Tiramisu Cold Brew Recipe – Easy Fancy Coffee Dessert for Home

The first time I sipped a tiramisu cold brew, I swear I heard a tiny Italian choir sing. There’s something magical about combining the deep, bold kick of cold brew coffee with the creamy, dreamy flavors of classic tiramisu. It’s like dessert and coffee got together and decided to make your afternoon a whole lot better.

You know those days when you want something special, but not fussy? That’s exactly how this recipe was born. I was craving tiramisu (but let’s face it, I didn’t want to bake or wait for layers to set), and my cold brew was looking a little lonely. So, after a few experiments and a couple kitchen messes, this tiramisu cold brew recipe became my absolute go-to.

What I love most? It’s indulgent without being heavy, and honestly, it makes any regular coffee break feel like a mini getaway to a chic European cafe. Whether you’re a die-hard coffee lover, a dessert fanatic, or just someone who likes to treat themselves now and then, this recipe has you covered. And if you have friends or family over—trust me, they’ll beg you for the recipe. The tiramisu cold brew is easy, impressive, and brings a bit of fancy flair to your home without the need for a barista or pastry chef badge.

As someone who’s tested (and tasted) more coffee desserts than I can count, I can tell you this one is worth every sip. So if you’re ready to wow your taste buds (and maybe your Instagram feed), let’s make the tiramisu cold brew that’ll have everyone asking for seconds.

Why You’ll Love This Tiramisu Cold Brew Recipe

• Quick & Effortless: Comes together in just 10 minutes—ideal for those “I need a treat now” moments.
• Simple Ingredients: No hard-to-find liqueurs or specialty syrups. Everything is probably already in your kitchen.
• Perfect for Dessert and Brunch: Whether you’re serving it after dinner or alongside a lazy Sunday brunch, it fits right in.
• Crowd-Pleaser: Both kids (skip the coffee for them!) and adults love it. It’s sweet, creamy, and a little bit fancy.
• Unreal Flavor Combo: The mix of coffee, cocoa, and mascarpone-inspired cream brings all the vibes of tiramisu—without turning on the oven.

What really sets this tiramisu cold brew recipe apart? For starters, blending the cold brew with a creamy, whipped topping gives you that signature tiramisu texture. I swap in a touch of instant espresso powder for a bigger coffee punch and a splash of vanilla extract for that classic Italian dessert aroma. It’s not just “coffee with a topping”—it’s a dessert in a glass.

I’ve tested this recipe a dozen times, tweaking the balance of coffee and sweetness so it’s not too bitter, not too sugary—just right. It’s the kind of drink that makes you close your eyes after the first sip. And honestly, it’s a lifesaver when you want to impress guests without stressing or when you need a little pick-me-up after a long day. If you’re looking for a fancy coffee dessert that’s easy and comforting, this tiramisu cold brew is ready to be your new favorite.

What Ingredients You Will Need

This tiramisu cold brew recipe uses everyday ingredients to mimic those legendary Italian dessert flavors—without making things complicated. Each ingredient brings its own magic to the glass, and there’s plenty of room for swaps.

• Cold Brew Coffee (1 cup / 240ml) – Homemade or store-bought, but make sure it’s strong and smooth. I love using a dark roast for deeper flavor.
• Whole Milk or Half-and-Half (1/4 cup / 60ml) – Adds creaminess. You can use any milk, but I find dairy makes the froth extra luscious.
• Mascapone Cheese (2 tbsp / 30g) – The heart of tiramisu! If you can’t find it, use cream cheese or even Greek yogurt for a tangy twist.
• Heavy Cream (2 tbsp / 30ml) – Whips up into that dreamy topping. Substitute with coconut cream for a dairy-free option.
• Powdered Sugar (2 tsp / 8g) – Sweetens the cream without graininess. Adjust to taste.
• Vanilla Extract (1/2 tsp / 2.5ml) – Brings warmth and depth. If you love vanilla, add a few extra drops.
• Instant Espresso Powder (1/2 tsp / 1g) – Optional, but boosts the mocha flavor. Dissolve in a splash of hot water for best results.
• Unsweetened Cocoa Powder (for dusting) – The classic tiramisu finish. Go for Dutch process if you want a deeper chocolate note.
• Simple Syrup or Maple Syrup (1-2 tbsp / 15-30ml) – Sweetens the coffee base. Adjust to your liking, or sub with honey/agave.
• Ladyfinger Cookies (optional) – For garnish or crumbling on top. Totally optional, but so fun for that “real tiramisu” feel.

Ingredient tips:

• If you’re dairy-free, swap the mascarpone and cream for coconut versions or thick almond yogurt.
• No instant espresso? A few extra ounces of strong cold brew will do the trick.
• Adjust the sweetener depending on how sweet you like your coffee. I usually start with less and add more if needed.
• I’ve found that using freshly whipped cream (not aerosol) makes the topping hold up better.
• If you’re feeling extra, a splash of coffee liqueur (like Kahlua) is amazing—but not necessary.

