Turn a favorite Italian dessert into an indulgent coffee drink with this Tiramisu Cold Brew. Smooth cold brew coffee and homemade tiramisu syrup are topped with creamy mascarpone cold foam and a dusting of cocoa powder for a coffee-shop-worthy treat that’s easy to make at home.
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About this Tiramisu Cold Brew recipe
Tiramisu is a staple at my house. My husband and I ate it in San Francisco the night we got engaged, so it’s always been our special dessert and one that brings back some very happy memories.
The inspiration for this drink came from a friend of mine who’s a baker and really knows her tiramisu. She made something similar for her daughter’s brunch-themed birthday party, complete with grown-up drinks for the grown-ups, and I loved it. I came home and pretty much immediately started working on my own version. (And I’m now convinced all birthday parties should be held at breakfast.)
This is my spin on the idea: cold brew coffee stirred with homemade tiramisu syrup, all topped with a rich mascarpone cold foam and a dusting of cocoa powder. You get coffee, cocoa, vanilla and creamy mascarpone in every sip, with the option to add a little dark rum or coffee liqueur to the syrup.
I genuinely had so much fun working on this recipe, and I hope that comes through when you make it. It’s indulgent enough to feel like something you’d order at a coffee shop, but totally doable at home. Better yet, both the syrup and cold foam can be made ahead, so putting together a glass is quick and easy.
Why you’ll love this recipe
- It’s tiramisu in drink form. The combination of coffee, cocoa, vanilla and mascarpone brings the flavors of the classic dessert to a glass of cold brew.
- The mascarpone cold foam makes it extra indulgent. It’s rich and creamy, giving you a little bit of that decadent tiramisu taste with every sip.
- Most of the work can be done ahead of time. Keep a batch of tiramisu syrup in the fridge and make the cold foam the day before, then all that’s left to do is assemble your drink.
- You can make it your own. Adjust the syrup to suit your preferred sweetness level, and add the optional dark rum or coffee liqueur when you want a grown-up version.
Ingredients & essentials
You’ll need cold brew coffee as the base of the drink. Store-bought works perfectly well, or follow my cold brew guide to make a batch at home.
The homemade tiramisu syrup is made with brewed coffee, granulated sugar, cocoa powder and vanilla extract *, with optional dark rum or coffee liqueur for a boozy version.
For the mascarpone cold foam, you’ll need heavy cream, granulated sugar, mascarpone cheese and vanilla extract *. Then finish each glass with a light dusting of cocoa powder.
You’ll also need ice and a 12-ounce glass for serving. A milk frother or electric mixer makes the cold foam easy to whip up, though you can also whisk it by hand.
Instructions
Making this coffee drink starts with a homemade syrup that takes the flavor over the top. It’s easy to pull together on the stove, then you can
- First, make the tiramisu syrup. In a medium saucepan over medium heat, combine coffee and sugar. Stir until sugar has dissolved. Whisk in the cocoa.
- Remove from heat and let cool completely. Stir in dark rum and vanilla extract. Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.
- To make the mascarpone cold foam, combine heavy cream, mascarpone cheese and sugar in a glass jar or small mixing bowl *. Whisk with a milk frother, electric mixer or by hand until stiff peaks form.
- Add ice to a 12-ounce glass. Top with tiramisu syrup.
- Top with cold brew coffee, leaving about an inch at the top of the glass for the cold foam. Taste and stir in more tiramisu syrup if you like! Adjust until it tastes the way you like before moving on.
- Spoon tiramisu mascarpone cold foam over top. Dust with cocoa powder and serve.
Tips & tricks
- Make the syrup ahead. The tiramisu syrup keeps in the refrigerator for up to 1 month, so you can make a batch ahead of time and have it ready whenever the craving hits.
- Prep the cold foam in advance. The mascarpone cold foam can be made up to a day ahead and stored covered in the refrigerator.
- Add the syrup to taste. Start with ½ ounce and add more if you want a stronger tiramisu flavor. Everyone’s sweetness preference is different, so taste before adding more.
- Keep the ingredients cold. Cold heavy cream and mascarpone will whip up more easily when you’re making the foam.
Serving suggestions
Serve tiramisu cold brew at a breakfast or brunch gathering when you want something a little more special than your usual iced coffee. You can have different coffee options, too, including a tiramisu latte for something warm. Serve it with all your brunch faves — I love this sour cream coffee cake.
For an especially decadent dessert pairing, serve your cold brew alongside tiramisu trifle, which makes plenty for a crowd.
If you want to take the tiramisu theme into cocktail hour instead, try a tiramisu espresso martini or tiramisu white russian. Both turn those coffee-and-cream flavors into a delicious dessert drink (and both of these use the same syrup).
FAQ
This drink combines bold coffee with cocoa, vanilla and creamy mascarpone flavors inspired by classic tiramisu. The cold brew keeps it refreshing, while the mascarpone cold foam gives it a rich, dessert-like flavor.
It can, but it doesn’t have to. Dark rum or coffee liqueur is optional in the tiramisu syrup, so simply leave it out if you want a non-alcoholic drink. Only 2 tablespoons are used in the syrup, so the amount of alcohol in each 1 ounce serving of syrup is marginal.
Yes. Homemade and store-bought cold brew both work well in this recipe.
You can make both of the components ahead, but wait to assemble the drink until you’re ready to serve it. The tiramisu syrup keeps in the refrigerator for up to 1 month, while the mascarpone cold foam can be made up to a day in advance.
Yes. You can use an electric mixer or whisk it by hand until stiff peaks form.
Tiramisu Cold Brew
ingredients
Tiramisu Syrup
- 1 cup brewed coffee
- 1 cup granulated sugar
- 1 teaspoon cocoa powder
- 1½ tablespoons dark rum or coffee liqueur (optional)
- ½ teaspoon vanilla extract
Mascarpone Cold Foam
- ½ cup heavy cream
- 1-2 tablespoons granulated sugar
- 1 tablespoon mascarpone cheese
- ¼ teaspoon vanilla extract
Tiramisu Cold Brew
- 10 ounces cold brew coffee
- ½ ounce tiramisu syrup to taste
- ¼ cup mascarpone cold foam
- 1 pinch cocoa powder for garnish
instructions
Tiramisu Syrup
- In a medium saucepan over medium heat, combine coffee and sugar. Stir until sugar has dissolved. Whisk in the cocoa.1 cup brewed coffee, 1 cup granulated sugar, 1 teaspoon cocoa powder
- Remove from heat. Let cool completely.
- Stir in dark rum and vanilla extract.1½ tablespoons dark rum, ½ teaspoon vanilla extract
- Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.
Mascarpone Cold Foam
- In a glass jar or small mixing bowl *, combine heavy cream, mascarpone cheese and sugar.½ cup heavy cream, 1 tablespoon mascarpone cheese, 1-2 tablespoons granulated sugar
- Whisk with a milk frother, electric mixer or by hand until stiff peaks form.
Tiramisu Cold Brew
- Add ice to a 12-ounce glass. Top with cold brew coffee, leaving about an inch at the top of the glass for the cold foam.10 ounces cold brew coffee
- Stir in tiramisu syrup, to taste. Adjust until it tastes the way you like before moving on.½ ounce tiramisu syrup
- Spoon tiramisu mascarpone cold foam over top.¼ cup mascarpone cold foam
- Dust with cocoa powder and serve.1 pinch cocoa powder
notes
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