Elevate your dessert game with this irresistible Dalgona Tiramisu, a modern twist on the classic favorite. Dalgona coffee became a viral sensation and for good reason. Using the Dalgona coffee with Layers of ladyfingers soaked in a sweetened coffee mixture, paired with luscious mascarpone cream, you get this iconic Dalgona Tiramisu. Finished with a delicate sprinkling of white chocolate, this dessert perfectly balances rich coffee flavors with creamy sweetness. Easy to make and even better when prepared ahead of time, this show-stopping treat is perfect for any occasion—especially parties! Indulge your guests with this fusion dessert that’s sure to impress.

Happy Cooking!

Servings: 10-12 servings

Prep Time: 30-40 mins

Chilling Time: 6-8 hours 

Total Time: 8+ hours  

Ingredients: 

Ladyfinger Layer:

• 7-10oz ladyfinger or risk biscuits

• 1.5-2 tbsp instant coffee

• 1.75-2.25 cups of hot water

• 1 tbsp sugar

Mascarpone Cream:

• 8 oz Mascarpone cheese; softened

• 2.5-4 tbsp powdered sugar; as per taste

• 1/8 tsp salt

• 2-2.5 cups cold heavy whipping cream

Dalgona Layer:

• 3 tbsp instant coffee

• 1/3 cup sugar

• 1/4 cup hot water

Assembly:

• 2-3 oz grated white chocolate

Directions: 

1. Coffee to soak Ladyfingers: Mix Instant coffee, sugar, and hot water. Mix and keep aside.

2. Dalgona Layer: Add instant coffee, sugar, and hot water to a bowl. Use an electric whisk to whisk the mixture together until it is light and frothy, about 7-10 minutes. The mixture should have soft peaks.

3. Mascarpone Cream: To a mixing bowl add the cold heavy cream, salt, & powdered sugar. Using an electric whisk or hand whisk, whisk it together till it forms soft peaks. Add softened mascarpone cheese and gently mix it well till combined. Whisk till it thickens slightly, forms ribbons, and is well combined. Do NOT overmix or it will separate. If it looks like it starts separating, add more heavy cream and gently fold.

4. Assemble Dalgona Tiramisu: You can assemble in a big bowl or smaller individual bowls.

• Dip ladyfingers in the instant coffee mixture and place the soaked ladyfingers as a base.

• Top and spread half of the Mascarpone Cream over it.

• Top and spread half of the Dalgona coffee over the cream.

• Repeat the layers of coffee-soaked ladyfingers, mascarpone cream, and Dalgona coffee.

• Top the top layer of Dalgona coffee with grated white chocolate.

• Let it sit in the fridge for at least 4-5 hours.

• Once out of the fridge, let it thaw for 15-20 minutes.

5. It is ready! The dessert is ready to serve.

Notes/Tips:

• Be sure to use room-temperature mascarpone cheese.

• I used Bru instant coffee.

• Be sure to let it chill. It always tastes better the next day/overnight.

• You can use cream cheese if you can’t get mascarpone.