Tiramisu Latte Coffee Crumble (Printable)

A creamy espresso drink layered with crumbled biscuits and mascarpone cream for a rich taste.

# Components:

→ Coffee & Liqueur

01 - 2 shots (2 fl oz) hot espresso
02 - 1 fl oz coffee liqueur (optional)

→ Biscuit Layer

03 - 4 ladyfinger biscuits (savoiardi), crumbled

→ Cream Layer

04 - ½ cup whole milk
05 - ⅓ cup heavy cream
06 - 3 oz mascarpone cheese
07 - 2 tablespoons sugar
08 - ½ teaspoon vanilla extract

→ Garnish

09 - Unsweetened cocoa powder, for dusting
10 - Dark chocolate shavings (optional)

# Directions:

01 - Brew the espresso and immediately pour it over the crumbled ladyfingers in a shallow bowl. Add coffee liqueur if using and let soak for 2 minutes.
02 - In a bowl, whisk together mascarpone, heavy cream, whole milk, sugar, and vanilla extract until smooth and slightly thickened.
03 - Divide the espresso-soaked biscuit crumbles evenly between two large latte glasses or mugs.
04 - Pour the mascarpone cream mixture over the biscuit layer in each glass.
05 - Dust generously with cocoa powder and add chocolate shavings if desired. Serve immediately with a spoon.

# Expert Advice:

01 -
  • It tastes decadent but takes less time than waiting for a regular dessert to chill.
  • You get that beloved tiramisu flavor without the fuss of assembling layers in a pan.
  • It's impossibly creamy and satisfying, the kind of drink that makes you pause between sips.
02 -
  • Don't let the biscuits soak longer than two minutes or they'll disintegrate into soup instead of staying textured.
  • Whisk the cream mixture by hand if you can, because an electric mixer can sometimes split the mascarpone if you overbeat it.
03 -
  • If your mascarpone is cold straight from the fridge, let it sit out for ten minutes before whisking so it blends smoothly instead of fighting you.
  • The cocoa powder matters more than you think, so use good quality and dust it right before serving so it stays visible and doesn't absorb moisture.
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