Tiramisu latte, with real mascarpone.
Amounts
- Glasses
- 1
- Espresso
- 36 gone double per glass: 18 g in, 36 g out
- Milk
- 150 ghot or cold
- Mascarpone
- 25 gstraight from the fridge
- Whipping cream
- 50 gcold
- Sugar
- 5 gabout a teaspoon per glass
What you need
Espresso machine, or a moka pot if you have no machine Steam wand or a standalone frother for the hot version Handheld frother or whisk and a tall jug for the topping Glass that holds 350 ml, 400 ml for the iced version Unsweetened cocoa and a small sieve, ice for the iced version, a ladyfinger if you like
Step by step
- 1
Whip the topping
Stir 25 g mascarpone and 5 g sugar smooth in a tall jug, then add 50 g cold whipping cream. Whip with a handheld frother or a whisk until it is thick but still flows slowly. Stop before it turns stiff.
- 2
Pull a double espresso
One double per glass, 18 g of coffee for 36 g of espresso, 36 g in all. No machine? Strong coffee from a moka pot works too.
- 3
Milk: hot or over ice
Hot: steam or froth 150 g milk to 60 to 65 °C with little air, as for a latte. Iced: fill the glass halfway with ice and pour in 150 g cold milk.
- 4
Espresso in
Hot: espresso into the glass first, then the milk. Iced: pour the espresso slowly over the milk, and at first it sits on top as a dark layer.
- 5
Topping on
Pour or spoon the topping onto the drink, right to the edge of the glass.
- 6
Cocoa, then drink
Dust with cocoa through a small sieve, and crumble a ladyfinger over it if you like. Drink it right away: on a hot latte the topping slowly melts in, on ice it holds longer.
The topping
Everything cold. Mascarpone and cream straight from the fridge whip up thicker and hold longer. Twice as much whipping cream as mascarpone. Mascarpone alone is too firm to whip. The whipping cream brings in air, so the topping stays on top. Thick, not stiff. If it stands in stiff peaks, it no longer spreads over the drink. If it sinks, it needs a little more air. No egg. Classic tiramisu is made with raw egg yolk. This topping does without it.