Tiramisu Cold Brew Recipe – Easy Fancy Coffee for Dessert Lovers

The first time I tried a tiramisu cold brew, I was sitting at a bustling café downtown, sunlight streaming in and the scent of espresso and cocoa dancing through the air. I took one sip and—bam! It was like the classic Italian dessert had snuck into my coffee break. Creamy, bold, just a little boozy and sweet—this drink instantly became my go-to treat for afternoons when I wanted something more than a plain cup of joe.

If you’ve ever wished your morning coffee could taste like dessert (without the fuss of baking), this tiramisu cold brew recipe is about to be your new obsession. I started tinkering with this recipe after a friend challenged me to recreate our favorite café drink at home. After a few spills and some accidental caffeine overloads, I landed on a version that’s easy for anyone to make—no fancy barista skills required. And honestly, it’s better than any store-bought iced coffee I’ve tried. 

This is the kind of fancy coffee idea that’s perfect for dessert lovers, brunch hosts, or anyone looking to impress a guest (or just themselves, let’s be real). The flavors of rich cold brew, sweet mascarpone topping, and a dusting of cocoa powder bring that iconic tiramisu flavor into every sip. It’s a treat for your taste buds and a feast for your eyes—trust me, you’ll want to snap a photo before you take that first sip.

I’ve tested this tiramisu cold brew recipe at least a dozen times (okay, maybe more—it’s that good) and shared it at book clubs, family brunches, and lazy weekend afternoons. Whether you’re a coffee newbie or a seasoned home barista, you’ll find this recipe straightforward and totally rewarding. Ready to make your coffee break unforgettable?

Why You’ll Love This Irresistible Tiramisu Cold Brew

If you’re like me and believe coffee should be as indulgent as dessert, you’re in for a real treat! I’ve made this tiramisu cold brew for friends, neighbors, and even picky eaters—and every single time, it’s been a hit. Here’s why you’ll want to make this recipe again and again:

• Quick & Easy: No need to fuss with espresso machines or complicated syrups—this comes together in under 10 minutes (not counting the cold brew steep time).
• Simple Ingredients: Everything you need is probably already in your fridge or pantry. No need for a special grocery haul!
• Perfect for Special Moments: This is my go-to when I want to impress guests at brunch, serve a fancy treat at book club, or just spoil myself on a Tuesday afternoon.
• Crowd-Pleaser: Even folks who claim they “don’t like coffee” have raved about this. It’s kid-friendly (just skip the liqueur) and makes the perfect party drink.
• Unbelievably Delicious: Imagine the creamy, dreamy taste of mascarpone and vanilla, mingling with deep cold brew coffee, a touch of cocoa, and a subtle hint of rum. It’s dessert and coffee in one glass.

What sets this recipe apart? I blend the mascarpone topping until it’s silky-smooth—no lumps here!—and layer it over robust cold brew that’s just sweet enough. A quick dusting of cocoa powder makes it look and taste like tiramisu, without the need to turn on an oven or whip up ladyfingers. 

Honestly, this tiramisu cold brew isn’t just another iced coffee. It’s my answer to “what should I make when I want to treat myself—without spending $8 at a café?” It’s the kind of thing you’ll crave on hot afternoons, special occasions, or anytime you want that “wow” factor with zero stress. You’ll love how simple and customizable it is—this is comfort in a cup, with a twist of elegance.

What Ingredients You Will Need

This tiramisu cold brew recipe is all about layering classic flavors in a way that’s easy and customizable. Most of these are pantry staples, and you can swap things around based on what you have. Here’s what you’ll need:

