Pull two shots of espresso (about 2 oz total). If you don't have an espresso machine, use 2 oz very strong brewed coffee. Place the espresso in a 12 oz pre-warmed mug.

Add 2 oz hot brewed coffee to the mug with the espresso to build a fuller 12 oz latte base and to deepen the coffee flavor for the tiramisu profile.

Tiramisu Flavoring

In a small heatproof bowl or cup, combine 1 tablespoon mascarpone, 1 teaspoon granulated sugar, 1 teaspoon cocoa powder, 1 teaspoon vanilla extract and 1 teaspoon coffee liqueur (optional). Stir into a smooth paste. If the mascarpone is very firm, soften it briefly (10–15 seconds) in the microwave to make blending easy.

Stir the mascarpone mixture thoroughly into the hot espresso/coffee base until fully incorporated and smooth. This adds the signature creamy tiramisu flavor to the drink.

Milk & Foam

Combine 8 oz whole milk and 1 oz heavy cream in a frothing pitcher. Steam with an espresso steam wand until the milk reaches about 150–155°F (65–68°C) and has velvety microfoam. If you don't have a steam wand, heat the milk and cream on the stove or in a microwave until hot (do not boil), then froth vigorously with a handheld frother or by shaking in a tightly sealed jar.

Pour the steamed milk and foam into the mug over the espresso-mascarpone mixture, holding back the foam with a spoon and then spooning the final foam on top to reach about 12 oz total volume.

Sweetened Whipped Topping

In a small bowl, whip 1 oz heavy cream with 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract until soft peaks form. Spoon or pipe a dollop of the sweetened whipped cream onto the latte top (optional — this replicates tiramisu's creamy topping).

Garnish

Sift a light dusting of unsweetened cocoa powder over the whipped cream or foam (use an extra 1/4–1/2 teaspoon if desired). Sprinkle 1 teaspoon of crushed ladyfinger crumbs or amaretti over the top if using.

Serve immediately while hot. Stir lightly before drinking to combine layers if you prefer a more homogeneous flavor.