Tiramisu Iced Latte with Mascarpone Cold Foam

Turn the flavors of tiramisu into an iced coffee treat. Wolf Ember Coffee meets cold milk and a creamy mascarpone topping, finished with cocoa and a crisp ladyfinger for dipping. This recipe uses no raw eggs or added alcohol.

Prep time: 10 minutes | Serves: 1

Ingredients

For the iced latte

• 2 shots freshly brewed Wolf Ember Coffee espresso, about 2 fl oz
• 3/4 cup cold milk
• 1 to 2 teaspoons vanilla syrup, to taste
• Ice cubes

For the mascarpone cold foam

• 2 tablespoons mascarpone cheese, softened just enough to whisk
• 3 tablespoons cold heavy whipping cream
• 2 tablespoons cold milk
• 1 tablespoon powdered sugar
• 1/4 teaspoon vanilla extract

For the topping

• Unsweetened cocoa powder, for dusting
• 1 or 2 ladyfinger cookies
• Optional: finely shaved dark chocolate

Instructions

1. Brew two shots of espresso and let them cool slightly.
2. In a small bowl, gently whisk the mascarpone and powdered sugar until smooth.
3. Add the cold heavy cream, milk, and vanilla. Whisk briefly by hand or use a handheld mixer on low until thick, creamy, and pourable. Stop before it becomes stiff. A handheld frother can work once the mascarpone is fully smooth.
4. Fill a wide glass, at least 16 fl oz, with ice. Add the vanilla syrup and cold milk.
5. Slowly pour the espresso over the milk.
6. Spoon a generous layer of mascarpone cold foam over the coffee.
7. Dust the top lightly with cocoa powder using a fine sieve. Add shaved dark chocolate if desired.
8. Serve immediately with a ladyfinger cookie. Dip it through the mascarpone topping into the coffee.

Wolf Ember Coffee tips

For a bold coffee base, try Wolf Ember Coffee French Roast. Buy whole beans and grind for your espresso machine. Match the grind to your brewing method.

No espresso machine? Use 1/4 cup strongly brewed coffee, cooled, in place of the espresso. The flavor and strength will vary with your brewer.

For a chocolate and hazelnut variation, use Wolf Ember Coffee Chocolate Hazelnut and start with less vanilla syrup, then adjust to taste.

The topping should be thick enough to sit on the iced coffee and soft enough to dip a ladyfinger into. If it becomes too thick, gently stir in cold milk, one teaspoon at a time.

For a version without alcohol-containing ingredients, choose alcohol-free vanilla extract and check your syrup and cookie labels.

Browse more Wolf Ember Coffee recipes.