No-bake ‘Dalgona’ coffee tiramisu

No-bake ‘Dalgona’ coffee tiramisu

Based on 0 ratings
Nikoleta

Nikoleta

Community member

"If you don’t drink alcohol, or are making this recipe child-friendly, leave out the alcohol and substitute the coffee with bitter cocoa powder. If you use only sweetened cocoa powder, reduce the sugar, or it may be too sweet. Always taste!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

480 min

Ingredients

2Servings
83⅓ g
mascarpone cheese
41⅔ ml
cream
16⅔ g
sugar
83⅓ g
ladyfinger biscuits
1 tsp
extra-fine instant coffee
1⅔ tsp
sweetened cocoa powder
tsp
vanilla extract
dash
whiskey
sweetened cocoa powder (for dusting)

Utensils

stand mixer with whisk, whisk, rubber spatula

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/4

    • 41⅔ ml cream
    • 16⅔ g sugar
    • tsp vanilla extract
    • dash whiskey
    • stand mixer with whisk

    In a bowl, beat the cream with a mixer until hard peaks form / mixture stays still when you tilt the bowl/. Add the vanilla extract, a dash of whiskey and the sugar and beat for an additional few minutes. You can leave the alcohol out, if you want, or substitute with dark rum/ rum extract

  • Step 2/4

    • 1 tsp extra-fine instant coffee
    • whisk
    • rubber spatula

    In a separate bowl, mix 1tsp extra-fine instant coffee with a bit of water and whisk until it’s stiff /‘Delgona’ coffee style/. Fold the coffee gently into the cream until combined. Have a taste and add sugar if needed.

  • Step 3/4

    • 83⅓ g mascarpone cheese

    Mixing with the mixer again, add the mascarpone to the cream-coffee mix. This will also help dissolve any extra sugar you may have added

  • Step 4/4

    • 83⅓ g ladyfinger biscuits
    • 1⅔ tsp sweetened cocoa powder
    • sweetened cocoa powder (for dusting)

    In a bowl, mix together the remaining coffee with the cocoa powder and add a cup of water. If you run out of this mixture, refill with water and add 2tsp cocoa for every 1tsp coffee. Time to assemble. Dip each ladyfinger generously into the coffee-cocoa mixture and put on the bottom of your serving dish. Spread a layer of cream on top. Repeat until your last cream-layer. Dust with cocoa powder and refrigerate overnight.

  • Enjoy your meal!

    No-bake ‘Dalgona’ coffee tiramisu

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