Dalgona Espresso Tiramisu
We’ve all been mesmerized by the TikToks of Korean dalgona coffee — instant coffee that’s whipped into a sweet, velvety smooth froth and combined with milk to make a latte so thick you can eat it with a spoon. Everyone in the test kitchen is pretty nuts about the stuff, so we’ve been looking for other things to do with it, such as layering it into a tiramisu. Coffee lovers, it’s sublime.
Imagine soft, spongy espresso-soaked ladyfingers piled high with layers of rich dalgona espresso and whipped mascarpone — and dusted with bittersweet chocolate. The mascarpone is whipped with heavy cream and a wee bit of rum, so it is boozy and rich and has a nice sturdy texture that helps the dessert hang together. And what a bite: it’s just like the classic tiramisu, but it’s got double the deep, dark espresso flavor, double the fluffy stuff, and enough coffee to keep the dessert hour lively.
This is an elegant but easy recipe: If you can run a mixer, you’re in business. It’s got that restaurant-y special occasion vibe that suits big anniversaries, birthdays, and the like. It’s also really fun, so make it when you just feel like getting into the kitchen and pulling off a culinary coup.
For the dalgona espresso:
½ cup instant espresso powder
¼ cup granulated sugar
¼ cup packed light brown sugar
½ cup boiling water
For the whipped mascarpone:
3 cups heavy whipping cream, chilled
½ cup powdered sugar
1 tsp vanilla extract
2 8-oz containers mascarpone cheese, slightly softened
3 Tbsp dark rum
For the espresso syrup:
½ cup simple syrup
½ cup hot water
1 Tbsp instant espresso powder
For the tiramisu:
36 to 40 ladyfingers
1 oz bittersweet chocolate
To make the dalgona espresso: In a stand mixer fitted with the whisk attachment, combine the instant espresso powder, granulated sugar, brown sugar, and boiling water. Gradually increase the speed to high and whip until glossy, stiff peaks form, about 1 to 2 minutes. Set aside.
To make the whipped mascarpone: In a stand mixer fitted with a clean bowl and the whisk attachment, combine the whipping cream, powdered sugar, and vanilla. Whip on medium-high until the cream forms soft peaks, about 2 minutes.
Add in the mascarpone and rum. Whip until the mixture forms stiff peaks, about 30 more seconds. Set aside.
To make the espresso syrup: In a shallow bowl, combine the simple syrup, hot water, and instant espresso powder. Stir to combine. Set aside.
To assemble the tiramisu: Using half of the ladyfingers, quickly dip the bottom of each ladyfinger in the espresso syrup and place them on the bottom of a glass 9x13” pan, forming an even layer.
Pour half of the dalgona espresso on top of the ladyfingers and spread it in an even layer.
Pour half of the whipped mascarpone on top of the whipped espresso layer and spread it in an even layer.
Grate half of the chocolate evenly over the whipped mascarpone layer.
Repeat the layering process with the remaining ladyfingers and dalgona espresso. Then, spread or pipe the remaining whipped mascarpone on top, and finish by grating the remaining chocolate over the mascarpone.
Refrigerate for at least 2 hours until set. Slice and enjoy! Leftovers will keep covered in plastic wrap in the refrigerator for up to 1 week.