Dalgona Tiramisu (Korean Whipped Coffee Cream Layered Tiramisu)
This tiramisu borrows the whipped dalgona coffee technique that became a global trend and layers it into a classic Italian dessert structure. Instant coffee, sugar, and hot water are whipped into a thick, airy foam that intensifies the coffee presence far beyond what a simple espresso soak provides. Between layers of mascarpone cream and espresso-dipped ladyfingers, the dalgona foam adds both flavor concentration and a mousse-like lightness. After at least four hours of refrigeration, the layers meld together so that each spoonful captures biscuit, cream, and coffee foam simultaneously. A final dusting of cocoa powder across the top adds visual polish and a faint bitterness. For those who prefer a less sweet version, reducing the dalgona syrup brings the coffee's natural bitterness forward.
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Instructions
- 1
Whip chilled cream with half the sugar to soft-medium peaks.
- 2
In another bowl, soften mascarpone with remaining sugar, dalgona syrup, and salt.
- 3
Fold whipped cream into mascarpone in two additions.
- 4
Dip ladyfingers in espresso for 1 second each and arrange one layer.
- 5
Spread half the cream, then repeat with another soaked layer and remaining cream.
- 6
Chill for at least 4 hours, then dust cocoa powder before serving.
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Tiramisu
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