Method
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.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
