Pin it I stumbled onto this drink one rainy afternoon when my espresso machine had just finished hissing, and I had a box of ladyfingers sitting on the counter from a failed tiramisu attempt the night before. Instead of tossing them, I crumbled a few into a mug and poured the hot shot over them, watching the biscuits soften and absorb all that bitter coffee richness. Then came the mascarpone cream, billowed and sweet, and suddenly I wasn't drinking coffee anymore—I was spooning through dessert in a glass. It felt like cheating, getting all the indulgence of tiramisu without the patience it demands.
I made this for a friend who claimed she didn't have time for dessert, and watching her spoon through that glass with closed eyes while her coffee cooled beside her said everything. She texted me the next morning asking for the recipe, which meant I'd accidentally created something she'd actually want to make again.
Ingredients
- Espresso: Two hot shots are the backbone here—use whatever coffee gets you through the day, but make sure it's fresh and strong enough to taste like something.
- Coffee liqueur: Kahlúa is traditional, but this is optional and honestly not missed if you skip it.
- Ladyfinger biscuits: Savoiardi are the ones you want—they're sturdy enough to soak without turning to mush, and they have that delicate sweetness that makes tiramisu what it is.
- Mascarpone cheese: This is the creamy secret; don't substitute it with cream cheese or you'll lose the silky texture that makes this drink feel luxurious.
- Heavy cream: Whip this with the mascarpone to get that cloud-like texture that makes each spoonful feel indulgent.
- Whole milk: This lightens the cream mixture just enough so you're not eating pure fat, but keeps it rich.
- Sugar and vanilla: Two tablespoons sugar is enough to sweeten without making it cloying, and vanilla rounds out the flavor like a quiet guest who improves any party.
- Cocoa powder: Unsweetened is essential—sweetened cocoa will make this cloying, and the bitter dust against the sweet cream is exactly the point.
- Dark chocolate shavings: Optional, but they add a texture surprise and a visual finish that makes it feel less casual.
Instructions
- Brew and soak:
- Pour your hot espresso over the crumbled ladyfingers while the coffee is still steaming, and if you're using coffee liqueur, add it now. You'll hear the biscuits crackle and soften—give them exactly two minutes so they absorb the flavor without dissolving into paste.
- Whip the cream layer:
- In a separate bowl, whisk the mascarpone, heavy cream, milk, sugar, and vanilla until it thickens slightly and holds soft peaks. Don't overbeat it or you'll go from creamy to grainy in seconds.
- Layer into glasses:
- Divide your soaked biscuit mixture between two tall glasses or mugs, then pour the mascarpone cream right over it. The colors should tell a story—dark coffee layer, pale cream cloud on top.
- Dust and serve:
- Sift cocoa powder generously across the top until it looks like it's been dusted with dirt, then add chocolate shavings if you have them. Serve immediately with a spoon so people can stir it as they drink, mixing the layers as they go.
Pin it My sister drank one of these while standing in my kitchen in her coat, not even sitting down, and asked if she could take the glass with her. It was the first time I'd made something she wanted to hold onto.
The Coffee and Biscuit Foundation
This drink lives or dies by the quality of your espresso and how you treat the biscuits. The hot coffee needs to be genuinely hot, not lukewarm, so the biscuits actually soften and absorb rather than just sitting there rigid. The two-minute soak is precise—it's the exact moment between crispy and collapsed, and timing it keeps the whole drink from becoming mushy.
Making It Your Own
If dairy isn't your thing, oat milk works beautifully in place of whole milk, and there are decent vegan mascarpone substitutes now that don't taste like resignation. I've also made this with a splash of amaretto instead of Kahlúa when I wanted something slightly different, and it shifted the whole flavor in an interesting direction. The cocoa powder matters more than you'd think—cheap stuff tastes chalky, but good unsweetened cocoa transforms the finish.
Serving and Pairing
This drink is rich enough to stand on its own, but it's even better when you have something crisp alongside it—a biscotti for dunking, or a small piece of dark chocolate to cut through the sweetness. The spoon is essential here because this isn't a drink you rush; it's something you sit with, stirring and scooping, letting the layers blend as you go. Some of my best afternoons have been spent with one of these slowly cooling in front of me, the cocoa dust getting darker as the cream below gets stirred in.
- Serve in tall glasses so the layers are visible and the whole thing feels intentional.
- Keep it simple—you don't need extra toppings beyond cocoa and maybe chocolate.
- Make sure you have a spoon ready because this is definitely a spoon situation.
Pin it This is the kind of drink that feels fancier than it is, which makes it perfect for those moments when you want something special but don't have the energy for elaborate cooking. Once you've made it once, you'll find yourself reaching for it again and again.
Recipe Questions & Answers
- → Can I make this without alcohol?
Yes, simply omit the coffee liqueur for an alcohol-free version without affecting the rich flavor.
- → What alternatives work for mascarpone?
You can use vegan mascarpone substitutes or cream cheese blends for a dairy-free option.
- → How long should the biscuits soak?
Allow the crumbled ladyfingers to soak in hot espresso for about 2 minutes to absorb flavors without becoming soggy.
- → Which tools are recommended?
Use an espresso machine or coffee maker, mixing bowls, a whisk or hand mixer, and latte glasses for best results.
- → Can I use different types of milk?
Yes, almond or oat milk can be used, especially combined with vegan mascarpone substitutes for a lighter version.