Iced Tiramisu Latte Recipe

Brew espresso

Brew two shots (about 60 ml) of hot espresso. If your espresso is extremely strong, you may dilute with 30 ml hot water to create an americano-style base. Set hot espresso aside to cool for 2–3 minutes.

Make vanilla simple syrup (if you don't have it ready)

Combine equal parts sugar and water (for a small batch: 2 tbsp sugar + 2 tbsp water) in a small saucepan. Add 1/4 tsp vanilla extract or a split vanilla bean. Heat until sugar dissolves, then cool. Use 1.5 tbsp for this recipe.

Whip mascarpone cream

In a small bowl, whisk 2 tbsp mascarpone with 3 oz whole milk and 2 oz heavy cream until smooth and slightly thickened but still pourable. Whisk in 1.5 tbsp vanilla simple syrup and 1 tsp marsala-style coffee syrup or amaretto syrup if using. Taste and adjust sweetness to preference. The mixture should be creamy and emulsified (about 30–45 seconds by hand or 15–20 seconds with a hand mixer on low).

Prepare glass

Fill a 16-oz serving glass with 1 cup ice cubes (leave room at the top for liquids and foam). If using, sprinkle 1 tbsp crushed ladyfinger crumbs over the ice to mimic tiramisu texture.

Combine espresso and cream

Pour the cooled espresso over the ice. Immediately pour the mascarpone cream mixture over the espresso so it forms a creamy layer. Add 4 oz cold whole milk on top; pour gently to maintain some layering.

Finish and garnish

Lightly dust the top with 1 tsp unsweetened cocoa powder and sprinkle 1 tbsp finely grated dark chocolate or chocolate shavings. Stir briefly if the guest prefers a uniform drink, or leave layered for visual effect.

Serve

Insert a straw and serve immediately. Estimated yield is one 16-oz Iced Tiramisu Latte.