Save There's something magical about the moment when hot espresso hits crumbled ladyfingers and the kitchen fills with that rich, toasted aroma. I discovered this drink almost by accident one rainy afternoon, staring at leftover tiramisu ingredients and wondering if I could capture that same indulgent feeling in a mug. The answer was yes, and it's been my favorite way to extend that Italian dessert experience into something warm, spoonable, and utterly comforting.
I made this for my neighbor during one of those mornings when the weather couldn't decide between autumn and winter, and watching her eyes light up as she lifted that first spoonful of cream and biscuit was worth every second of prep. She asked for the recipe before she'd even finished, which told me everything I needed to know about whether this was a keeper.
Ingredients
- Hot espresso (2 shots, 60 ml): The temperature matters as much as the quality here, it needs to be genuinely hot to wake up those ladyfingers without cooking them to mush.
- Coffee liqueur (30 ml, optional): I love including this for depth, but it's truly optional if you want to keep things alcohol-free and let the espresso shine.
- Ladyfinger biscuits (4, crumbled): These are your textural anchor, seek out the crispy savoiardi type rather than soft sponge fingers, they hold their character better when soaked.
- Whole milk (120 ml): This prevents the cream layer from becoming too heavy and adds a subtle sweetness that balances the coffee.
- Heavy cream (100 ml): Use the real thing for that luxurious mouthfeel that dairy-free versions simply can't quite replicate.
- Mascarpone cheese (80 g): Cold and fresh makes all the difference, let it sit out for a few minutes so it whisks smoothly without lumps.
- Sugar (2 tbsp): Adjustable to your sweetness preference, I sometimes use just one and a half if my coffee liqueur is particularly sweet.
- Vanilla extract (½ tsp): A whisper of warmth that ties everything together without announcing itself.
- Unsweetened cocoa powder: The finishing touch that makes it look like the dessert it truly is.
- Dark chocolate shavings (optional): I use a vegetable peeler on a good quality bar, they add a touch of elegance and extra chocolatey depth.
Instructions
- Brew and soak:
- Pull your espresso shots while they're meant to be hot, then immediately pour them over the crumbled ladyfingers in a shallow bowl. If you're using the coffee liqueur, add it now and let everything sit for exactly two minutes, no longer or the biscuits start dissolving into sad mush.
- Whisk the cream:
- In a clean bowl, combine your cold mascarpone with the milk, cream, sugar, and vanilla. Whisk gently but steadily until the mixture is smooth and has thickened just slightly, taking care not to overwhip or you'll end up with mascarpone butter.
- Layer it up:
- Divide those espresso-soaked biscuit crumbles between your two glasses, pressing them down gently to create an even layer. This is where the magic starts happening visually.
- Add the cream:
- Pour the mascarpone mixture over the biscuit layer with a steady hand, filling each glass until it looks generously full. Watch it settle and combine with the espresso layer beneath.
- Dust and garnish:
- Using a sifter or fine strainer, dust the cocoa powder across the top in a generous, even layer. If you have chocolate shavings, scatter them over now for that final flourish.
- Serve right away:
- Hand each person a glass with a sturdy spoon for stirring and scooping, because half the fun is mixing those layers together as you drink.
Save There's a particular moment when someone takes their first spoonful and gets both the creamy sweetness and the bitter coffee and toasted biscuit all at once, and their face just softens. That's when you know you've made something that transcends being merely a beverage.
Customizing Your Tiramisu Latte
The beauty of this drink is how adaptable it is to what you have on hand and what you're craving that day. I've made it with Kahlúa instead of generic coffee liqueur and it was deeper and more complex, I've tried almond milk when cream was scarce and it was lighter but still delicious. Even substituting the ladyfingers with crushed amaretti biscuits takes it in a completely different direction while keeping that same tiramisu spirit alive.
Making It Dairy-Free Without Sacrificing Richness
I got adventurous one afternoon and swapped in oat milk and a vegan mascarpone substitute, worried I'd lose the whole luxurious essence of the drink. Surprisingly, the oat milk brought its own subtle sweetness and creaminess that almost elevated things in a different way, and the vegan cheese whipped up just as beautifully. If you're going this route, make sure both products are cold and give yourself an extra minute of whisking to achieve that thickened state.
Timing and Temperature Tips
The window of time between making this and drinking it matters more than you might think. Serve it immediately while the biscuit layer still has structure and the cream is at its most luscious, because sitting too long allows everything to meld into a softer consistency. For texture lovers like me, that immediacy is half the point.
- Brew your espresso first so it's truly hot when it hits those biscuits, temperature matters for proper flavor absorption.
- If you're making this for guests, have all ingredients measured and ready so assembly takes just minutes.
- Keep your glasses chilled if you have time, the contrast between cold cream and warm espresso layer is absolutely worth the extra step.
Save This drink became my answer to those moments when you want something that feels indulgent but don't have hours to spend in the kitchen. It's proof that the best recipes are often the simple ones that remind you why you love cooking in the first place.
Recipe Guide
- → Can I omit the coffee liqueur?
Yes, the beverage remains flavorful without alcohol, keeping the espresso and creamy layers intact.
- → What can I use instead of ladyfinger biscuits?
Light sponge biscuits or savoiardi are ideal, as they absorb espresso well and maintain texture.
- → How do I make it dairy-free?
Replace milk and cream with almond or oat milk and use a vegan mascarpone substitute for creaminess.
- → What equipment is needed to prepare this drink?
An espresso machine or coffee maker, whisk, mixing bowls, and latte glasses are required for assembly.
- → How should it be served?
Serve immediately after layering, with a dusting of cocoa powder and optional chocolate shavings on top.