RHINE OPEN RECIPE
Tiramisu Latte
提拉米蘇拿鐵
Mascarpone, dusted cocoa and crushed ladyfingers
- Yield
- 1 drink
- Time
- 15 min
- Level
- Intermediate
- Made by Rhine
- NT$115
01 · STORY
Origin & culture
Tiramisu is a modern Italian classic with disputed regional origins, but coffee, cocoa and mascarpone are now universally recognizable. This drink turns those layers liquid: espresso provides structure and mascarpone cream the soft finish.
Tiramisu is defined by coffee bitterness, mascarpone richness and softened biscuit, not cocoa dust alone. In liquid form, a gently flowing cream ensures coffee and mascarpone arrive together in every sip.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Cream ratio
- 20 g mascarpone : 20 g cream
- Latte base
- 36 g espresso + 150 g milk
- Cap texture
- slow ribbon · not stiff
Method
-
Make the cream
Whisk mascarpone, cream and sugar until slowly pourable, not stiff.
-
Build the latte
Combine espresso and milk as a latte; for iced, add ice and cold milk.
-
Finish the dessert layer
Float the cream, dust a thin even cocoa layer and add biscuit crumbs.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Affogato-style
Reduce milk to 90–100 g in a smaller cup while keeping the cream. Espresso intensity rises for an after-dinner profile.
Orange-zest tiramisu
Add 0.2 g finely grated orange zest to the cap and reduce sugar to 4 g. Citrus oil cuts dairy richness.
04 · CALIBRATION
Troubleshooting
Lumpy cream
Mascarpone is too cold or cream was added at once; smooth it first, then add liquid in three stages.
The entire cap sinks
Preserve a thin microfoam surface and whisk the cap another 10–15 seconds.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it