Tiramisu Cold Brew Recipe Easy Homemade Coffee with Whipped Mascarpone

The first time I took a sip of tiramisu cold brew, I swear it was like dessert and coffee had a love child. The bold cold brew, the creamy, dreamy mascarpone topping, and just a hint of cocoa—it’s everything you love about your favorite Italian dessert, but in an iced coffee glass. Honestly, one glass is never enough. If you’re someone who secretly wishes their morning pick-me-up tasted more like a treat than a chore, you’re about to fall for this recipe.

I started making tiramisu cold brew with whipped mascarpone cream after a café near me started charging a small fortune for something similar. You know how it goes—once you realize you can make a fancy coffee at home, you never look back. I’ve tinkered with the recipe over a dozen times (too much mascarpone, not enough, espresso that overpowered the delicate cream), and this version finally nails that perfect balance. It’s rich but not heavy, sweet but not cloying, and definitely a step above your usual iced coffee routine.

This recipe isn’t just for coffee snobs or dessert lovers—though both will be obsessed. It’s a total mood-lifter for busy mornings, a show-off treat for brunch with friends, and honestly, a little self-care ritual I look forward to. If you’ve got picky teens, sweet-toothed guests, or you want to skip the trip to the coffee shop, this tiramisu cold brew recipe is about to become your new favorite. Plus, you get all the flavor of tiramisu (mascarpone, cocoa, vanilla) with way less fuss. Let’s make your kitchen feel like a trendy café—no barista skills required.

Why You’ll Love This Tiramisu Cold Brew Recipe

• Quick & Easy: You can whip this up in under 10 minutes (not counting the cold brew time)—perfect for mornings when you want something special but don’t have all day.
• Simple Ingredients: No hunting for obscure syrups or fancy equipment. Everything is grocery-store friendly, and you might already have most of it.
• Perfect for Any Occasion: Whether it’s a lazy Sunday, a brunch party, or an afternoon pick-me-up, this tiramisu cold brew is always a hit.
• Crowd-Pleaser: I’ve served this to skeptical relatives, and even the “I only drink my coffee black” types were convinced after one sip.
• Unbelievably Delicious: The combination of bold, cold coffee and rich, fluffy mascarpone cream is pure magic—it’s like a coffee shop dessert in a glass.

What really sets this tiramisu cold brew recipe apart is the whipped mascarpone cream. I blend the mascarpone with heavy cream and just a whisper of vanilla, so it’s ultra-smooth and cloud-like—not too thick, not too sweet. Some recipes use whipped cream or skip the mascarpone, but honestly, that’s just missing the point. You want that signature creamy tang!

There’s also a sneaky little trick I picked up: dusting the finished drink with a bit of unsweetened cocoa powder. It ties the whole tiramisu flavor profile together and looks super classy (even if you’re still in your pajamas). I’ve tested this recipe with everything from homemade cold brew to store-bought concentrate, and it always delivers. It’s not just a coffee, it’s an experience—one you can actually make on a regular Tuesday. Comforting, impressive, and a little decadent—what more could you want in a coffee treat?

What Ingredients You Will Need

This tiramisu cold brew recipe uses easy-to-find ingredients that transform ordinary coffee into a café-worthy indulgence. Most are pantry staples, and you can swap a few things for your dietary needs or preferences. Here’s what you’ll need:

• For the Cold Brew:
  • Coarsely ground coffee beans (about 1 cup / 85g)
  • Filtered water (4 cups / 950ml)
  • (Optional) Pinch of salt (rounds out bitterness—trust me, it works!)
• For the Whipped Mascarpone Cream:
  • Mascarpone cheese (4 oz / 115g, room temperature for easy whipping)
  • Heavy cream (1/2 cup / 120ml, cold)
  • Powdered sugar (2 tbsp / 15g, or more to taste)
  • Vanilla extract (1 tsp / 5ml—good quality makes a difference)
  • Pinch of salt (balances the sweetness)
• For Assembly:
  • Ice cubes (enough to fill two glasses)
  • Simple syrup or maple syrup (1-2 tbsp / 15-30ml, to taste, optional)
  • Unsweetened cocoa powder (for dusting—don’t skip this, it ties the tiramisu vibe together!)
  • (Optional) Coffee liqueur like Kahlúa (1 tbsp / 15ml per glass, for a boozy twist)

