Pin to Board I came up with this on a gray Sunday afternoon when I wanted dessert but also really needed caffeine. My grandmother had sent me home with a box of ladyfingers that were going stale, and I had just bought mascarpone for something else entirely. I crumbled the biscuits into the bottom of my coffee mug on impulse, poured some espresso over them, and then stirred in the sweetened mascarpone cream I'd made for toast the day before. The first sip made me laugh out loud—it was ridiculous and perfect, like someone had distilled the entire concept of 'comfort' into a cup.
I made these for my sister last winter when she came over to complain about her job. She took one sip, went completely silent for about thirty seconds, and then looked at me with these huge eyes and whispered 'I cant believe you made this.' We sat at the kitchen table for two hours with our spoons clinking against the glasses, picking out the extra biscuit pieces from the bottom, and she forgot to be mad about work entirely. Now she texts me randomly asking if I have 'those coffee things' whenever she comes over.
Ingredients
- 2 shots hot espresso (60 ml): Use freshly brewed espresso if you can, but very strong dark roast coffee works in a pinch—just dont use something watery or the whole drink falls apart
- 30 ml coffee liqueur: Completely optional, but honestly worth it if you have it—Kahlúa is classic, but Ive used whatever was in the back of the cabinet and it always turns out fine
- 4 ladyfinger biscuits: Savoiardi are traditional and hold up beautifully, but any crisp ladyfinger style cookie will work—just avoid the super soft cake ones thatll turn to mush immediately
- 120 ml whole milk: The fat content matters here for texture, but Ive made it with 2% when thats what I had and it was still very drinkable
- 100 ml heavy cream: This is what makes it feel luxurious instead of just like sweet coffee—dont skip it
- 80 g mascarpone cheese: Let it come to room temperature before you start or youll be fighting lumps forever
- 2 tbsp sugar: Adjust up or down depending on your sweet tooth—the espresso and cocoa are bitter, so I find this amount is just right
- ½ tsp vanilla extract: Use the good stuff if you have it—it really comes through in a drink this simple
- Unsweetened cocoa powder: Dust it generously through a fine mesh strainer so you get that nice even layer on top
- Dark chocolate shavings: Totally optional garnish but they melt into the cream in these lovely little streaks and make it look like you tried much harder than you did
Instructions
- Soak the biscuit crumbles:
- Pour your hot espresso over the crumbled ladyfingers in a shallow bowl, add the coffee liqueur if youre using it, and let it sit for exactly two minutes—any longer and they turn into sad wet mush, any shorter and they stay crunchy in a bad way.
- Make the cream mixture:
- Whisk the mascarpone, heavy cream, milk, sugar, and vanilla until you have something smooth and slightly thickened—it wont whip like cream, but it should coat the back of a spoon.
- Layer the glasses:
- Divide those espresso soaked crumbs between two large glasses, then pour the mascarpone cream over each one slowly so the layers stay distinct.
- Add the finishing touches:
- Dust the cocoa powder over the top through a strainer, scatter with chocolate shavings if you want to feel fancy, and serve immediately with a spoon because youre definitely going to want to scoop.
Pin to Board This became my go to dinner party drink last year because I can make everything ahead and just assemble them when guests arrive. My friend Maria actually asked for the recipe after a girls night, which is how I know its a keeper—shes usually the one teaching me things in the kitchen. Something about serving it in clear glasses makes people feel taken care of, like you put real thought into making them happy.
Getting the Layers Right
Use a spoon to pour the cream mixture down the side of the glass so it slides over the biscuit layer instead of splashing through it. It looks prettier and keeps all those distinct textures intact instead of turning into a muddy swirl. I usually tilt the glass slightly and pour slowly against the inside—feels very professional even though Im just standing in my socks making coffee.
Make It Yours
Ive made this with almond milk and vegan mascarpone for my dairy free friend and she said it was just as good. The texture shifts a little—slightly less velvety—but the flavor is still there. You can also swap the coffee liqueur for amaretto if you want a more almond forward situation, or leave the alcohol out entirely for a weeknight version.
Serving Suggestions
This is rich enough to count as dessert on its own, but I wont tell if you want a piece of dark chocolate on the side. The way the cold cream hits the hot coffee soaked biscuits is the whole point, so serve it in something that feels nice to hold—a heavy glass mug or a proper latte glass.
- Pair it with something crisp and plain like biscotti to offset all that richness
- Make it for brunch alongside something savory to balance the sweetness
- Double the recipe because people will absolutely want seconds
Pin to Board This is the kind of drink that makes an ordinary Tuesday feel like something worth celebrating. Enjoy every spoonful.
Common Questions
- → Can I make this without coffee liqueur?
Yes, omitting the coffee liqueur still delivers rich espresso flavor, keeping the drink smooth and balanced.
- → What can I substitute for ladyfinger biscuits?
Savoiardi-style biscuits work best, but dry sponge cake or other crisp cookies can be crumbled for layering.
- → How do I prepare the mascarpone cream layer?
Whisk mascarpone with heavy cream, milk, sugar, and vanilla until smooth and slightly thickened for a silky texture.
- → Can I use non-dairy milk and mascarpone substitutes?
Yes, almond or oat milk paired with vegan mascarpone alternatives can create a lighter, dairy-free version.
- → What is the best way to serve this drink?
Serve immediately in latte glasses or mugs with a spoon to stir and scoop the layered textures.