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Tiramisu Latte Recipe: Creamy Coffee Beverage with Mascarpone Cold Foam Recipe

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4.2 from 15 reviews

This Tiramisu Latte recipe offers an indulgent coffee experience inspired by the classic Italian dessert. It combines a rich dark chocolate and espresso base with a luscious mascarpone cold foam topping, finished with a dusting of cocoa powder and optional savoiardi cookies. Suitable for serving hot or iced, this sophisticated beverage brings a creamy, bittersweet twist to your coffee routine.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Chocolate Coffee Base

  • 40g dark chocolate (about 64% cocoa), finely chopped
  • 60g hot espresso
  • 5g cocoa powder (100% cocoa)
  • 20g powdered sugar

Mascarpone Cold Foam

  • 30g mascarpone cheese
  • 45g whipped cream (35% fat; half-fat 25% can be used but will take longer to whip)
  • 6g powdered sugar
  • 1/2 vanilla pod or 1 tsp vanilla paste
  • 10g milk

Drink Assembly

  • 300ml milk (e.g., unsweetened barista-style potato milk)
  • 1–2 freshly brewed espresso shots
  • 30g chocolate coffee syrup (from base)
  • Cocoa powder for dusting
  • Savoiardi cookie (optional)

Instructions

  1. Prepare Chocolate Coffee Base: In a small jug, combine the finely chopped dark chocolate, cocoa powder, powdered sugar, and pour in the hot espresso. Let it sit for 1 minute to allow the chocolate to melt completely.
  2. Mix Ingredients: Whisk the chocolate and espresso mixture vigorously with a small hand whisk or frother until smooth and well combined. Set aside the syrup.
  3. Add Syrup to Glass: Pour about 30g of the prepared chocolate coffee syrup into each serving glass. Adjust the quantity according to personal preference or glass size.
  4. Store Extra Syrup: Any leftover chocolate coffee syrup should be refrigerated and can be kept for up to 5 days.
  5. Make Mascarpone Cold Foam: In a small jug, combine mascarpone, whipped cream, powdered sugar, vanilla, and milk.
  6. Whip Cold Foam: Use a hand frother to whisk the mixture until very soft peaks form, being careful not to over-whip to maintain a creamy texture.
  7. Chill Cold Foam: Refrigerate the mascarpone foam until ready to serve to keep its stability and texture.
  8. Combine Milk and Syrup: Pour 300ml milk into the glass over the syrup and whisk with a hand frother until evenly mixed. For an iced option, add ice cubes at this stage.
  9. Add Espresso Shots: Pour 1 to 2 freshly brewed espresso shots gently on top of the milk and syrup mixture.
  10. Top with Cold Foam: Spoon the mascarpone cold foam evenly over the top of the drink.
  11. Garnish: Lightly dust the foam with cocoa powder. Optionally, serve with a savoiardi cookie on the side.
  12. Serve Immediately: Enjoy your tiramisu latte fresh to experience the best flavor and texture.

Notes

  • Use high-quality dark chocolate for the richest flavor.
  • Adjust the sweetness by modifying powdered sugar quantities to suit your taste.
  • For a dairy-free alternative, substitute the milk and whipped cream with plant-based versions.
  • The mascarpone cold foam is best consumed fresh and should not be made too far in advance.
  • Adding ice cubes transforms this into a refreshing iced tiramisu latte, ideal for warmer days.
  • Leftover chocolate coffee syrup can be stored in the refrigerator for up to 5 days for convenient reuse.

Find it online: https://zaracooking.com/tiramisu-latte-recipe-creamy-coffee-beverage-with-mascarpone-cold-foam-recipe/