Iced Tiramisu Latte Recipe

Brew espresso

Brew two shots (about 60 ml) of hot espresso. If you don't have an espresso machine, dissolve 1 tbs instant espresso in 60 ml hot water. While still hot, stir in 1 tbs sugar (or 1 tbs simple syrup) until dissolved. Set aside to cool slightly.

If serving quickly, place the brewed espresso in the refrigerator or an ice bath for 5 minutes to chill faster. For a slightly boozy variation, stir in 1 tsp coffee liqueur now.

Make mascarpone mixture

In a small bowl, combine 3 tbs mascarpone, 2 tbsp whole milk, 1 tsp vanilla extract and 1 tsp powdered sugar. Whisk until smooth and no lumps remain. In a separate chilled bowl, lightly whip 2 tbsp cold heavy cream to soft peaks, then gently fold the whipped cream into the mascarpone mixture until combined and airy. The result should be a pourable, slightly thick cream that will float on the iced latte.

Assemble the latte

Fill a 16-oz (about 475 ml) glass with 1 cup of ice cubes. Pour 1 cup cold milk over the ice. Pour the chilled espresso slowly over the milk; you should see a layered effect if the espresso is cold. Spoon the mascarpone cream gently on top of the latte (about 2–3 tbs worth to create a visible cream layer).

If you prefer the cream mixed in, stir gently with a long spoon to incorporate; otherwise leave layered for presentation.

Dust 1 tsp unsweetened cocoa powder over the mascarpone cream using a fine sieve. Add chocolate shavings if desired. Serve immediately with a straw and a long spoon.

Estimated serving: 16 oz (1 serving).