I made a Tiramisu for desert tonight, which if I do say so myself, was quite a a success. I noted how the beautiful rich creamy sweet mascarpone/cream/vanilla/egg yolk mixture contrasted wonderfully with the relatively bitter dark coffee, and thought that this could perhaps be developed into a drink.

So in the interest of experimentation (and as I needed to use some beans which were past their best) I creamed together a teaspoon of mascarpone, 1/2 tsp of golden caster sugar, some fresh vanilla seeds and a few drops of amaretto. I then added full fat milk until the mixture took on the consistency of single cream, pulled a shot then steamed the mixture.

I was concerned the mixture would split when steamed but it was very successful. I poured the steamed 'tiramisu' mixture into the cup to make a 3oz 'Tiramacciato' and it tasted... well, revolting actually! I don't think being served hot does any favours for the cheese / coffee relationship!

I may work on this, see if I can make a palatable version, but things aren't looking great. Don't know if this has been tried before but if I achieve nothing else at least I hope that the Tiramacciato or Tirapuccino is my own invention. Even if it tastes rotten!

You could perhaps try leaving out the mascarpone. A cream, egg, vanilla mix may steam into an instant custard; and an egg yolk, sugar, fortified wine mix into a zabaglione. The conventional finishing temperature for frothing is about right for all these foamed dessert creams; so all it would need is lots of practice going from 3 minutes over a double boiler to 15 seconds on a steamer. You might also need to use a pitcher where you can steam and whisk at the same time.

I didn't use eggs in the drink mixture, as I had the same thought as you. I think you are right about the mascarpone too, may substitute it for double cream, although it might curdle under steaming. I think another problem was the amaretto which gave a sickly syrupy note. I have never liked liqueurs or fortified wines in coffee, only alongside. If I remove the amaretto, I think the drink would lose all connection to a tiramisu as there needs to be an almond flavour. Maybe I could use almond essence (probably too artificial tasting) or grind some flaked almonds to dust and add those (don't know if this will dissolve or just make grit in the cup).

Further experimentation may follow. I'm gaining enthusiasm by the keystroke!