Tiramisù Latte: The Viral Coffee Winning Over Sweet-Toothed Customers

When we think of Italy’s most beloved dessert, our minds immediately go to tiramisu. But today, this pastry classic has turned into a coffee drink: introducing the Tiramisù Latte, a creamy and eye-catching beverage that’s taking coffee shops around the world by storm — from Starbucks to the most creative independent bakeries.
Sweet, aromatic, and irresistibly Instagrammable, the Tiramisù Latte is this year’s hottest beverage trend for anyone who loves combining espresso and pastry in a single cup.

Where the Tiramisù Latte Was Born

The Tiramisù Latte is a recent creation, born from a simple idea: turning tiramisu into a hot or cold drink to enjoy at the café.
The first versions appeared at Starbucks Reserve stores in the United States, before spreading to Europe as the Tiramisù Velvet Latte (hot version) and Tiramisù Cream Iced Latte (cold version), now featured in Starbucks menus in Italy and Switzerland as well.
Meanwhile, independent cafés such as Fred Coffee & Bakery in London or FLATTY Coffee in Budapest have made it go viral on social media, turning it into a true dessert-in-a-cup.
In Asia, places like XO Cafe Singapore or Fore Coffee Indonesia offer creative twists such as the Buttercream Tiramisu Latte or the Matcha Tiramisu Latte, often topped with mascarpone cream, cocoa, and crushed ladyfingers.

Why Everyone Loves It

The Tiramisù Latte is perfect for sweet lovers and for cafés looking to stand out.
It combines in a single cup:

• the sweetness of mascarpone,
  
• the intensity of espresso,
  
• and the silky creaminess typical of tiramisu.
  

It’s a drink that blends the comfort of a cappuccino with the indulgence of a spoon dessert — the perfect idea to enrich your afternoon menu or pair with desserts and brunch offerings.

Tiramisù Latte: The Barista Recipe

Hot Version — Tiramisù Velvet Latte

Ingredients:

• 1 espresso (25–30 ml)
  
• 170 ml fresh milk
  
• 12 g tiramisu-flavored syrup
  
• 25 g mascarpone cream (recipe below)
  
• Unsweetened cocoa powder to taste
  
• (Optional) a drizzle of mocha sauce
  

Preparation:

1. Pour the syrup into the cup and brew the espresso directly on top.
   
2. Steam the milk to 60–65 °C.
   
3. Add the mascarpone cream and pour the milk slowly to create a velvet texture.
   
4. Dust with cocoa powder and garnish with half a ladyfinger on the side.
   

Tip: serve in a wide cup or thermal glass to showcase the layers.

 Cold Version — Tiramisù Cream Iced Latte

Ingredients:

• 1 cooled espresso
  
• 180 ml cold milk
  
• 15 g tiramisu-flavored syrup
  
• 40 g mascarpone cold foam
  
• Ice and cocoa powder to taste
  
• (Optional) crushed ladyfinger for garnish
  

Preparation:

1. Cool the espresso with ice and pour it into the glass.
   
2. Add the syrup and milk.
   
3. Top with the mascarpone cold foam, cocoa, and ladyfinger crumble.
   

Look & Social Tip: use transparent glasses to highlight the layering and creamy topping.

 Creative Twist — Matcha Tiramisù Latte

An alternative version that blends the sweet notes of mascarpone with the vegetal taste of matcha.

Ingredients:

• 2 g matcha + 30 ml water
  
• 200 ml milk
  
• 10–12 g tiramisu syrup
  
• 30 g mascarpone cold foam
  
• Preparation:
  Whisk the matcha, add the milk and syrup, then finish with the mascarpone foam and a dusting of cocoa or a cocoa–matcha mix.

Result: a creamy, aromatic, and perfectly photogenic drink.

How to Make the Perfect Mascarpone Cream

Batch for 20 servings (~600 g):

• 350 g pasteurized mascarpone
  
• 200 g fresh cream (35% fat)
  
• 45 g powdered sugar
  
• 2 g vanilla extract
  
• A pinch of salt
  

Preparation:

1. Whip the cream to a soft consistency.
   
2. Mix mascarpone, sugar, vanilla, and salt.
   
3. Gently fold in the whipped cream in 2–3 additions.
   
4. Store at 0–4 °C (max 24 h).
   

For the cold version, lighten the mix with 30 ml of milk and whip slightly to create a stable, velvety cold foam.

How to Offer It in Your Café

The Tiramisù Latte can become a real showstopper on your menu if presented properly:

• Offer it as a seasonal or limited-edition beverage.
  
• Use transparent cups and visual garnishes (cocoa, ladyfinger, mascarpone cream).
  
• Create a “Tiramisù Week” with promotions and dedicated social posts.
  
• Use internationally appealing names on your menu:
  
  • Tiramisù Velvet Latte (hot)
    
  • Tiramisù Cream Iced Latte (cold)
    
• Price it about 20–30% higher than your regular flavored lattes — the perceived value is much greater.
  

The Tiramisù Latte perfectly represents the direction of modern coffee culture: a fusion of coffee and dessert, barista creativity, and a full sensory experience for the customer.
Whether hot, iced, or in a matcha version, it’s a drink that bridges Italian tradition and international trends, delighting both taste buds and cameras.

And as always, at Espresso Academy, we explore these new trends in depth — from creative recipes and sensory balance to food cost and presentation.
Because every coffee… can become a little masterpiece.