Toffee Latte Tiramisu

Preparation

1. Prepare mascarpone foam: Whisk mascarpone with 1 tsp brown sugar and vanilla until smooth. Set aside.
2. Create toffee layer: Pour toffee syrup into bottom of 8oz cup.
3. Crush ladyfinger: Break ladyfinger into small pieces and sprinkle over toffee syrup.
4. Pull espresso: Extract 18g coffee to 36ml in 25-30 seconds using 9 bars pressure.
5. Steam milk: Heat milk to 150°F with microfoam texture, creating velvety consistency.
6. Layer drink: Pour espresso over ladyfinger pieces, then slowly add steamed milk, holding back foam.
7. Top with mascarpone: Spoon mascarpone mixture on top.
8. Finish: Dust with cocoa powder and serve immediately.

• Temperature control: Keep mascarpone cold until serving to maintain texture
• Milk technique: Create dense microfoam by keeping steam wand just below surface
• Layering: Pour milk slowly over spoon back to maintain distinct layers
• Espresso timing: Use fresh beans within 7-14 days of roast date for optimal crema
• Presentation: Serve in clear glass to showcase beautiful layers