Dalgona Tiramisu, a twist on the classic recipe, but even more delicious. Rich and silky mascarpone, cream and dalgona coffee filling and scrumptious ladyfingers layered up in one fantastic no-bake dessert. It's quick and easy to make, and perfect for every celebration.
You must have heard about dalgona coffee, the new craze that took the internet by storm. But in case you haven't, dalgona coffee is made by whipping together equal amounts of instant coffee, sugar and boiling water until it's creamy and silky, then the whipped coffee is served with cold milk.
I must say, my first reaction was to be intrigued by this new trend - every now and then you get a new recipe that becomes super popular overnight (and usually dies sooner rather than later). But it looks like this whipped coffee might be here to stay, who knows?
And since the coffee itself is delicious (tested it myself), and the simplest, yummiest dessert ever contains coffee, why not combine the dalgona coffee and the tiramisu to create one spectacular dessert? If you like the classic version of the tiramisu (mine without eggs and alcohol), you will love this dalgona coffee tiramisu.
HOW TO MAKE DALGONA TIRAMISU
The main ingredients don't change much from those used for the classic tiramisu: instant coffee, cream, mascarpone, ladyfingers, sugar and cocoa powder. Then you can tweak the recipe to your own liking by adding more sugar, and extract of your choice.
As it happens, ingredients can still be scare nowadays, as I couldn't find the regular ladyfingers, but some that had chocolate in. Their texture was sponge-like, so they didn't need any soaking in coffee, I used them as they were. But, if you do use the regular ladyfingers, you must soak them in coffee or hot chocolate, otherwise they will be dry.
- to make the whipped dalgona coffee, beat together the instant coffee, sugar and hot water until you get a smooth texture
- separately, beat the double cream until you get stiff peaks, then add the mascarpone, sugar, whipped coffee, and mix well to combine
- use a baking tray to add one layer of ladyfingers, one layer of dalgona cream, dust cocoa powder all over, then add another layer of ladyfingers, cream and cocoa powder
- refrigerate for at least 3-4 hours before serving
HOW TO STORE TIRAMISU
I don't usually freeze desserts, simply because they don't last long enough to get there, not even in the fridge, they are usually demolished within two days. In the fridge, this tiramisu can last up to 3-4 days, especially that the cream does not have raw eggs in.
Somehow, tiramisu tastes even better the next day, the ladyfingers soak up all the flavours beautifully, and it becomes moist and creamy. I find that with most cakes that have cream filling in, so worth waiting a bit longer to enjoy it.
But, if you want to freeze it, it will last for a few months. To thaw it, transfer it to the fridge overnight, it should be as good as fresh. Do give it a go, it really is lush!
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- 2 packets of ladyfingers (sponge fingers or fingerellas - 250 g each packet)
- 1 cup double cream (heavy cream)
- 2 tubs mascarpone
- ¼ cup icing sugar
- 2 tablespoon granulated sugar
- 2 tablespoon instant coffee
- 2 tablespoon boiling water
- 2 tablespoon cocoa powder
- To make the dalgona coffee, add the granulated sugar, instant coffee and boiling water to a bowl, and use a hand mixer to beat everything well until you get a smooth, silky thick cream.
- Separately, beat the double cream with the icing sugar until you get stiff peaks.
- Add the mascarpone and dalgona cream, and mix everything well.
- In a tray, arrange one layer of ladyfingers (if using regular ones, soak in cold coffee or hot chocolate for a few seconds).
- Top with half of the cream, sprinkle half of the cocoa powder over, then add another layer of ladyfingers, cream and more cocoa powder.
- Refrigerate for at least 3-4 hours, ideally overnight.