No-bake ‘Dalgona’ coffee tiramisu

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Easy 👌


500 g mascarpone cheese
250 ml cream
100 g sugar
500 g ladyfinger biscuits
6 tsp extra-fine instant coffee
10 tsp sweetened cocoa powder
1 tsp vanilla extract
1 dash whiskey
sweetened cocoa powder (for dusting)


  • stand mixer with whisk
  • whisk
  • rubber spatula
  • Step 1/4

    • 250 ml cream
    • 100 g sugar
    • 1 tsp vanilla extract
    • 1 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

    • 6 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

    • 500 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

    • 500 g ladyfinger biscuits
    • 10 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.

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