Tiramisu Latte Recipe

Brew espresso

Pull two fresh shots of espresso (about 60 ml). If you prefer a slightly lighter latte effect, add up to 30 ml hot water to the espresso to make an Americano-strength base. Keep the espresso hot and set aside.

Make syrup

Dissolve 1 tablespoon granulated sugar and 1 tablespoon instant espresso (or 1 tablespoon very strong brewed coffee) in 30 ml hot water. Stir until sugar is fully dissolved to form a concentrated coffee syrup. Taste and adjust sweetness — it should be noticeably coffee-forward and slightly sweet. Set aside.

Heat and flavor milk

Warm 250 ml whole milk in a saucepan over medium-low heat until it reaches about 60–65°C (140–150°F) — hot but not boiling. Stir in 1 teaspoon granulated sugar and 1 teaspoon vanilla extract to dissolve. Alternatively, steam the milk if you have an espresso machine wand to get a velvety microfoam.

Froth milk

If using a steam wand, texturize the milk to produce fine microfoam. If using a milk frother, froth until creamy with small bubbles. If you heated on the stove, froth with a handheld frother for 20–30 seconds to incorporate some foam. Keep warm.

In a 12–14 oz (350–420 ml) latte cup or glass, spoon the coffee syrup into the bottom, then pour the hot espresso over it. Stir gently to combine the syrup and espresso.

Pour the warmed, textured milk over the espresso, holding back the foam with a spoon. Then spoon or gently pour a thin layer of milk foam on top to create a stable surface for the cheese foam.

Prepare cream cheese

Beat 40 g room-temperature cream cheese in a small bowl until smooth and free of lumps. Use a whisk or small hand mixer to get a creamy consistency.

Whip foam

In a chilled bowl, combine 60 ml cold heavy cream, 30 ml whole milk, 1 tsp powdered sugar, and a pinch of fine sea salt. Whisk or use a hand mixer on medium-high speed until soft peaks form (about 40–60 seconds).

Combine cheese and cream

Fold the whipped cream into the smoothed cream cheese gently until fully incorporated and slightly airy. You want a pourable but pillowy foam — if too thick, add 5–10 ml milk to loosen; if too thin, whip a few seconds more. Transfer the cheese foam to a small piping vessel or spoon.

Spoon or pipe a 1–2 cm (about 1/2 in) layer of cheese foam on top of the milk foam. The cheese foam should sit as a distinct top layer.

Lightly dust the cheese foam with 1 teaspoon unsweetened cocoa powder using a fine-mesh sieve for even coverage. If desired, add 1 teaspoon chocolate shavings and/or 1 teaspoon cocoa nibs or crushed amaretti for texture.

Serve immediately with a small spoon. Stir the cheese foam into the latte as you drink for a tiramisu-like flavor experience.