Ingredients

For the Dalgona Coffee Layer

  • 2 tablespoons instant coffee granules
  • 2 tablespoons granulated sugar
  • 2 tablespoons hot water
  • 1 teaspoon cocoa powder (optional, for dusting)

For the Tiramisu Cream

  • 1 cup mascarpone cheese, softened
  • 1 cup heavy cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon coffee liqueur (e.g., Kahlúa, optional)

For the Base

  • 12–16 ladyfinger biscuits (savoiardi), halved
  • 1 cup strong brewed coffee, cooled
  • 2 tablespoons coffee liqueur (optional, for soaking)
  • 1/4 cup dark chocolate, grated (for layering and garnish)

Equipment

  • Electric mixer or whisk
  • Piping bag (optional, for neat layering)
  • 4–6 serving glasses (8 oz each)

Instructions

Step 1: Prepare the Dalgona Coffee

  1. In a medium bowl, combine instant coffee, granulated sugar, and hot water.
  2. Whisk vigorously by hand (5–8 minutes) or use an electric mixer (2–3 minutes) until the mixture becomes thick, frothy, and forms stiff peaks.
  3. Set aside in the refrigerator to chill.

Step 2: Make the Tiramisu Cream

  1. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
  2. Add powdered sugar, vanilla extract, and coffee liqueur (if using). Continue beating until stiff peaks form.
  3. Gently fold in the softened mascarpone cheese until smooth and well-combined. Avoid overmixing to maintain a light texture.
  4. Transfer the cream to a piping bag or cover and refrigerate until ready to assemble.

Step 3: Prepare the Coffee Soak

  1. In a shallow dish, mix the cooled brewed coffee with coffee liqueur (if using).
  2. Set aside for dipping the ladyfingers.

Step 4: Assemble the Tiramisu Dalgona Delight

  1. Base Layer: Lightly dip each ladyfinger half in the coffee soak (1–2 seconds per side to avoid sogginess). Place 2–3 halves at the bottom of each serving glass.
  2. Cream Layer: Pipe or spoon a layer of tiramisu cream over the ladyfingers, about 1–2 tablespoons per glass.
  3. Chocolate Layer: Sprinkle a thin layer of grated dark chocolate over the cream.
  4. Repeat the layers (ladyfingers, cream, chocolate) until the glasses are nearly full, ending with a cream layer.
  5. Dalgona Layer: Spoon or pipe the dalgona coffee foam on top of each glass as the final layer.
  6. Garnish: Dust with cocoa powder and sprinkle a pinch of grated dark chocolate on top.

Step 5: Chill and Serve

  1. Cover the glasses with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld.
  2. Serve chilled, with a small spoon for scooping.

Tips

  • Make-Ahead: The dalgona coffee and tiramisu cream can be prepared a day in advance and stored in the refrigerator.
  • Alcohol-Free Option: Omit the coffee liqueur and use additional brewed coffee or a splash of almond extract for flavor.
  • Serving Size: Adjust the number of ladyfingers and cream based on the size of your glasses. For smaller portions, use 4 oz glasses and halve the layers.
  • Storage: Store in the refrigerator for up to 2 days. The dalgona foam may deflate slightly over time but will remain delicious.

Nutritional Information (per serving, approximate)

  • Calories: 380 kcal
  • Fat: 28g
  • Carbohydrates: 25g
  • Protein: 5g

Enjoy this indulgent Tiramisu Dalgona Delight, perfect for coffee lovers and dessert enthusiasts alike!