• For the Cold Brew:
  • Coarse-Ground Coffee Beans – 1 cup (100g); go for a medium or dark roast for that rich, bold flavor. I love using Lavazza or Stumptown for this recipe.
  • Filtered Water – 4 cups (950ml); cold or room temperature.
• For the Tiramisu Cream Topping:
  • Mascarpone Cheese – 1/3 cup (80g); this is what gives the drink that authentic tiramisu flavor. If you can’t find mascarpone, use full-fat cream cheese (it won’t be quite as rich, but it works).
  • Heavy Cream – 1/2 cup (120ml); helps the topping whip up light and airy.
  • Powdered Sugar – 2 tablespoons (15g); adds just enough sweetness.
  • Vanilla Extract – 1 teaspoon (5ml); pure vanilla makes a big difference.
  • Dark Rum or Coffee Liqueur (Optional) – 1 tablespoon (15ml); use Kahlua, Tia Maria, or just skip for a family-friendly version.
• For Assembly:
  • Ice Cubes – Enough to fill your glasses.
  • Cocoa Powder – For dusting the top; Dutch-processed is my favorite for color and flavor.
  • Ladyfingers (Optional) – For a true tiramisu experience, I sometimes stick one on the side for flair!
  • Sugar or Simple Syrup – To sweeten the cold brew to your liking (I use 1-2 teaspoons per serving).

Ingredient Tips:

• For the best cold brew, use freshly ground beans and filtered water. If you’re short on time, store-bought cold brew concentrate works in a pinch—just dilute as needed.
• If you’re dairy-free, swap mascarpone and cream with coconut cream and vegan cream cheese. It’s not classic, but it’s still delicious.
• Love a boozy kick? Up the liqueur in the cream, or drizzle a bit over the finished drink.
• No powdered sugar? Blend regular sugar until fine, or use maple syrup for a hint of caramel flavor.

It’s all about making this tiramisu cold brew your own. Don’t stress if you’re missing one ingredient—there’s almost always a swap that’ll keep things tasting fab.

Equipment Needed

You don’t need a coffee shop setup to whip up this fancy cold brew at home. Here’s what I use (and a few alternatives):

• Large Mason Jar or French Press: For steeping the cold brew. A pitcher or any large container will do; just make sure it has a lid.
• Fine Mesh Sieve or Coffee Filter: To strain the coffee grounds. Cheesecloth works too if you want a super-smooth brew.
• Hand Mixer or Whisk: For whipping the mascarpone cream. I’ve done this by hand (great arm workout!), but an electric mixer makes it quick.
• Measuring Cups and Spoons: Precision matters, especially with the cream topping.
• Tall Glasses: For serving. Mason jars or any clear glasses show off those pretty layers.
• Small Sifter or Fine-Mesh Tea Strainer: For dusting cocoa powder on top.
• Ice Cube Tray: If you want to make coffee ice cubes for an extra-strong drink.

Budget tip: You can brew coffee in any lidded container and strain with a regular kitchen strainer lined with a paper towel. I’ve even used a clean sock in a pinch (don’t judge—it works!). For maintenance, always rinse your sieve or French press immediately after use—old coffee grounds can be stubborn.

How to Make Tiramisu Cold Brew

1. Make the Cold Brew:
   • Combine 1 cup (100g) coarsely ground coffee with 4 cups (950ml) filtered water in a large jar or French press.
   • Stir until all grounds are wet. Cover and let steep in the refrigerator for 12-18 hours (overnight is perfect).
   • Strain through a fine mesh sieve, coffee filter, or cheesecloth into a clean container. Discard grounds.
   • Troubleshooting: If your cold brew tastes bitter, it steeped too long or the grind was too fine. If it’s weak, next time use more coffee or less water.
2. Prep the Tiramisu Cream Topping:
   • In a medium bowl, combine 1/3 cup (80g) mascarpone, 1/2 cup (120ml) heavy cream, 2 tablespoons (15g) powdered sugar, 1 teaspoon (5ml) vanilla, and 1 tablespoon (15ml) dark rum or coffee liqueur (if using).
   • Beat with an electric mixer on medium speed for 1-2 minutes, until soft peaks form. It should look glossy and hold its shape but still be spoonable.
   • Note: Don’t over-whip—the cream can get grainy or separate. If that happens, add a splash of cream and gently fold until smooth.
3. Sweeten the Cold Brew (Optional):
   • Taste your cold brew. If you want it sweeter, add sugar or simple syrup (start with 1 teaspoon per glass, stir to dissolve).
   • If you’re in a rush, heat a bit of cold brew to dissolve sugar, then mix it back in. Or just use liquid sweetener.
4. Assemble the Drink:
   • Fill each tall glass with ice cubes (about 1 cup or a generous handful).
   • Pour in 3/4 to 1 cup (180-240ml) cold brew per glass.
   • Spoon a generous dollop of the mascarpone cream on top (about 2-3 tablespoons per drink). Let it float for that layered look.
   • Personal tip: For extra drama, gently swirl the cream with a straw so some sinks and some stays on top—looks fancy and tastes even better.
5. Garnish and Serve:
   • Dust the top with cocoa powder using a small sifter or tea strainer for that classic tiramisu vibe.
   • Add a ladyfinger on the rim if you want—totally optional, but super cute for brunch or parties.
   • Serve immediately with a long spoon or straw.

