Tiramisu Latte Coffee Drink

# What You Need:

→ 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 - 1/2 cup whole milk

05 - 3.4 fl oz heavy cream

06 - 3 oz mascarpone cheese

07 - 2 tbsp sugar

08 - 1/2 tsp vanilla extract

→ Garnish

09 - Unsweetened cocoa powder, for dusting

10 - Dark chocolate shavings (optional)

# Directions:

01 - Brew the espresso. While hot, pour it over the crumbled ladyfingers in a shallow bowl. Add coffee liqueur if using. Allow to soak for 2 minutes.

02 - In a mixing bowl, whisk together mascarpone, heavy cream, milk, sugar, and vanilla extract until smooth and slightly thickened.

03 - Distribute 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 each serving generously with cocoa powder and top with chocolate shavings if desired. Serve immediately with a spoon for stirring and scooping.

# Expert Advice:

01 -

It tastes like tiramisu but arrives in a warm, drinkable form that feels both indulgent and comforting.
Ready in 15 minutes, so you can satisfy that fancy-coffee craving without the pastry shop prices.
The soaked biscuit layer creates this magical texture as you sip and spoon through it.

02 -

Don't let those ladyfingers soak longer than 2 minutes or they'll turn to paste and lose their identity in the drink.
Whisk the mascarpone mixture while it's cold, if your cream is warm it separates and tastes greasy instead of luscious.

03 -

If your mascarpone is cold from the refrigerator, let it sit at room temperature for 10 minutes before whisking, otherwise it breaks and refuses to cooperate.
The cocoa powder should be unsweetened and sifted, because lumpy cocoa tastes bitter and a sifter costs less than a coffee shop visit.