These ingredients are easy to find, and you can play around with them depending on what’s in your fridge or pantry. That’s the beauty of the tiramisu cold brew—it’s flexible, forgiving, and always delicious.

Equipment Needed

• Small Mixing Bowl: For whipping the mascarpone and cream. Any regular bowl will do.
• Hand Whisk or Electric Mixer: I’ve used both—hand whisk works for a little arm workout, but a hand mixer makes it super quick.
• Measuring Cups and Spoons: To keep everything balanced. Eyeballing is okay, but accurate measurements help with consistency.
• Tall Glass or Mason Jar: For serving. I love using a clear glass so you can see all the layers.
• Sifter or Fine Mesh Strainer: Optional, but helps dust the cocoa powder evenly on top (no big clumps!).
• Spoon or Small Spatula: For layering and mixing.

If you don’t have a mixer, just grab a fork and a little patience—a bit of elbow grease goes a long way. No fancy glassware? Mason jars or even old jam jars are adorable. I’ve even used a recycled yogurt cup in a pinch, and it still tasted amazing. Just make sure to rinse your tools quickly after using mascarpone or cream, so nothing gets sticky or hard to clean!

How to Make Tiramisu Cold Brew

1. Prepare the Cold Brew Base:
   Pour 1 cup (240ml) of cold brew coffee into your glass or jar.
   Add 1-2 tbsp (15-30ml) of simple syrup or maple syrup, depending on your sweetness preference.
   If using, dissolve 1/2 tsp (1g) instant espresso powder in a tablespoon of hot water and mix into the cold brew.
   Tip: Taste and adjust sweetness. Remember, the cream topping will add a little more sweetness too.
2. Make the Mascarpone Cream:
   In a small mixing bowl, combine 2 tbsp (30g) mascarpone cheese, 2 tbsp (30ml) heavy cream, 2 tsp (8g) powdered sugar, and 1/2 tsp (2.5ml) vanilla extract.
   Whip with a hand whisk or mixer until the mixture is thick, fluffy, and holds soft peaks (about 1-2 minutes).
   Note: If it’s too thick, add a splash of milk. If too thin, whip longer.
3. Layer the Drink:
   Add 1/4 cup (60ml) milk or half-and-half to your sweetened cold brew.
   Stir gently to combine.
   Carefully spoon the whipped mascarpone cream over the coffee mixture, letting it float on top.
   Visual cue: You want two distinct layers—a dark coffee base and a creamy, pale topping.
4. Finish with Cocoa:
   Use a sifter or fine mesh strainer to dust a generous pinch of unsweetened cocoa powder over the cream.
   For extra flair, add a ladyfinger biscuit or crumble a piece on top.
   Warning: Don’t skip the cocoa—it’s what makes it feel like tiramisu!
5. Serve and Enjoy:
   Serve immediately with a straw or long spoon.
   If you like, stir gently before sipping to blend the layers.
   Tip: For a colder, frothier drink, add a few ice cubes before layering the cream. If you want it extra indulgent, chill your glass before assembling.

If the cream sinks too quickly, try whipping it a bit longer next time. If your cold brew is too bitter, use a touch more syrup. Sometimes my cream topping goes rogue and slides into the coffee, but honestly, it still tastes fantastic. Don’t stress if it’s not “Pinterest perfect”—the flavor is what matters.

Cooking Tips & Techniques

• Chill Everything: Cold brew, milk, and cream should be straight from the fridge. This keeps the layers distinct and the drink refreshing.
• Whip the Cream Just Right: Overwhipping can make the topping grainy, while underwhipping can make it runny. Aim for soft peaks—think pillowy, not stiff.
• Layering Like a Pro: Pour the coffee first, then gently spoon the cream. I’ve found that tilting the glass and letting the cream slide down the side keeps it floating on top.
• Don’t Rush the Dusting: Dust the cocoa powder as the final step, right before serving. If you do it too early, it can get absorbed and disappear.
• Taste as You Go: The sweetness and coffee strength are totally adjustable. I always take a quick sip before adding the topping, just to be sure.
• Keep It Simple: If you’re making this for a crowd, you can prep the cream ahead and store it in the fridge. Just give it a quick whisk before using.
• Personal Oops Moments: Once, I overwhipped the cream and it started turning into butter. Lesson learned: stop when it’s fluffy! And if you accidentally mix the layers together, it still tastes like tiramisu—promise.

If you want to multitask, start whipping the cream while the coffee is chilling. And don’t worry if your first try isn’t picture-perfect. After a few rounds, you’ll have your own tricks up your sleeve. The best part? Even the “mistakes” are delicious.

