Dalgona Tiramisu (Korean Whipped Coffee Cream Layered Tiramisu)
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Instead of sitting on top as whipped coffee foam, the dalgona syrup goes straight into the mascarpone, so the coffee-sugar flavor runs through all of the cream.
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Left in the fridge for a full day before serving, the coffee and dalgona flavors settle into each other.
Ingredients
Instructions
- 1
Chill the bowl and heavy cream first, then add 30 g sugar and whip on medium speed.
Stop when the whisk leaves clear tracks and the peak bends softly, before the cream turns grainy.
- 2
In a separate bowl, loosen 250 g mascarpone with the remaining sugar, 40 g dalgona syrup, and 1 g salt.
Mix only until the lumps disappear, because overmixing can make the cheese loose and heavy.
- 3
Add the whipped cream to the mascarpone in two portions and fold from the bottom upward with a spatula.
Work slowly until the color is even, keeping as much air as possible in the cream.
- 4
Pour 120 ml cooled espresso into a shallow dish and dip each ladyfinger for only 1 second.
Move it straight into the dish and make one layer before the soaked side softens and breaks.
- 5
Spread half of the cream over the first layer, reaching the corners in an even sheet.
Dip the remaining ladyfingers the same way, add them on top, and cover with the remaining cream smoothly.
- 6
Level the surface, cover the dish, and chill for at least 4 hours so the layers set together.
Just before serving, sift 12 g cocoa powder evenly over the top and serve cold.
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