Dalgona Coffee Tiramisu
I worked at a Starbucks through the end of high school and into college, and so I’m pretty sure my love of “creating recipes” started there. All of the baristas had their favourite version of a drink or combination of two drinks, and it was so fun to experiment and try different flavours and textures together. My husband, Matt, loved it too, always sampling the different concoctions I’d come home with after a shift.
Matt is now the main barista in our house, and he always loves to try a new technique or a new type of warm drink. When we heard about Dalgona whipped coffee, we had to try it….but I have to say, we weren’t huge fans. I had folded it with leftover whipping cream to top on mochas, when I came up with this idea, and voila! Dalgona Tiramisu was born. It’s a pretty easy version, no egg yolks, and no need to chill overnight. I made it in both a glass dish and parfait cups…looks pretty in both and totally depends on your preference.
Recipe
Dalgona Coffee Tiramisu
Ingredients
2 cups heavy cream
15-20 ladyfingers
2 tsp + 2 tbsp instant coffee
2 tbsp + 1/2 cup boiling water
2 tbsp sugar
1 tsp vanilla
1 cup mascarpone
1/2 cup dark chocolate or semi-sweet chocolate chips
cocoa powder or chocolate shavings for dusting/garnish
Directions
Start by making whipping the heavy cream and with an electric mixer with a whisk attachment until stiff peaks form. Add vanilla and fold in. Split the whipped cream into two bowls and set aside.
Using the same whisk attachment, whip the mascarpone until smooth and creamy.
Melt chocolate in microwave in 30 second intervals, mixing in between, until fully melted. Pour melted chocolate into one of the whipped cream bowls and gently fold in until fully combined.
Fold mascarpone into the chocolate whipping cream, until well combined. Set aside.
Combine 2 tsp of instant coffee with 1/2 cup boiling water.
Prepare a 9 x 9 square dish or 6 individual parfait glasses, as pictured. Quickly dip the lady fingers into the coffee and then line the pan bottom/parfait glass bottoms. For parfait glasses, I break the pieces in half. Don’t skimp on the lady fingers in the parfaits! Make sure there is a good layer of ladyfingers in each one.
Spread the chocolate mascarpone mixture for the second layer. If you have enough room, repeat another soaked ladyfinger layer/and chocolate mascarpone layer.
Clean the bowl of your electric mixer and whisk attachment, and combine remaining 2 tbsp of sugar and remaining 2 tbsp of instant coffee in the bowl. With the mixer running, add 2 tbsp of boiling water, and whip vigorously until stiff peaks form.
In a piping bag or a clean freezer bag with the corner cut off, add the whipped coffee mixture and the other plain bowl of whipped cream to the bag, each on a side. To swirl it around, I use a skewer and swirl the mixture a little around in the bag (but not completely mixed)
Pipe the Dalgona whipped cream on top of the parfaits/dish as the final layer, right before serving. I like to pile the cream quite high and dust heavily with cocoa powder to finish.
If not ready to serve, cover and refrigerate for a day or two. When ready to serve, add dalgona cream and cocoa powder as the final step.