Ingredient Tips:

• I love using Lavazza or Stumptown beans for the cold brew—they have a deep, chocolaty flavor that pairs beautifully with the cream.
• If you can’t find mascarpone, full-fat cream cheese is a decent backup (just add a splash of cream to loosen it).
• For dairy-free folks, swap the mascarpone and cream for a thick coconut cream and a dairy-free whipped topping. It won’t be classic, but it’ll be delicious!
• Store-bought cold brew concentrate works if you’re short on time. Dilute it as directed, then use as in the recipe.
• Depending on your sweet tooth, you may want to adjust the sugar or syrup. I keep things lightly sweet so the coffee and mascarpone shine.

Equipment Needed

• Cold brew maker or large mason jar: Any container that holds at least 4 cups (950ml) will do. I use an old French press most of the time—it makes straining easy and cleanup is a breeze.
• Fine mesh sieve or cheesecloth: For straining the coffee grounds. If you’re using a French press, just plunge and pour.
• Mixing bowl: For whipping up the mascarpone cream. I prefer glass or stainless steel (keeps the cream cold longer).
• Hand mixer or whisk: A hand mixer makes it fast, but you can totally do this by hand if you want an arm workout.
• Measuring cups and spoons: Accuracy is your friend, especially with the cream and sugar.
• Tall glasses: For serving. Mason jars or any fun glassware work for that Pinterest-worthy look.
• Small sifter or fine mesh strainer: For dusting cocoa powder on top. You can use a small tea strainer in a pinch.

Equipment Notes: If you don’t have a cold brew maker, don’t sweat it—a big jar and a regular coffee filter work fine. I’ve even used a nut milk bag for straining when nothing else was clean (it worked!). For the cream, a balloon whisk is your best friend if you want a light, fluffy texture, but a fork will do in a pinch—just takes a bit longer. To keep your gear in top shape, rinse everything right after use, especially if you’re working with dairy.

How to Make Tiramisu Cold Brew with Whipped Mascarpone Cream

1. Make the Cold Brew (12-24 hours ahead):
   • Combine 1 cup (85g) coarsely ground coffee beans and 4 cups (950ml) filtered water in a large jar or French press.
   • Stir to combine, cover, and let steep in the fridge for 12-24 hours (longer = stronger flavor!).
   • Personal tip: I usually start my cold brew in the evening so it’s ready by morning. If you like extra-strong coffee, go the full 24 hours.
2. Strain the Cold Brew:
   • Use a fine mesh sieve, cheesecloth, or French press filter to strain out the grounds.
   • Store the strained cold brew in a clean jar in the fridge up to 5 days.
   • If using store-bought concentrate, dilute according to package instructions.
3. Prepare the Whipped Mascarpone Cream:
   • In a mixing bowl, combine 4 oz (115g) mascarpone cheese, 1/2 cup (120ml) cold heavy cream, 2 tbsp (15g) powdered sugar, 1 tsp (5ml) vanilla extract, and a pinch of salt.
   • Use a hand mixer (or whisk) to beat the mixture until soft peaks form—this takes about 2 minutes with a mixer, or 4-5 minutes by hand.
   • Warning: Don’t over-whip! You want soft, billowy peaks, not stiff or grainy cream. If it gets too thick, gently stir in a splash of cream to loosen.
   • The whipped mascarpone should be silky and spreadable, like a super-fluffy frosting.
4. Assemble the Drink:
   • Fill two tall glasses with ice cubes.
   • Pour 1 cup (240ml) cold brew into each glass. Sweeten with 1 tbsp (15ml) simple syrup or maple syrup, if you like.
   • (Optional) Add 1 tbsp (15ml) coffee liqueur to each glass for a little extra kick.
   • Generously spoon or pipe the whipped mascarpone cream on top of the coffee. The more dramatic the swirl, the better—Pinterest loves it!
5. Finish & Serve:
   • Lightly dust the mascarpone cream with unsweetened cocoa powder using a sifter or tea strainer.
   • Serve with a long spoon or straw (so you can scoop up the cream as you sip).
   • Sensory cue: The cream should float and slowly melt into the coffee, creating dreamy swirls and that signature tiramisu taste.

