tiramisu you can Drink ️
tiramisu you can DRINK ☕️ is a easy Coffee recipe that serves 1. 560 calories per serving. Recipe by Moribyan on YouTube.
Prep: 10 min | Cook: 2 min | Total: 17 min
Cost: $13.48 total, $13.48 per serving
Ingredients
- 120 ml Heavy Cream (chilled, for foam)
- 0.5 tsp Vanilla Extract (pure vanilla for flavor)
- 30 g Mascarpone Cheese (softened, adds richness to foam)
- 15 ml Simple Syrup (store‑bought or homemade (equal parts sugar and water))
- 150 g Ice Cubes (or use chilled milk for hot version)
- 120 ml Whole Milk (for hot version; can use oat or almond milk)
- 60 ml Espresso Shots (about 2 strong shots, freshly brewed)
- 5 g Brown Sugar (adds caramel note to espresso)
- 2 g Cocoa Powder (for dusting on top)
- 1 piece Ladyfinger (optional garnish for extra cocoa flavor)
- 15 ml Mocha Sauce (optional, swirl into espresso for chocolate depth)
Instructions
Prepare the Cream Foam
In a chilled mixing bowl combine heavy cream, vanilla extract, softened mascarpone, and simple syrup. Whisk vigorously until the mixture becomes thick, fluffy, and holds soft peaks.
Time: PT5M
Prepare the Espresso Base
Brew two shots (about 60 ml) of espresso. While still hot, stir in the brown sugar until fully dissolved.
Time: PT3M
Temperature: ~90°C
Heat Milk (Optional Hot Version)
If you prefer a hot latte, heat the whole milk in a microwave or on the stovetop until steaming (about 65‑70°C).
Time: PT2M
Temperature: 65-70°C
Assemble the Drink
Fill the serving glass with ice cubes (or pour the hot milk if making a hot version). Slowly pour the sweetened espresso over the ice/milk. Spoon the prepared cream foam on top, creating a layered look.
Time: PT2M
Finish and Garnish
Dust the foam generously with cocoa powder and place a ladyfinger on the side of the glass. If desired, drizzle a little mocha sauce into the espresso before adding the foam.
Time: PT1M
Serve
Enjoy immediately while the foam is still airy and the espresso is hot (or chilled).
Time: PT0M
Nutrition Facts
- Calories
- 560
- Protein
- 6 g
- Carbohydrates
- 38 g
- Fat
- 38 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten (ladyfinger)
Ingredient Substitutions
- Instead of Heavy Cream: Half-and-half, Whole milk (will be less stable)
- Instead of Vanilla Extract: Vanilla bean paste, Almond extract (use half amount)
- Instead of Mascarpone Cheese: Cream cheese (use 1.5× amount), Greek yogurt (for lighter version)
- Instead of Simple Syrup: Honey, Agave nectar
- Instead of Ice Cubes: Crushed ice, Cold water (less texture)
- Instead of Whole Milk: Oat milk, Almond milk
- Instead of Espresso Shots: Strong brewed coffee (double strength)
- Instead of Brown Sugar: White sugar, Coconut sugar
- Instead of Cocoa Powder: Unsweetened chocolate shavings
- Instead of Ladyfinger: Savoiardi biscuit, Plain cookie
- Instead of Mocha Sauce: Chocolate syrup, Nutella (thin)
Equipment Needed
- Mixing Bowl
- Whisk
- Espresso Machine or Strong Coffee Maker
- Measuring Spoons
- Glass Serving Cup (12‑oz)
- Spoon or Small Ladle
- Microwave or Stovetop Pot (optional)
- Cocoa Powder Sifter (optional) (optional)
Critical Steps — Do Not Skip
- Whisk the cream foam until thick and fluffy; over‑whisking will cause it to separate
- Dissolve brown sugar completely in hot espresso to avoid gritty texture
Chef Tips from the Video
- For an ultra‑light foam, use a hand‑held milk frother after whisking the mixture
- A chilled glass helps keep the drink colder longer when served iced
Troubleshooting
Foam is too runny and won’t hold peaks
Make sure the heavy cream and bowl are very cold; add a little more mascarpone or a pinch of powdered sugar to stabilize.
