.” If it’s too thick, add a teaspoon of milk and whisk again. This is basically tiramisu cold foam—and it turns the drink into cozy mascarpone coffee.
Fast “cold foam” method
Whisk (or froth) together: 2 tablespoons mascarpone, 2 tablespoons heavy cream, 1–2 teaspoons powdered sugar, and ¼ teaspoon vanilla. Froth until glossy and slightly thickened.
Whipped method (for thicker, dessert-like cap)
Use the same ingredients in a chilled bowl and whisk until soft peaks form. It melts slowly on hot lattes into a creamy top layer.
Flavor boosters (vanilla, rum extract, pinch of salt)
For classic tiramisu vibes, add 1–2 drops rum extract (or skip) and/or a touch more vanilla. Keep it subtle.
Quick fixes if it goes wrong
Too runny: add 1 tablespoon mascarpone and whisk again. Too stiff: add 1 teaspoon milk or cream and loosen it. Grainy: let mascarpone sit 5 minutes, then re-whisk until smooth.
Build a Hot Tiramisu Latte (café-style)
The hot version is all about a smooth cocoa-coffee base before milk hits the cup. Mix cocoa into hot espresso first so it tastes deep and chocolatey rather than dusty.
Bloom cocoa + sweeten the espresso
In your mug, whisk together 1–2 teaspoons cocoa with 1–2 teaspoons sugar. Pour in a double shot (2 oz) hot espresso and stir until completely smooth. Fresh Bean Bakery notes why it helps to bloom cocoa in espresso—heat wakes up cocoa flavor and softens that dusty edge.
Steam/froth milk + assemble
Heat 6–10 oz milk until steaming, then froth. No steamer? Use a handheld frother or shake hot milk in a sealed jar. Pour milk into the cocoa-espresso base, spoon on topping, then dust cocoa.
Make It Iced (layered, not watery)
Iced tiramisu latte is a texture game: keep the coffee base concentrated, cool it quickly, then layer. Chill the espresso base before ice so you don’t melt your drink into a lukewarm puddle.
This same method flexes into other tiramisu coffee drinks: call it a tiramisu iced coffee by using less milk, make a tiramisu cold brew with cold brew concentrate, or do a quick tiramisu shaken espresso by shaking the cocoa-espresso base with ice, then pouring over milk and topping.
Chill the espresso base (fast)
Stir cocoa + sweetener into hot espresso (same as the hot method), then cool it for 3–5 minutes. In a rush, swirl it with one ice cube in a separate glass, then remove what’s left of the cube before building.
Ice + milk + topper layering
Fill a tall glass with ice, pour in 6–8 oz cold milk, then add the cooled cocoa-espresso. Float the mascarpone foam on top (spoon it over the back of a spoon for a cleaner layer), then dust cocoa.
Variations, Dietary Swaps, and Make-Ahead
This drink is forgiving—most tweaks are about controlling sweetness and keeping the topping stable. Adjust coffee strength before you add more sugar; a stronger base often tastes “sweeter” because it reads more like tiramisu coffee-soak.
If you’re hunting a copycat—starbucks tiramisu latte, starbucks tiramisu latte recipe, or even starbucks tiramisu latte calories—use this as your “build template” and adjust milk and topping amounts as the main dial. And if your reference point is a packaged or bakery version (like a tous les jours tiramisu latte, kanu tiramisu latte, or enly tiramisu latte), keep cocoa subtle and let the mascarpone foam do the dessert work.
Dairy-free and lighter options
Milk: oat is the creamiest non-dairy choice; almond is lighter. Topper: whip thick coconut cream with vanilla and powdered sugar if mascarpone isn’t an option.
Decaf / lower-caffeine approach
Use decaf espresso, or go half-caf (one decaf shot + one regular). Keep the milk a touch lower so the flavor stays bold.
Make-ahead + storage (topper, base, serving)
Prep the topper and cocoa-espresso base separately. Refrigerate the coffee base (covered) up to 24 hours. Keep the topping sealed and cold, then re-whisk before serving—My Morning Mocha’s tip to store mascarpone cream fits real-life prep.
Advanced notes (for ultra-smooth texture)
Cocoa clumps: sift first, then whisk into piping-hot espresso. Too bitter: reduce cocoa slightly and add vanilla before adding more sugar. Foam sinking: make topping thicker and spoon it on gently.
Love the flavor in dessert form? The same combo shows up in a tiramisu recipe with coffee, a coffee tiramisu cake, and richer spins like vietnamese coffee tiramisu; you’ll even see shortcut takes like betty crocker tiramisu in some kitchens.
Make-ahead “party” scaling (still tastes right)
For multiple drinks, whisk cocoa + sugar in a heatproof measuring cup, then add espresso and stir smooth. Keep it warm for hot lattes or chill it for iced. Make topping in batches so it stays thick; if it loosens, a quick whisk brings it back.
Food-safety note: mascarpone topping is dairy—keep it cold. If your drink (or topping bowl) sits at room temp for more than 2 hours, toss what’s left.
FAQ
If it tastes “flat,” strengthen the coffee base first. Most issues are balance problems, not missing ingredients.
Quick clarity: what is tiramisu flavor? Coffee + cocoa + creamy vanilla notes. does tiramisu have coffee? Traditionally yes. For best coffee for tiramisu (and this drink), go concentrated and smooth; does tiramisu taste like coffee? usually, but softened by cream. And how much caffeine is in tiramisu (or a tiramisu latte) depends on how much coffee you use. Search note: tiramisu in spanish is often written “tiramisú.” If you’re shopping around, try tiramisu latte near me or tiramisu coffee nyc.
Can I do this without an espresso machine?
Yes—use moka pot, Aeropress concentrate, or instant espresso. Keep the coffee base short and strong, then add milk to taste. If you only have brewed coffee, use less milk (or brew extra strong) so the tiramisu flavor doesn’t fade.
Why is my cocoa gritty?
Cocoa needs heat and whisking. Sift it, whisk it into hot espresso with sugar, and don’t add cold milk until it’s smooth. Sprinkling cocoa into cold liquid is the fastest route to clumps.
How long does mascarpone topping last in the fridge?
Plan on 2–3 days for best texture. It can separate as it sits—re-whisk before serving, and discard if it smells off or looks watery and curdled.
Can I make it sugar-free?
You can. Use a powdered sugar substitute in the topper (so it dissolves smoothly) and a liquid sweetener in the coffee base. Keep cocoa on the lighter side and add extra vanilla so it still reads “tiramisu,” not just “cocoa coffee.”