Preparation Notes: If you want to prep ahead, you can make the cold brew and cream up to 2 days in advance. Just store separately and assemble right before serving. If the cream gets too stiff in the fridge, give it a quick whisk to fluff it up.

Pro Tips & Techniques for Tiramisu Cold Brew Perfection

• Use the Right Coffee Grind: Coarse grind is key for smooth, non-bitter cold brew. I learned the hard way—fine grounds = gritty, over-extracted coffee.
• Chill Everything: Cold brew, glasses, even the cream topping—everything tastes better icy cold. If you want to avoid watered-down drinks, freeze some cold brew in ice cubes and use those!
• Don’t Over-Whip the Cream: Once soft peaks form, stop mixing. Over-whipped cream gets grainy fast—I’ve ruined a batch or two by walking away for “just a second.”
• Layer for Looks: Spoon the cream gently over the cold brew to keep those beautiful layers. For TikTok-worthy swirls, use a straw to drag some cream down the inside of the glass.
• Multitask Like a Pro: While your cold brew steeps, prep the mascarpone cream and set out your serving glasses. Makes assembly a breeze when you’re ready to serve.
• Consistency is Key: If you want a thicker topping, use more mascarpone. For a lighter, more sippable finish, up the cream. I usually test with a spoon to see how it sits on the cold brew—should “float” but still melt into the coffee as you drink.
• Flavor Balance: Taste both the coffee and the cream before combining. Adjust sweetness or liqueur to your liking—there’s no shame in making it “just right” for you!

Let’s face it, even pros run into trouble sometimes. My first batch of cream split, and I over-steeped my coffee more than once. The good news? Every mistake taught me what makes this recipe truly irresistible. Now you can skip the trial and error and nail it on your first try!

Variations & Adaptations

The beauty of this tiramisu cold brew recipe is how easily it adapts to your cravings, seasons, or dietary needs. Here are some of my favorite twists:

• Dairy-Free Tiramisu Cold Brew: Swap the mascarpone for vegan cream cheese and use coconut cream instead of heavy cream. It’s surprisingly rich and totally plant-based.
• Chocolate Tiramisu Cold Brew: Stir 1 tablespoon dark chocolate syrup into your cold brew before adding the cream. Dust with shaved chocolate instead of cocoa powder for extra decadence.
• Caramel Tiramisu Cold Brew: Drizzle caramel sauce over the cream topping and use caramel coffee syrup to sweeten the brew. This is my go-to for fall brunches.
• Decaf or Low-Caf Version: Use decaf coffee beans or half-caf blend for a late-night treat that won’t keep you up.
• Alcohol-Free: Skip the liqueur in the cream and add a splash of coffee extract for depth, or use almond extract for a nutty twist.
• Allergen-Friendly Adaptations: Gluten-free? Skip the ladyfinger garnish or buy certified gluten-free ones. Nut allergies? Double-check your mascarpone and liqueur ingredients.

