Tiramisu Shaken Espresso

First, prepare the homemade vanilla bean syrup: Combine 2 tablespoons vanilla bean paste, 1/2 cup maple syrup, and 1/4 cup water in a saucepan. Cook on medium heat for 5-10 minutes. Store in the fridge for up to a week. 

Next, make the mascarpone cold foam: In a bowl, combine 1 tablespoon mascarpone, 2 tablespoons heavy cream, 1/4 cup milk, and a dash of the homemade vanilla bean syrup. Froth with a hand mixer or frother until well combined. This recipe makes enough cold foam for two servings. 

For the shaken espresso: Add a little brown sugar and a double shot of espresso to a jar. Shake well until combined. Pour this mixture over ice (coffee ice is recommended to prevent dilution). 

Top the shaken espresso with a dash of the homemade vanilla bean syrup, then spoon the mascarpone cold foam on top. Finish with a dusting of cacao powder and enjoy!