Quickly cool espresso
An ice water bath cools the coffee without 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 aromas of Italian dessert. Cooled espresso is added to the glass with milk and ice, followed by mascarpone cream, cocoa and optionally a spooned biscuit.
Total time
15 min
Calories
330 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Tiramisu latte without clumps and watered coffee
Mascarpone can be processed most reliably if you first stir it smoothly with powder sugar and little cream and then slowly add the remaining cold cream. The espresso must be cooled before coating, otherwise the ice melts immediately and the milk becomes watery. The recipe comes out without raw egg yolk and still retains the creamy tiramisu note.
Summer Recipes
Recipe
Tiramisu latte with mascarpone cream
Cold espresso, milk and an airy mascarpone cream make this Tiramisu latte a creamy summer drink without raw egg.
Ingredients
2 servings
Method
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1
Cool Espresso
Brewing espresso, dissolve 10 g of powder sugar in it and fill it in a cold container. Cool briefly in the ice water bath, so that it does not melt the ice cubes immediately.
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2
Stir mascarpone smoothly
Stir mascarpone with the remaining 10 g powdered sugar, vanilla paste and a tablespoon of cream in a small bowl. Do not beat for long, so that it does not become grainy.
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3
Pick up the cream
Gradually add the remaining cold cream to the mascarpone and strike briefly with the hand blender until a soft, spoonful cream is created. It should not become as firm as a cake cream.
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4
Coating lattice
Fill two high glasses with ice cubes. Spread cold milk and let the cooled espresso flow over slowly.
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5
Add Tiramisu Finish
Place mascarpone cream on both glasses and sprinkle with baking cocoa. If desired, add a spooned biscuit and serve the tiramisu latte directly.
Kitchen know-how
Tips for Tiramisu latte with mascarpone cream
Hit Mascarpone for a short time
Mascarpone can be too long or too hot to make it granular and liquid. All ingredients for the cream should be cold.
Variations
How to adapt this recipe
Put two drops of bitter mandelaroma in the milk. So the latte reminds of Amaretto, but stays without alcohol.
Replace the mascarpone with 60 g of Greek yoghurt and beat it with 40 ml of cream. The hood becomes lighter and slightly fresher.
Nutrition per serving
330kcal
31.0 gCarbohydrates
8.0 gProtein
19.0 gFat
Values are estimates per serving 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 hood is easier and safer. It provides the typical creaminess without the need to process raw egg yolks.
Yes. Decaffeinated espresso works unchanged and retains the strong roasted aroma when you use an intense espresso variety.
Mascarpone was usually beaten for too long or was too warm. First stir it smoothly and then add the cold cream in a portion.
You can store them in the refrigerator covered up to one day. Espresso, milk and ice cream should be put together immediately before serving.
Use completely cooled double espresso and large ice cubes. Small pieces of ice melt faster and dilute the drink more strongly.
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