This Tiramisu Latte is a dreamy, dessert-inspired coffee drink layered with chilled almond milk, bold espresso, and a whipped vegan mascarpone cold foam. It tastes like your favourite tiramisu dessert but in iced latte form.

Looking for something sweet to pair with your latte? Try some of my favourite vegan desserts:

Creamy, caffeinated and seriously satisfying, this vegan tiramisu latte is the perfect pick-me-up. It’s made using simple ingredients like almond milk, espresso, and a homemade vegan mascarpone that’s surprisingly easy to make. I love this recipe because it turns an everyday coffee into something really special, and it’s easy to adapt depending on what you have on hand. Plus, the rich mascarpone foam gives it that dessert-like feeling without being too heavy.

It’s high in plant protein thanks to the soy milk used in the mascarpone — one batch yields around 250mL of curds from 1L of soy milk, and retains about 28–30g of protein. That means even a few tablespoons in your latte give it a little protein boost. The cocoa dusting on top adds just the right bitterness to balance the sweetness. It’s also way cheaper than buying one from a café. And you get to keep the leftover mascarpone to use on crumpets, toast, or more lattes!

Main Ingredients & Why We Use Them

COLD FOAM
Vegan mascarpone – gives the cold foam its creamy, tangy base. This was not easy to find, so I made my own, and oh boy! it was amazing!
Vegan cream – adds richness and whips up nicely. I didn’t realise that Flora Thickened Plant Cream was to be stored in the fridge, as I bought it online and thought it was shelf stable and I bought 8 cartons so I could get free shipping (saving money right), and now I have 4L of cream in my fridge that I really need to use up. Turns out making this tiramisu latte is a good way to get through it! Highly recommend this brand.
Almond milk – helps loosen the foam to the perfect consistency
Icing sugar – lightly sweetens the foam without grittiness

LATTE
Double espresso – bold coffee flavour. I just used my instant coffee mixed with hot water, but if you have a fancy coffee machine pop off!
Vanilla extract – enhances the dessert-like flavour
White sugar – sweetens the drink and balances the bitterness
Almond milk – base of the latte, keeps it light and dairy-free, my favourite choice for plant milk but you can use soy or oat as well.
Ice – chills the drink, perfect for warm weather

TOPPINGS
Cocoa powder – for the classic tiramisu bitter chocolate
Vegan ladyfingers (optional) – the ultimate tiramisu garnish; this recipe is a great one to try if you want to try your hand at making your own.

Tiramisu Latte Ingredients

How to Make It

Start by making the cold foam: whip the vegan mascarpone, cream, almond milk and icing sugar together until fluffy and doubled in size. In your serving glass, add ice, almond milk, the espresso shot (or instant coffee mix), vanilla, and sugar. Give it a good stir. Then, spoon the cold foam over the top and dust with a very generous serving of cocoa powder. Serve with a ladyfinger if you’ve got one!

Variations and Substitutes

Use oat or soy milk instead of almond if that’s your go-to. Swap the espresso for decaf or a chicory-based coffee alternative. You can also leave out the sugar for a less sweet version, or use maple syrup instead. Don’t want to make mascarpone? You could try coconut cream whipped with icing sugar instead.

Equipment

To make the mascarpone, I used a food processor — I use a Ninja Food Processor and it’s been such a game changer. It’s around $150 AUD and works incredibly well for all my vegan cheese and sauce recipes. A high-speed blender also works, but make sure to pulse in short bursts and scrape down the sides so it doesn’t over-process. You’ll also want a hand frother or small whisk to whip the cold foam. If you’re using the ladyfingers, a sieve helps get an even cocoa dusting.

How to Serve It

Serve cold in a tall glass with a straw and optional vegan ladyfinger on the side (or dunked in!). I personally couldn’t stop dunking the fingers in, soo good! It’s perfect as an afternoon treat or a fancy brunch coffee.

How to Store It

Once made, the latte is best enjoyed straight away. The mascarpone can be made ahead and stored in an airtight container in the fridge for 7–10 days.

How to Make Tiramisu Latte

Tiramisu Latte

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Prep Time 2

Total Time 2

Course Drinks

Cuisine Italian

Servings person

Ingredients

Cold Foam

2 tablespoon vegan mascarpone
1 tablespoon cold vegan cream
½ tablespoon almond milk
1 teaspoon icing sugar

Latte

60 mL double espresso or 1 teaspoon instant coffee + 2 teaspoon hot water
¼ teaspoon vanilla extract
1 teaspoon white sugar
1 cup almond milk
scoop of ice

Topping

cocoa powder for dusting
vegan ladyfingers

Instructions

Make the cold foam:

In a small bowl, whip together the mascarpone, cream, almond milk, and icing sugar using a handheld frother or whisk until light, fluffy, and doubled in size. Set aside.

Prepare the latte:

In a glass, combine ice, almond milk, espresso (or instant coffee mix), vanilla, and sugar. Stir to combine.

Top and serve:

Spoon the whipped cold foam over the latte. Dust generously with cocoa powder and serve with a vegan ladyfinger on the side, if using.

Keyword coffee, dessert, sweet

Tried this recipe?Let us know how it was!

Tiramisu Latte