Tiramisu Iced Coffee Recipe

There’s something undeniably luxurious about the flavor of tiramisu – that dreamy mix of espresso, cocoa, and mascarpone. Now imagine those same indulgent flavors swirled into a tall, ice-cold glass of creamy coffee. That’s exactly what this Tiramisu Iced Coffee delivers: a sweet pick-me-up with dessert-level decadence.

I first created this drink on a hot summer morning when I was craving tiramisu but didn’t have the time (or the energy) to whip up the full dessert. A few experimental pours later, I had this chilled, creamy masterpiece – and it’s been my favorite afternoon treat ever since.

Whether you’re hosting brunch, need a caffeine boost, or just want a fun twist on your usual iced coffee, this recipe checks every box. Let’s dive into what makes it so special.

Why You’ll Love This Tiramisu Iced Coffee

Prepare to meet your new favorite coffeehouse-inspired creation. This Tiramisu Iced Coffee brings all the classic dessert vibes into your glass – no baking required.

First and foremost, it’s incredibly easy to make. You don’t need any fancy equipment or barista-level skills – just strong coffee, a handful of pantry ingredients, and a blender (optional).

It’s also a total showstopper when served. That creamy, frothy topping dusted with cocoa powder feels straight out of a café, making it perfect for brunch guests or a midday treat that feels like a reward.

Budget-conscious? This drink saves you money by skipping the café and using everyday ingredients. You’ll get the gourmet coffee experience at home for a fraction of the price.

And let’s not forget how customizable it is. Like it stronger? Add more espresso. Want it dairy-free? Use coconut cream and almond milk. It’s one of those recipes that bends to your preferences while always tasting amazing.

Get ready to recreate a little slice of dessert heaven – with ice.

Ingredients Note

What makes this Tiramisu Iced Coffee so magical is the way simple ingredients layer to create complex, velvety flavor. Here’s a closer look at the stars of the show.

Strong brewed coffee or espresso is the base of this drink. You want something bold to hold up to the creaminess – think double-strength coffee, cold brew concentrate, or two shots of espresso. Make sure it’s chilled to avoid melting your ice too fast.

Mascarpone cheese is the creamy heart of tiramisu, and it adds richness to the whipped topping. If you don’t have mascarpone, cream cheese can be substituted in a pinch – just soften it well and whip until smooth.

Sweetened condensed milk not only sweetens the drink but also brings that luscious, thick texture reminiscent of tiramisu’s custard layer. A little goes a long way, so start light and adjust to taste.

Heavy cream whips up into the frothy layer on top, giving the drink its signature tiramisu “flair.” You can also use half-and-half or a dairy-free whipping cream alternative if needed.

Cocoa powder and vanilla extract round out the flavor with those essential tiramisu notes. The cocoa adds a slight bitterness and aromatic richness, while the vanilla enhances the cream and coffee flavors beautifully.

All you’ll need on hand is a mixing bowl or handheld frother for the topping, and a tall glass for serving. A blender is optional but helpful if you want a smoother consistency.

How To Make This Tiramisu Iced Coffee

Making this Tiramisu Iced Coffee is as fun as it is easy – and trust me, the results are worth every swirl and spoonful.

Start by brewing your coffee or espresso and letting it cool completely. You can speed this up by pouring it over ice to chill quickly, then straining out the melting ice so your final drink isn’t too diluted.

In a mixing bowl, combine the mascarpone cheese, sweetened condensed milk, and a splash of vanilla extract. Use a whisk or handheld mixer to blend until smooth and creamy. This becomes the base of your whipped topping.

Next, in a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the mascarpone mixture until light and fluffy. Taste and adjust the sweetness or vanilla if needed.

To assemble, fill a tall glass with ice cubes, then pour in your chilled coffee or espresso. Add a splash of milk or cream if you want it creamier, and stir to combine.

Spoon the mascarpone whipped topping over the drink – don’t worry if it floats unevenly, that’s part of the charm. Dust the top with cocoa powder, and optionally, add a ladyfinger on the side for full tiramisu effect.

From start to finish, the whole process takes about 10-15 minutes. What you get is a café-quality beverage that feels like dessert in a glass.

Storage Options

Because this Tiramisu Iced Coffee is best served freshly made, storage is mostly about individual components.

You can store any leftover mascarpone whipped topping in an airtight container in the fridge for up to 2 days. Just give it a quick whip before serving again, as it may deflate slightly over time.

If you’re brewing coffee in advance, store it in a sealed jar or bottle in the fridge for up to 4 days. Cold brew concentrate works especially well here since it holds its strength.

Fully assembled drinks don’t store well once the whipped topping is added – it tends to break down in the coffee over time. So, it’s best to make the drink fresh and add the topping right before serving.

To reheat the whipped topping (if using later in a hot drink), warm it gently and whisk to re-fluff.

Variations and Substitutions

This Tiramisu Iced Coffee is super adaptable, making it easy to tweak to your taste or dietary needs.

For a non-dairy version, use almond or oat milk in place of dairy milk, and whip coconut cream instead of heavy cream. Vegan cream cheese or whipped topping can stand in for the mascarpone layer.

Craving something sweeter? Add a drizzle of coffee liqueur like Kahlúa for a boozy brunch twist. It makes a fabulous after-dinner drink too.

If you love texture, top your drink with crushed ladyfinger cookies or shaved chocolate for a crunch that mimics tiramisu’s layered feel.

Want it blended? Toss everything (coffee, ice, a bit of mascarpone topping, and milk) into a blender for a creamy tiramisu frappe.

Or try a mocha twist by adding a teaspoon of chocolate syrup to the coffee before pouring. It deepens the cocoa flavor and adds a dessert-like vibe.

Don’t be afraid to experiment – once you’ve got the basic flavor down, the possibilities are endless.

Enjoy crafting your glass of Tiramisu Iced Coffee – and maybe keep that second batch of whipped topping in the fridge. Trust me, you’ll want to make it again tomorrow.

Print