Troubleshooting:

• If your cream is too runny, it probably needs more whipping or colder cream. Pop the bowl in the fridge for a few minutes, then try again.
• Cold brew tasting weak? Next time, use a darker roast or extend the brewing time.
• Too sweet? Cut back on the sugar or syrup, especially if your coffee is already mild.

Efficiency tip: Double the cream and cold brew to keep in the fridge for quick assembly all week!

Pro Tips & Techniques for the Perfect Tiramisu Cold Brew

• Chill Your Glasses: Pop your serving glasses in the freezer while you make the cream. It keeps the drink colder, longer, and looks extra frosty—great for presentation.
• Use Fresh Mascarpone: Stale or expired mascarpone can taste off and affect the texture of your whipped cream. Always check the date and give it a quick taste before using.
• Don’t Over-Whip: Mascarpone can break if beaten too much. Stop at soft peaks—if it starts looking grainy, fold in a splash of cream to rescue it.
• Layer on the Cocoa: Dust a little cocoa powder between layers of cream for extra tiramisu vibes. I sometimes sprinkle a bit directly onto the ice before pouring the coffee.
• Batch Prep: Both the cold brew and mascarpone cream keep well in the fridge. Whip up enough for 2-3 days and you’ll always have a fancy coffee ready to go.
• Multitasking: Start the cold brew the night before and prep the mascarpone cream while your ice is chilling. That way, assembly takes just minutes.

Common mistakes? I’ve over-whipped the mascarpone more times than I care to admit. The trick is to stop as soon as you see soft, glossy peaks—think “clouds,” not “butter.” Also, don’t skip the pinch of salt in the cream; it really brings out the tiramisu flavor and cuts the richness. When I first tried to shortcut the cold brew with hot coffee over ice, the result was watery and bitter. Cold brew is worth the wait—it’s smoother and less acidic.

For consistency, use the same brand of coffee and measure your ingredients each time. If you’re making this for a crowd, set up a little DIY bar—let everyone spoon on their own whipped topping and cocoa powder. There’s something super satisfying about swirling the cream yourself!

Variations & Adaptations

• Dairy-Free Version: Swap the mascarpone for thick coconut cream and use a plant-based whipped topping. Use a dairy-free cold brew and sweetener. It won’t be classic, but the flavor is still luxurious and the creaminess totally works.
• Mocha Tiramisu Cold Brew: Add 1 tablespoon (6g) of unsweetened cocoa powder to your cold brew before steeping. This infuses a subtle chocolate note throughout the drink. Top with chocolate shavings for a little extra flair.
• Spiced Tiramisu: Stir a pinch of cinnamon and nutmeg into the mascarpone cream for a cozy, holiday twist. I love making this version in winter—kind of like a coffee dessert hug.
• Low-Sugar or Keto: Use a sugar substitute like erythritol or monk fruit in the cream and skip the simple syrup. The mascarpone and cream are naturally low-carb, so it’s easy to make this recipe fit a keto plan.
• Different Brewing Methods: Don’t have time for cold brew? Use strong chilled espresso or AeroPress coffee instead. You’ll lose a bit of the smoothness, but it’ll still be delicious.

