Quickly cool down espresso
An ice bath cools the coffee without any additional water. Do not give warm espresso shots directly over the ice cubes.
Italian-inspired Recipe
Tiramisu latte with mascarpone cream
The Tiramisu Latte combines an iced latte with the flavours of the Italian dessert. Cooled espresso is added to the glass with milk and ice, followed by mascarpone cream, cocoa and optional a spoonful of sponge cake.
Total time
15 min
Calories
330 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Tiramisu latte without lumps and diluted coffee
Mascarpone is the most reliable way to make it: first mix it with icing sugar and a little cream and then slowly add the remaining cold cream. It must be cooled before it is layered, otherwise the ice cream will melt immediately and the milk will become watery. It does not contain raw egg yolks, but still retains the creamy tiramisu flavour.
Summer Recipes
Recipe
Tiramisu latte with mascarpone cream
Cold espresso, milk and a light mascarpone cream make this tiramisu latte a creamy summer drink without a raw egg.
Ingredients
2 servings
Method
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1
Cool espresso
Make the espresso, dissolve 10 g icing sugar in it and pour it into a cold container. Cool briefly in an ice water bath so that it does not melt the ice cubes immediately.
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2
Smooth mascarpone
In a small bowl, whisk the mascarpone with the remaining 10 g icing sugar, vanilla paste and a tablespoon of cream until smooth. Do not beat for long to prevent it from becoming granular.
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3
Whip cream
Gradually add the remaining cold cream to the mascarpone and whisk briefly with a hand blender until you have a soft, spoonable cream. It should not become as firm as a pie cream.
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4
Layering the latte
Fill two tall glasses with ice cubes. Spread cold milk and slowly pour the cooled espresso over.
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5
Tiramisu finish
Pour the mascarpone cream onto both glasses and dust with baking cocoa. If desired, make one spoonful of sponge and serve the tiramisu latte directly.
Kitchen know-how
Tips for Tiramisu latte with mascarpone cream
Beat mascarpone only briefly
Whipping mascarpone too long or too warm can make it granular and liquid. All ingredients for the cream should be cold.
Variations
How to adapt this recipe
Add two drops of bitter almond flavour to the milk. This makes the latte look like amaretto, but without alcohol.
Replace the mascarpone with 60 g Greek yoghurt and whip it with 40 ml of cream. Lighter and a little fresher.
Nutrition per serving
330kcal
31.0 gCarbohydrates
8.0 gProtein
19.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tiramisu latte with mascarpone cream
For a cold drink, a mascarpone cream top is more straightforward and safer, delivering the typical creaminess without the need for raw egg yolks.
Yes. Decaffeinated espresso works unchanged and retains the strong roasted aroma when you use an intense espresso.
Mascarpone was usually beaten too long or was too warm. First stir it until smooth and then add the cold cream in portions.
You can keep them covered in the fridge for up to one day. Espresso, milk and ice should be added immediately before serving.
Use fully cooled double espresso and large ice cubes. Small pieces of ice melt faster and dilute the drink more strongly.
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