Tiramisu Latte
Rich, italian espresso combined with chocolate and topped off with a mascarpone whipped cream
Ingredients
Mascarpone Whipped Cream
- 113 g mascarpone (½ c.)
- 1 tbsp. granulated sugar
- ½ tsp. rum extract
- ½ tsp. vanilla
- 170 g heavy whipping cream (¾ c.)
Tiramisu Latte
- ½ tbsp. dutch process cocoa powder
- 1 tbsp. granulated sugar
- 2 oz. freshly brewed italian espresso
- 6 oz. milk of choice
Instructions
Mascarpone Whipped Cream
- Add the mascarpone, sugar, rum extract, and vanilla to a medium sized mixing bowl, and beat with a hand mxier for one minute to smooth it out.
- While beating the mixture, slowly pour in the heavy cream. Beat the mixture together until stiff peaks form, then set it aside in the fridge.
Tiramisu Latte
- Add the cocoa powder and sugar to your coffee cup.
- Brew the espresso over the cocoa powder and sugar, then mix until dissolved.
- Froth the milk until it is hot and foamy, then pour it over the espresso.
- Top the latte with a generous amount of mascarpone whipped cream, then dust the top with extra cocoa powder.
- Serve and enjoy!
Notes
The whipped cream makes enough for ~4 lattes. Store extra whipped cream in an airtight container in the fridge.