One of my favorite personal twists? I sometimes add a drop of almond extract to the cream for a little “amaretto” flavor—just enough to make people wonder what your secret is. You can also play with flavored syrups or swap in decaf coffee for an evening treat. The basic recipe is forgiving, so don’t be afraid to make it your own.

Serving & Storage Suggestions

This tiramisu cold brew is best served icy cold, right after assembly, so the cream is still fluffy and the coffee is brisk. I love presenting it in a tall glass with a generous swirl of mascarpone cream on top and a dusting of cocoa powder—makes you feel like you’re at a chic café. For a brunch spread, serve alongside some biscotti or fresh berries for a fancy touch.

The cold brew itself can be made up to 5 days in advance and stored in the fridge in a sealed jar. The whipped mascarpone cream keeps well for up to 3 days (just give it a quick whisk before using if it separates). If you want to prep ahead, assemble the drinks right before serving for the best texture—otherwise, the cream can start to sink and lose some of its fluff.

Leftovers? Store any extra cold brew and cream separately in the fridge. To reheat (if you’re in the mood for a warm version), gently warm the cold brew and top with the mascarpone cream, but skip the ice. The flavors develop even more after a day or two—sometimes I think it tastes better on day two, once everything’s had a chance to mellow together.

Nutritional Information & Benefits

Each serving of tiramisu cold brew with whipped mascarpone cream is estimated at about 220 calories, with 14g fat, 16g carbs, and 4g protein (without liqueur or added syrup). The cold brew itself is low in acid, making it gentler on sensitive stomachs. Mascarpone and heavy cream add richness and calcium, while coffee delivers a nice caffeine boost for focus and energy.

This recipe can be gluten-free if you use gluten-free mascarpone and check your syrup ingredients. For low-carb or keto diets, skip the sugar and use a substitute. Allergens include dairy (from mascarpone and cream). As always, check your ingredients if you’re avoiding specific allergens.

Personally, I love that this treat feels indulgent without being over-the-top sweet. It’s a treat-yourself moment that doesn’t wreck your healthy routine, especially if you keep the sweetener light or use a sugar alternative. Plus, that creamy topping is a good source of healthy fats—just what you need for a little morning (or afternoon) pick-me-up!

Conclusion

If you’re craving a coffeehouse treat that’s part dessert, part morning fuel, this tiramisu cold brew with whipped mascarpone cream is the answer. It’s creamy, bold, and a little bit fancy—but easy enough for any day of the week. Whether you follow the recipe to the letter or throw in your own twist, you’ll end up with something truly special.

This recipe is all about making coffee at home feel like an experience—one that’s totally customizable for your tastes and needs. Personally, I love serving it to friends and seeing their faces light up at that first sip. If you’re tired of the same old iced coffee or want to impress someone (even if it’s just yourself), you’ve got to give this a try.

Have you tried it yet? Leave a comment, share your own adaptations, or tag your beautiful creations online—I love seeing what you come up with! However you make it, I hope your mornings get a little more delicious. Cheers to homemade fancy coffee!

Frequently Asked Questions (FAQs)

Can I use store-bought cold brew for this tiramisu cold brew recipe?

Absolutely! Just dilute the concentrate as directed. Homemade cold brew gives you more control over flavor, but store-bought works great when you’re short on time.

What if I can’t find mascarpone cheese?

You can substitute full-fat cream cheese, just add a splash of cream to loosen it up. The flavor is a little tangier, but still delicious and creamy.

Is this tiramisu cold brew recipe gluten-free?

Yes, as long as your mascarpone and any syrups are certified gluten-free. Always double-check if you have celiac or severe gluten sensitivity.

How long can I store the whipped mascarpone cream?

It keeps in the fridge for up to 3 days. Give it a quick whisk before using to restore the fluffy texture.

Can I make this recipe without dairy?

Definitely! Use thick coconut cream and a dairy-free whipped topping for the cream, and choose a plant-based milk for the cold brew if you want to lighten it up further.

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