Why You’ll Love This Recipe

Combines the classic tiramisu dessert flavors with a chilled coffee drink
Smooth, creamy, and sweet with just the right hint of cocoa
Easy to assemble with simple ingredients
Perfect for an afternoon pick-me-up or after-dinner treat
Customizable sweetness and dairy options

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup strong brewed coffee (cooled)
1 cup milk (whole or preferred dairy/non-dairy)
½ cup heavy cream
¼ cup mascarpone cheese
2 tablespoons sugar (adjust to taste)
1 teaspoon vanilla extract
2 tablespoons cocoa powder (for dusting)
Ladyfinger cookies (for layering)
Whipped cream (for topping)
Chocolate syrup (for drizzling)

Directions

Brew a strong cup of coffee and let it cool to room temperature. For a richer flavor, use espresso or dark roast.
In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract. Beat with a hand mixer or whisk until soft peaks form.
Gradually add milk to the mascarpone mixture, mixing until smooth and creamy.
In a clear glass, pour a layer of the cooled coffee.
Quickly dip ladyfinger cookies in remaining coffee and layer them on top of the coffee in the glass. Avoid soaking them too long to prevent sogginess.
Spoon a layer of mascarpone cream over the ladyfingers and spread evenly.
Repeat layering with coffee, dipped ladyfingers, and mascarpone cream until the glass is filled, finishing with mascarpone cream on top.
Refrigerate for at least 1 hour to chill and let flavors meld.
Before serving, top with whipped cream, dust with cocoa powder, and drizzle chocolate syrup.
Serve with a spoon and enjoy your indulgent Tiramisu Iced Coffee.

Servings and Timing

Servings: 1-2 depending on glass size
Preparation Time: 15 minutes
Chilling Time: At least 1 hour
Total Time: Approximately 1 hour 15 minutes

Variations

Use flavored coffee like hazelnut or vanilla for extra depth.
Substitute heavy cream with coconut cream for a dairy-free version.
Add a splash of coffee liqueur for an adult twist.
Layer in fresh berries for a fruity note.

Storage/Reheating

Best enjoyed fresh after chilling.
Store leftovers covered in the refrigerator for up to 24 hours.
Avoid reheating as it is meant to be served cold.

FAQs

Can I use instant coffee?

Yes, strong instant coffee or espresso powder works fine.

How long can I soak the ladyfingers?

Just a quick dip—1 to 2 seconds—to keep them from becoming too soggy.

Can I prepare this in advance?

Yes, prepare layers and refrigerate for up to 1 day before serving.

Can I make this vegan?

Use plant-based milk, coconut cream instead of heavy cream, and vegan mascarpone alternatives.

What if I don’t have mascarpone?

Cream cheese mixed with a little heavy cream is a good substitute.

Can I sweeten with alternatives to sugar?

Yes, honey, maple syrup, or agave syrup can be used.

How can I make this less sweet?

Reduce the sugar or omit the chocolate syrup drizzle.

Can I make this into a bigger batch?

Yes, layer in a large trifle dish or individual glasses for multiple servings.

What type of whipped cream is best?

Freshly whipped cream is ideal, but store-bought works too.

Conclusion

This Tiramisu Iced Coffee recipe is a delightful way to enjoy the iconic Italian dessert as a refreshing drink. With its creamy layers, bold coffee flavor, and sweet finishing touches, it’s perfect for any coffee lover looking for an indulgent yet easy treat.

Tiramisu Iced Coffee Recipe

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A refreshing Tiramisu Iced Coffee that blends bold coffee with creamy mascarpone layers, ladyfinger cookies, and cocoa for a dessert-inspired chilled beverage.

Author: Amy
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: 1-2 servings
Category: Beverage
Method: No-cook layering and chilling
Cuisine: Italian-inspired
Diet: Vegetarian

Instructions

Brew a strong cup of coffee and let it cool to room temperature.
In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract. Beat until soft peaks form.
Gradually add milk to the mascarpone mixture, mixing until smooth and creamy.
In a clear glass, pour a layer of cooled coffee.
Quickly dip ladyfinger cookies in remaining coffee and layer them on top, avoiding soaking too long.
Spoon a layer of mascarpone cream over the ladyfingers and spread evenly.
Repeat layering with coffee, dipped ladyfingers, and mascarpone cream until glass is filled, finishing with mascarpone cream on top.
Refrigerate for at least 1 hour to chill and let flavors meld.
Before serving, top with whipped cream, dust with cocoa powder, and drizzle chocolate syrup.
Serve with a spoon and enjoy.