Espresso tastes bitter after adding brown sugar
Allow the espresso to cool slightly (to ~70°C) before adding sugar, or increase the amount of simple syrup for balance.
Cocoa powder clumps on the foam
Sift the cocoa powder through a fine mesh sieve just before sprinkling.
Storage
Refrigerator: Foam can be kept in an airtight container for up to 24 hours; re‑whisk before use.
Freezer: Not recommended; texture changes.
Room temperature: Espresso base can sit at room temperature for up to 2 hours but flavor degrades.
Make-Ahead Tips
- Prepare the cream foam and store it chilled; it will keep for a day
- Brew espresso ahead of time and reheat gently if needed
Frequently Asked Questions
What is the cultural significance and history of the Trimis Su Latte in modern coffee culture?
The Trimis Su Latte, introduced by Moribyan in its Cozy Winter Drink series, blends classic Italian latte techniques with a creamy mascarpone foam, reflecting a trend of upscale coffee drinks that emphasize texture and dessert‑like flavors during colder months.
How does the Trimis Su Latte differ from a traditional Italian caffè latte?
While a traditional caffè latte is simply espresso mixed with steamed milk, the Trimis Su Latte adds a sweet vanilla‑mascarpone foam, optional mocha sauce, and a cocoa‑dusted ladyfinger garnish, creating a richer, dessert‑inspired profile.
What traditional regional variations of coffee drinks similar to the Trimis Su Latte exist in European coffee culture?
In Italy, the "cappuccino" includes milk foam, while in France the "café viennois" adds whipped cream. The Trimis Su Latte takes inspiration from these by using a mascarpone‑based foam, a modern twist popular in contemporary specialty coffee shops across Europe.
What occasions or celebrations is the Trimis Su Latte traditionally associated with in winter coffee culture?
The drink is marketed as a cozy winter beverage, perfect for holiday gatherings, after‑ski lounges, or festive brunches where a warm or chilled, indulgent coffee treat is desired.
What are the authentic traditional ingredients for the Trimis Su Latte versus acceptable substitutes?
Authentic ingredients include heavy cream, mascarpone, vanilla extract, simple syrup, espresso, brown sugar, cocoa powder, and a ladyfinger. Acceptable substitutes are half‑and‑half for cream, cream cheese for mascarpone, honey or agave for simple syrup, and oat milk for the milk component.
What other winter‑time coffee or dessert pairings go well with the Trimis Su Latte?
Pair it with a slice of gingerbread, almond biscotti, or a small piece of dark chocolate. The cocoa‑dusted foam complements spiced pastries and fruit‑based desserts typical of the season.
What are the most common mistakes to avoid when making the Trimis Su Latte at home?
Common errors include over‑whisking the foam until it turns buttery, not fully dissolving the brown sugar in hot espresso, and using warm milk for the iced version which melts the foam too quickly.
Why does this Trimis Su Latte recipe use mascarpone in the foam instead of regular whipped cream?
Mascarpone adds a richer, slightly tangy body that stabilizes the foam and gives it a velvety mouthfeel, differentiating the drink from a simple whipped‑cream topping and aligning with the dessert‑like concept of the series.
Can I make the Trimis Su Latte ahead of time and how should I store it?
Yes. Prepare the cream foam and keep it in an airtight container in the refrigerator for up to 24 hours; re‑whisk before serving. Brewed espresso can be stored chilled for a few hours and gently reheated if serving hot.
What texture and appearance should I look for when making the Trimis Su Latte?
The foam should be thick, glossy, and hold soft peaks that sit atop the espresso without sinking immediately. The final drink should show a clear layer of espresso, a fluffy white foam, a dusting of cocoa, and a ladyfinger on the rim.
What does the YouTube channel Moribyan specialize in?
The YouTube channel Moribyan focuses on cozy, seasonal beverage recipes and comfort food tutorials, often presenting step‑by‑step guides for both hot and cold drinks that are easy for home cooks to replicate.
How does the YouTube channel Moribyan's approach to coffee drinks differ from other coffee‑focused channels?
Moribyan emphasizes a relaxed, winter‑themed aesthetic, combining classic coffee techniques with dessert‑style elements like mascarpone foam and ladyfinger garnishes, whereas many other channels stick to traditional espresso‑based drinks without such indulgent twists.
Last updated: August 30, 2026
