No-bake ‘Dalgona’ coffee tiramisu
stand mixer with whisk, whisk, rubber spatula
Step 1/ 4
- 41⅔ ml cream
- 16⅔ g sugar
- ⅛ tsp vanilla extract
- ⅛ 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
- 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!