Tiramisu Latte Recipe

Use an espresso machine or espresso powder* to make a double shot. Combine it with the cocoa powder until the cocoa is dissolved.
60 mL espresso a double shot, 5 grams unsweetened cocoa powder
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.
180 mL milk, 1 tsp raw sugar add more if you want a sweeter coffee, 1/2 tsp vanilla extract

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
*if it's sinking to the bottom, trying whipping it up/shaking the bottle a little more.
28 grams mascarpone cheese room temperature, 30 mL heavy whipping cream cold, 2 tsp powdered sugar
Pour the cream on top of the milk and dust with a little more cocoa powder.
cocoa powder for dusting

*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.