Hot Tiramisu Latte Recipe

Brew espresso

Pull two shots (about 60 ml) of hot, strong espresso. If you don’t have an espresso machine, brew 60 ml of very strong coffee using an Aeropress or Moka pot.

If you want the drink slightly milder, add 60 ml hot water to the espresso to make an Americano-style base.

Combine mascarpone and sweeteners

In a small bowl, whisk 1 tablespoon softened mascarpone with 1 teaspoon granulated sugar and 1 teaspoon vanilla extract until smooth and slightly runny. The mixture should be free of lumps so it will incorporate into the milk.

Stir in optional 5 ml coffee liqueur if using. Sprinkle in 1 teaspoon unsweetened cocoa powder and whisk until evenly combined.

Heat and froth milk

Combine 8 oz whole milk and 2 oz heavy cream in a small saucepan. Heat gently over medium-low heat until steaming and just below simmering (around 60–65°C / 140–150°F). Whisk vigorously or use a milk frother to create a silky microfoam. If using a steam wand, texture until you have velvety milk with a small amount of glossy foam.

Once warm, transfer about 2 tablespoons of the hot milk into the mascarpone mixture and whisk briskly to temper and fully loosen the mascarpone. Then pour the tempered mascarpone into the rest of the heated milk and whisk or froth briefly to emulsify, creating a uniform tiramisu-flavored milk.

Combine espresso and flavored milk

Pour the espresso (or espresso + hot water) into a pre-warmed 12 oz cup. Slowly pour the tiramisu-flavored milk over the espresso, holding back the foam with a spoon and then spooning a thin layer of foam on top.

Dust the foam with 1/2 teaspoon unsweetened cocoa powder and sprinkle 1 teaspoon chocolate shavings, if desired. Serve immediately.