Personally, I love adding a shot of espresso for extra kick or swapping the cocoa powder for cinnamon in winter. Don’t be afraid to experiment—this tiramisu cold brew is all about making coffee fun again!

Serving & Storage Suggestions

For the best experience, serve tiramisu cold brew immediately after assembling—ice-cold, with the cream floating on top and a dusting of cocoa. Presentation matters, especially if you’re sharing on Pinterest or hosting a get-together. Use clear glasses to show off those gorgeous layers, and add a ladyfinger or chocolate stick for extra flair.

This drink is a showstopper for brunch, dessert hour, or even as a sweet afternoon pick-me-up. Pair with biscotti, croissants, or a slice of pound cake for a complete café experience at home. You could even serve it alongside a small bowl of fresh berries for a lighter touch.

If you have leftovers, store cold brew and cream topping separately in airtight containers in the fridge. The cold brew keeps for up to 5 days; the cream is best within 2 days. To reassemble, give the cream a quick whisk and pour over fresh ice—add a new dusting of cocoa powder for that just-made look.

For reheating, honestly, this one’s best enjoyed cold. But if you want a warm version in winter, gently heat the cold brew (don’t boil), then add the cream. The flavors deepen as they sit, so don’t be surprised if day-two leftovers taste even better.

Nutritional Information & Benefits

A typical serving of tiramisu cold brew (about 12oz/355ml, with cream topping) clocks in around 180-220 calories, 7g fat, 25g carbs, and 3g protein. The actual numbers depend on your cream and sweetener choices, of course.

Key health benefits? Cold brew is lower in acid than hot coffee, making it gentler on the stomach. Mascarpone provides calcium and a touch of protein, while cocoa powder adds antioxidants. If you use plant-based swaps, you can easily make this dairy-free or lower in saturated fat.

Dietary notes: This recipe can be gluten-free (skip the ladyfingers), and can be made lower-carb by using sugar-free sweeteners. For allergy concerns, always check your cheese and liqueur labels.

I love that this tiramisu cold brew feels like an indulgence but is still lighter than a full dessert. It’s my favorite way to satisfy a sweet tooth and a coffee craving in one.

Conclusion

This tiramisu cold brew recipe is proof that you don’t need a barista or a bakery to enjoy a fancy, dessert-inspired coffee at home. It’s simple, stunning, and packed with all the flavors you love in classic tiramisu—just in an icy-cold, sippable form.

Don’t be afraid to riff on the recipe—swap the cream, try a new liqueur, or make it decaf for evenings. The magic is in making it yours. Every time I make this drink, I’m reminded of how the best treats are the ones you share (even if it’s just with yourself on a lazy Sunday morning).

If you try this tiramisu cold brew, I’d love to hear how it turned out! Leave a comment with your twists, share a photo, or tag me on social media so we can all drool over your creation. Cheers to dessert lovers, coffee dreamers, and making every coffee break a little more special!

Frequently Asked Questions

What kind of coffee is best for tiramisu cold brew?

Use a medium or dark roast, coarsely ground. The deeper the roast, the more it mimics the flavor of classic tiramisu. Pre-ground cold brew blends work too—just avoid espresso grind, which can make your drink bitter.

Can I make this tiramisu cold brew recipe dairy-free?

Absolutely! Swap the mascarpone for vegan cream cheese and use coconut cream instead of heavy cream. The flavor is still rich and dessert-like, just with a tropical twist.

How far ahead can I prep the cream topping?

You can make the cream up to 2 days ahead. Keep it in an airtight container in the fridge and whip it briefly before serving to fluff it back up.

Is there a way to make this drink kid-friendly?

Yes—just skip the rum or coffee liqueur in the cream. You can add a splash of vanilla or almond extract instead for flavor. My nieces love it this way!

What’s the secret to getting perfect layers in the glass?

Pour the cold brew over ice first, then gently spoon the mascarpone cream on top. Use a straw to swirl just a bit for a marbled effect. The trick is to keep the cream thick enough to float but soft enough to sip through.

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