If you’re a coffee lover and tiramisu lover, this tiramisu latte is the coffee of your dreams. Not too sweet but perfectly flavored with cocoa powder and a mascarpone cream.
What makes this so good?!
As you guys know, I love a good fancy starbucks coffee BUT oftentimes, they’re sooo sweet. So I make them at home with less money and less sugar.
Then I decided to venture out and thought what a brilliant idea it would be to make a tiramisu latte. It truly was a brilliant idea because now I want all my lattes to be tiramisu flavored.
- Ingredients and instructions are simple and it’s super quick and easy to make.
- The latte is not overly sweet. It has a hint of sweetness but it doesn’t feel like a “dessert coffee” (that’ll give you a sugar crash instead of caffeine boost lol). It feels like a coffee with a tiramisu flavor.
- Can be made with an espresso machine or with espresso powder.
If you’re feeling adventurous, next time try my the apple crisp macchiato recipe. You also can’t go wrong with a good salted caramel mocha or a chai latte. Make sure to also check out my FAVORITE vanilla latte cupcake and my favorite macarons.
Ingredients & substitutions
- Espresso: I use a Breville espresso machine and make 1 double shot for 6-8oz of milk. I like to use a medium roast so it’s not too burnt tasting, which allows me to add less sugar.
- You can also make espresso without an espresso machine, see below section.
- Cocoa Powder: make sure to use unsweetened cocoa powder. Natural or dutch processed works fine.
- Sugar: I use only 1 tsp of raw turbinado sugar to froth with the milk. If you like it sweeter, you can add more sugar.
- There is also powdered sugar in the mascarpone topping, so keep that in mind when sweetening the milk.
- Milk: You can use any kind of milk here. I recommend 2% or full-fat milk for the best frothing but any milk works, even dairy free.
- Vanilla: I like to add ½ tsp of pure vanilla extract to the milk to give it a little more flavor. Vanilla bean paste or artificial vanilla extract also works.
- Mascarpone: Mascarpone is the cheese traditionally used to make tiramisu cake. It’s similar to cream cheese but has a higher fat percentage, making it even more creamy. If you can’t find mascarpone, cream cheese also works.
- Heavy Cream: Heavy cream or whipping cream works fine here. Shake it up with a little powdered sugar and mascarpone to make a foam or beat it a little more to make a whipped cream.
Step 1: Make espresso with an espresso machine or with espresso powder. Combine it with the cocoa powder.
Step 2: Froth the milk with the sugar and vanilla until it’s as hot as you would like and has as much foam as you want. I like to limit the foam because we’re gonna add the mascarpone cream on top. Pour the milk over the espresso.
Step 3: Make the mascarpone cream by placing the mascarpone cheese, the heavy cream and the powdered sugar in a jar with a lid. Shake it vigorously, either until soft peaks form or stiff peaks form. I like to leave it softer because it blends with the milk a little better and makes it easier to drink.
Step 4: Pour the cream on top of the milk and dust with a little more cocoa powder.
How to make espresso without an espresso machine
So I’m not like a professional coffee expert or anything but I found this article on 3 Ways To Make Espresso Without An Espresso Maker.
If you don’t have an aeropress, moka pot or french press you can also make espresso using espresso powder. It’s similar to instant coffee but tastes more like espresso, is a much finer powder and is much stronger than instant coffee.
You’ll need 1 tsp of espresso powder to 1 ounce of water to make a one shot. Most recipes, like this one, use a double shot so do 2 tsp espresso powder to 2 ounces of water.
I also recently had the opportunity to try Cometeer’s fresh coffee capsules (this post is not sponsored) and I LOVE them. I replaced a double shot of espresso with one of their capsules. It’s slightly weaker than the double shot but still really good and you can just a little less milk if you want it stronger.
How to make an Iced Tiramisu Latte
Turning this latte into an iced version is super easy.
You’ll start by dissolving the cocoa powder AND sugar in the hot espresso (if using espresso powder, use hot water to dissolve the sugar better & if you need an extra tablespoon of water that’s fine).
Then fill the cup halfway with ice and then pour milk on top. Finish the cream as instructed and enjoy!
Frequently Asked Questions
You can use dairy free milk and cream but dairy free mascarpone is questionable. I’m not sure how that tastes so unless you have a brand or recipe of dairy free mascarpone that you like then I don’t recommend any. You can certainly still make this without the mascarpone though.
You can omit the sugar from the milk and from the mascarpone cream to make the latte sugar free.
Just like any coffee, it’s best served fresh. If you want do want to make it ahead of time, I recommend just making the cream ahead of time and giving it a good shake before topping the latte.
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.
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As always, have a blessed day and happy baking!
- double espresso shot (60mL/2oz)*
- 1 Tbsp (5g) unsweetened cocoa powder
- 1 cup (8oz) milk
- 1 tsp raw sugar (add more if you want a sweeter coffee)
- 1/2 tsp vanilla extract
- 1 Tbsp (28g) mascarpone cheese, room temperature
- 2 Tbsp (30mL) heavy whipping cream, cold
- 2 tsp powdered sugar
- cocoa powder for dusting
- Use an espresso machine or espresso powder* to make a double shot. Combine it with the cocoa powder until the cocoa is dissolved.
- Froth the milk with the sugar and vanilla until it’s as hot as you would like and has as much foam as you want. Pour the milk over the espresso.
- Place the mascarpone cheese, the heavy cream and the powdered sugar in a jar with a lid. Shake it vigorously, either until soft peaks form or stiff peaks form. I like to leave it softer because it blends with the milk a little better and makes it easier to drink.
- Pour the cream on top of the milk and dust with a little more cocoa powder.
*to replace a double of espresso with espresso powder, mix together 2 tsp of espresso powder with 2 Tbsp of hot water.
To make it iced, dissolve the sugar with the hot espresso and cocoa powder. Add the ice and pour the cold milk on top.
Amount Per Serving: Calories: 533Total Fat: 40gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 262mgCarbohydrates: 30gFiber: 2gSugar: 23gProtein: 13g
Nutrition information may not be fully accurate.