Variations & Adaptations

• Dairy-Free Tiramisu Cold Brew: Swap mascarpone for coconut cream or thick almond yogurt, and use your favorite non-dairy milk. Coconut cream with a touch of vanilla is dreamy.
• Chocolate Lovers’ Version: Add 1 tbsp (7g) cocoa powder to the coffee base for a mocha vibe. Top with chocolate shavings instead of cocoa powder for extra indulgence.
• Alcohol-Infused Treat: For adults, add 1 oz (30ml) coffee liqueur or Marsala wine to the coffee. It’s like your favorite after-dinner drink in dessert form.
• Seasonal Twist: In fall, mix a dash of cinnamon or pumpkin spice into the cream. In summer, garnish with fresh berries for a fruity lift.
• Low-Sugar Option: Use a sugar substitute in both the coffee and cream, or skip sweeteners altogether for a more robust, coffee-forward flavor.
• Allergen Adjustments: Gluten-free? Skip the ladyfinger garnish or use gluten-free biscuits. Nut allergy? Stick to dairy or coconut-based creamers.

One of my favorite personal spins: in winter, I add a pinch of orange zest for a citrusy zing that plays beautifully off the coffee. The possibilities are endless, so don’t be afraid to make this tiramisu cold brew your own!

Serving & Storage Suggestions

Serving: Tiramisu cold brew is best served ice-cold, right after it’s assembled. I love presenting it in a tall glass with distinct layers, dusted with cocoa powder and a ladyfinger on the side for dunking. It’s also a hit in mini glasses for dessert trays at parties.

Pairings: Serve alongside biscotti, almond cookies, or a simple fruit salad. For brunch, it pairs beautifully with croissants or a savory frittata. If you’re hosting, offer it with a splash of coffee liqueur for the adults.

Storage: The coffee base can be made ahead and kept in the fridge for up to 2 days. The whipped mascarpone cream is best made fresh, but you can refrigerate it (covered) for up to 24 hours—just re-whip before serving. Once assembled, enjoy immediately for the best texture. If you do need to store leftovers, keep them in the fridge and stir before drinking; the layers may blend, but the flavor is still fantastic.

Reheating: This drink is meant to be cold—no reheating needed. But if you’re craving a cozy twist, try the same recipe with room-temperature coffee for a softer, creamier treat.

Fun fact: The flavors get deeper as it sits, so if you let it chill for 10 minutes, you might notice even richer tiramisu notes!

Nutritional Information & Benefits

Each serving of tiramisu cold brew (prepared as written) is about 220 calories, with 9g fat, 28g carbohydrates, and 4g protein. Using lighter milk or dairy-free options can trim the numbers a bit.

Health Highlights: You’re getting a nice caffeine boost from the cold brew (about 100mg per cup), and mascarpone adds a little protein and calcium. Cocoa powder offers antioxidants, and you can control the sugar level depending on your sweetener choices.

This recipe can be made gluten-free (skip the ladyfingers), and it’s easy to adapt for low carb or low sugar diets. Allergens to note: dairy (from mascarpone and cream), and optional gluten (from ladyfingers).

From a wellness perspective, I love that this dessert feels decadent but isn’t overly heavy or sugar-laden—perfect for those times you want a treat that won’t leave you sluggish.

Conclusion

If you’ve ever craved a slice of tiramisu and a really good iced coffee at the same time, this tiramisu cold brew recipe is your answer. It’s simple, a little fancy, and guaranteed to make your coffee break feel extra special. I love how easy it is to adapt, whether you’re dairy-free, low sugar, or just feeling creative.

Honestly, this drink made me fall in love with coffee all over again. Every time I make it, it feels like a celebration—even if it’s just for me. I hope you give it a try, put your own spin on it, and share it with someone who’ll appreciate the treat.

Leave a comment below if you try this recipe or have your own tiramisu cold brew twist to share. Don’t forget to pin and share if you love it—let’s spread the coffee-dessert joy!

FAQs About Tiramisu Cold Brew

Can I make tiramisu cold brew without mascarpone cheese?

Absolutely! Substitute mascarpone with cream cheese, Greek yogurt, or dairy-free alternatives like coconut cream for a similar creamy texture and flavor.

Do I have to use cold brew, or can I use regular coffee?

You can use strong chilled regular coffee or espresso if you don’t have cold brew on hand. Just make sure it’s cooled completely so it doesn’t melt the cream topping.

How do I make this recipe vegan?

Use dairy-free milk, coconut or almond yogurt instead of mascarpone, and coconut cream for the whipped topping. The rest of the ingredients are easy to adapt!

Can I make tiramisu cold brew ahead of time?

You can prep the coffee and the cream topping separately and store them in the fridge for up to 24 hours. Assemble right before serving for the best texture and look.

What’s the best way to serve tiramisu cold brew for guests?

Serve in clear glasses or jars to show off the layers, dust with cocoa powder, and garnish with a ladyfinger or chocolate shavings. Mini glasses make adorable party treats!

Print