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Chocolate and Dessert Coffee

 

# Tiramisu-Inspired Coffee

 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/)

 

Category: [Chocolate and Dessert Coffee](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/)Tags: Tiramisu Coffee Mascarpone Dessert Dairy

 

Active time: approximately 8 minutesYield: 1 serving

 

## Quick answer

Let the mascarpone soften enough to **whisk** without lumps, then add **the cream** and icing **sugar** gradually. Stop when the topping is smooth and spoonable; over-whipping can make it grainy or too firm. Keep the dairy chilled until you are ready to prepare it, and serve the finished drink promptly.

## Key takeaways

- Let the mascarpone soften enough to whisk without lumps, then add the cream and icing sugar gradually.

- Combine the espresso and hot milk first, then add the mascarpone topping and dust with cocoa.

- Mascarpone and cream make a soft topping, not a hot milk foam.

 

![Ground coffee in a portafilter beside coffee beans.](https://www.coffeejay.com/assets/editorial/ground-coffee-in-portafilter.avif)

Ground coffee in a portafilter beside coffee beans.

## Ingredients

 

- 60 ml espresso
 
- **120 ml whole milk**
 
- 25 g mascarpone
 
- 20 ml whipping **cream**
 
- 1 tsp icing **sugar**
 
- 1/2 tsp cocoa powder.

 

## Method

- **Whisk** mascarpone, **cream** and sugar until smooth and spoonable.

- Combine **espresso** and hot milk in **a cup**, add the topping and dust with cocoa.

 

### Assemble just before serving

 

Combine **the espresso** and hot milk first, then add the mascarpone topping and dust with cocoa. The topping is rich, so a thin layer lets the coffee remain part of the drink. Use **a fine** sieve for an even cocoa finish if you have one.

 

This is a coffee inspired by tiramisu, not a replacement for the layered dessert. For a simpler espresso-and-cream combination, **compare** [**vanilla** affogato](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/classic-vanilla-affogato/) or [espresso con panna](https://www.coffeejay.com/en/learn/guides/classic-coffee-drinks/espresso-con-panna/).

## Why the topping should stay cool

 

Mascarpone and cream make **a soft** topping, not a hot **milk foam**. Keep the dairy chilled until preparation, and avoid leaving the finished drink at **room temperature** for an extended period. If the topping becomes loose while whisking, chill it briefly rather than adding more ingredients that are not listed.

 

### Make the cocoa layer even

 

Use a small sieve to dust cocoa across the mascarpone topping. A thin layer adds **aroma** without covering the coffee completely. Serve with a spoon so the topping and **espresso** can be tasted together or separately.

 

**The recipe** is inspired by tiramisu flavors but does not include the cake layers found in the dessert. If you prefer a simpler coffee-and-chocolate drink, see the [classic **chocolate** mocha](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/classic-chocolate-mocha/).

## Serving the topping

 

Mascarpone firms as it chills and softens as it warms. If the topping is too stiff to spoon, let it stand briefly in the refrigerator rather than adding extra cream immediately. If it becomes loose, chill it until it holds its shape. Keep **the espresso** warm and assemble the drink close to **serving** time.

 

The cocoa is a finishing accent, not a substitute for the coffee flavor. Dust lightly and taste the layers together. Because **the recipe** contains dairy, keep ingredients chilled before use and follow safe handling guidance.

## Further reading

For background on [**espresso**](https://en.wikipedia.org/wiki/Espresso) and [**chocolate**](https://en.wikipedia.org/wiki/Chocolate), see Wikipedia.

[Back to Chocolate and Dessert Coffee](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/) 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/). [Read our editorial approach](https://www.coffeejay.com/en/editorial-policy/).

This recipe is an editorial starting formulation, not a documented CoffeeJay kitchen test. Adjust flavour and quantities to your ingredients and equipment.

## Related recipes

- [Classic Chocolate Mocha](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/classic-chocolate-mocha/)

- [Classic Vanilla Affogato](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/classic-vanilla-affogato/)

- [Coffee and Chocolate Milkshake](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/coffee-and-chocolate-milkshake/)