Tiramisu Latte Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 6 minutes
Cooking time: 0 minutes
Makes: 2 drinks
Ingredients Needed
- 2x60ml/2oz shots of espresso
- 2 tablespoons caster or superfine sugar (can also use brown or panera sugar)
- 4 teaspoons cocoa powder
- 300ml/10.6flozs milk, divided in 2
- 1 teaspoon vanilla extract
- Ice cubes
For Mascarpone Cream
- 120g/4ozs pure or thickened cream
- 30g/1oz mascarpone
- 2 teaspoons caster or superfine sugar
To serve
- Cocoa powder
- 2 savoiardi sponge finger cookies
Step-By-Step Instructions
Step 1 Mascarpone Cream - I like to make the mascarpone cream first. Place the cream, mascarpone and sugar in a jar and shake for 1.5-2 minutes vigorously. You can also do this in a milk frother but on cold froth (not hot). Keep this in the fridge until needed.
Step 2 Coffee - Place 60ml/2flozs of espresso in each glass. Stir in the 1 tablespoon of sugar and 2 teaspoons of cocoa powder until the sugar is dissolved. Stir in 150/5flozs of milk and half a teaspoon of vanilla. Add around 4-5 ice cubes. Spoon the mascarpone cream on top. Dust with cocoa powder and serve with a sponge finger cookie to dip.
Substitution notes and ingredients:
Mascarpone is similar to cream cheese, but creamier and softer in texture. If you don't have mascarpone you can use cream cheese but use 20g/0.7ozs of cream cheese and 10g/0.3flozs extra cream instead of 30g/1oz of mascarpone so that it becomes softer. Sour cream can also work but you need to add a teaspoon of sugar to balance the sour tang.
I use caster/superfine or brown sugar as they dissolve easily in coffee.
Personal Note
I went to a plant event the other night and it was for the launch of a plant based Baileys. It was a collab between the brand and a gorgeous plant store called Stanley Green in Darlinghurst. The hook was that we could bring a plant that needed some help and it would get to see Dr Bobby aka the plant surgeon who would diagnose what was wrong. I was so excited because people keep giving me plants and I keep killing them or almost killing them. So I brought along Boo, the little bamboo plant hiding in the background of these pictures on the left (you can see Boo's yellow withered stalk).
Boo was a gift from Manuela for my birthday this year. I'm a certified plant killer so I was grateful for the gift but also a bit reticent. It was housed under these glued pebbles and honestly it was a bit confusing because I couldn't tell what was happening under the pebbles and when it needed water. When I watered it some of it seeped through the hole but not all of it.
Dr Bobby told me that she doing quite well because she survived winter. Her location by the kitchen stove was good because she likes humidity and steam. He trimmed a few leaves and Boo was all set to go. Then I showed Dr Bobby a picture of my orchid (she doesn't have a name). People always give me orchids and they inevitably die and then I feel terrible because I've killed a plant. A few weeks prior I saw on Tiktok to take it out and keep the roots in water. It sounded like a novel suggestion but then things turned bad and it got mouldy. I showed him a video of her and he said, "Oh noooo" while shaking his head. His fix was a dramatic one: a weekly spritz with water and to drain the water away completely.
Afterwards I had such a great time chatting to Bobby and his wife Jen that he gifted me another plant! This anthurium "thrives on neglect" which are my 3 favourite words as far as plants are concerned. I called her Coco. He gave me clear instructions which I have commited to writing in case I forget. And the number 1 problem with plant ailments is apparently over watering which for a chronic over feeder is not surprising!
So tell me Dear Reader, do you prefer hot or iced coffee? Have you ever tried making whipped cream in a jar?