Irresistible 4-Layer Dalgona Tiramisu That’ll Wow Everyone

I’ll never forget the first time I tried making Dalgona Tiramisu – it was during that crazy lockdown phase when everyone was whipping up frothy coffee concoctions in their kitchens. My usual tiramisu recipe got a delicious upgrade when I decided to swirl that viral Dalgona coffee right into the creamy layers. The result? Pure magic. This twist on the classic Italian dessert combines everything we love about traditional tiramisu with that irresistible whipped coffee flavor that took the internet by storm.

What makes this Dalgona Tiramisu so special isn’t just its incredible taste – it’s how surprisingly simple it is to make. No oven required, just some bowl-whisking action and patience while it chills (the hardest part!). I’ve served this at countless gatherings since discovering it, and every time, people beg for the recipe. The rich coffee flavor from the Dalgona layer cuts perfectly through the sweet, creamy mascarpone, while those coffee-dipped ladyfingers add just the right amount of texture. Trust me, once you try this version, you might never go back to regular tiramisu again.

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Why You’ll Love This Dalgona Tiramisu

This isn’t your grandma’s tiramisu (though she’ll absolutely beg you for the recipe). Here’s why this Dalgona Tiramisu will become your new go-to dessert:

• No oven, no problem – Whip it up in minutes without turning on your stove. Perfect for summer when you can’t bear to heat up the kitchen.
• That dreamy Dalgona coffee kick – The fluffy whipped coffee layer takes the classic tiramisu flavor to new heights with its rich, caramelized coffee intensity.
• Foolproof impressive dessert – Looks like you spent hours at a fancy patisserie when really, you just did some enthusiastic bowl-whisking.
• Make-ahead magic – Actually tastes better after chilling overnight, making it perfect for stress-free entertaining.
• Creamy texture heaven – The mascarpone-Dalgone coffee combo creates this luscious cloud-like consistency that’ll have everyone swooning.
• Customizable coffee intensity – Love bold flavor? Add extra Dalgona. Prefer it mellow? Just do a thinner layer. It’s your coffee paradise.

Seriously, this Dalgona Tiramisu checks all the boxes – easy enough for weeknights, fancy enough for dinner parties, and so delicious you’ll catch people licking their plates.

Dalgona Tiramisu Ingredients

Let me walk you through everything you’ll need to make this dreamy dessert. I’ve grouped the ingredients by component so you can prep like a pro. Trust me, having everything measured and ready makes the whole process so much smoother!

For the Creamy Mascarpone Layer:

• 4 large egg yolks (room temperature – they whip up better)
• 1/2 cup granulated sugar (divided – we’ll use some for the Dalgona too)
• 1 cup mascarpone cheese, softened (leave it out for 30 minutes before using)
• 1 1/2 cups heavy cream (chilled – cold cream whips up faster)

For the Coffee Components:

• 1/2 cup strong brewed coffee, cooled (I use espresso or dark roast – more on this below)
• 2 tbsp instant coffee granules (the finer the better for smooth whipping)
• 2 tbsp hot water (just off the boil works best)
• 2 tbsp granulated sugar (from that divided 1/2 cup mentioned earlier)

For Assembly:

• 24 ladyfinger cookies (also called savoiardi – about one 7oz package)
• Cocoa powder for dusting (Dutch-processed gives the richest color)

Ingredient Notes & Substitutions

Here’s where I share all my little kitchen hacks after making this recipe dozens of times:

Mascarpone alternatives: In a pinch, blend 8oz softened cream cheese with 1/4 cup heavy cream and 2 tbsp sour cream. It’s not quite the same, but works in emergencies!

Coffee choices: That “strong brewed coffee” means business – use espresso or a dark roast. For decaf, just make sure it’s instant decaf for the Dalgona layer. The flavor still comes through beautifully.

Egg-free option: Skip the yolks and use 2 cups heavy cream whipped with 1/4 cup powdered sugar instead. The texture will be lighter but still delicious.

Ladyfinger tip: Can’t find them? Sponge cake slices or pound cake work too – just cut them to size and reduce the coffee dip to a quick brush.

Remember, the better your ingredients, the better your Dalgona Tiramisu will taste. But don’t stress – even with substitutions, this dessert is always a showstopper!

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How to Make Dalgona Tiramisu

Alright, let’s get to the fun part – putting together this dreamy dessert! I’ll walk you through each step with all the little tricks I’ve learned after making this countless times. The key is taking it one layer at a time for that perfect Dalgona Tiramisu texture.

Preparing the Cream Mixture

First things first – let’s make that luxurious mascarpone filling. Grab your electric mixer (or strong arms and a whisk if you’re feeling ambitious) and let’s go:

Start by beating those egg yolks with 1/4 cup sugar on medium-high speed. You’re looking for that magical moment when the mixture turns pale yellow and forms thick ribbons when you lift the beaters – about 3-4 minutes. This is your base for that silky texture, so don’t rush it!

Now add your softened mascarpone and mix just until combined. Here’s my golden rule: stop the second it looks smooth. Overmixing at this stage can make your cream grainy, and we want clouds, not cottage cheese!

In a separate bowl, whip the heavy cream to stiff peaks – they should hold their shape when you lift the beaters. Gently fold this into your mascarpone mixture with a spatula about 1/3 at a time. This careful folding keeps all that air we worked so hard to incorporate. Your mixture should look like edible clouds at this point.

Making the Dalgona Coffee Layer

Now for the star of our Dalgona Tiramisu show! This whipped coffee layer is easier than you’d think, but I’ve got some pro tips:

Combine the instant coffee, hot water, and remaining 2 tbsp sugar in a deep bowl. Using an electric mixer (or a sturdy whisk if you’re up for an arm workout), beat for 2-3 minutes until you get thick, caramel-colored peaks. It should look like melted chocolate mousse when it’s ready.

Troubleshooting tip: If your Dalgona isn’t thickening, try adding 1/2 tsp more instant coffee or beating for another minute. The bowl should be spotless and dry before starting – any grease can prevent proper whipping. For more on whipping techniques, check out this guide to whipping cream.

Set this gorgeous coffee cloud aside while we assemble the layers. Don’t worry if it starts to settle a bit – just give it a quick re-whisk before using.

Assembling the Dalgona Tiramisu

Time to bring it all together! You’ll need an 8×8 inch dish or similar-sized container (I sometimes use a pretty trifle bowl for special occasions). Here’s how we layer:

Quickly dip each ladyfinger into the brewed coffee – I mean quickly! Just 1 second per side is enough. They soak up liquid like sponges, and soggy cookies ruin the texture. Arrange them in a single layer in your dish.

Spread half the cream mixture over the cookies with a spatula or pipe it for extra fanciness. Now spoon or pipe half the Dalgona coffee over this layer. Repeat with another layer of dipped ladyfingers, cream, and finish with the remaining Dalgona. For more layered dessert ideas, try these no-bake layered bars.

The beauty of Dalgona Tiramisu is those distinct layers, so don’t worry about making it perfect. The rustic look is part of the charm! Now comes the hardest part – walking away while it chills.

Tips for Perfect Dalgona Tiramisu

After making this dessert more times than I can count, I’ve picked up some game-changing tricks that guarantee success every time:

• Chill your mixing bowl – Pop it in the freezer for 10 minutes before whipping the cream. Cold bowls help achieve those perfect stiff peaks faster.
• Sift your cocoa powder – This prevents clumps when dusting the top and gives that gorgeous, smooth finish.
• Use a piping bag – For super neat layers, pipe the cream mixture instead of spreading. A ziplock with the corner snipped works in a pinch!
• Room temp ingredients – Take eggs and mascarpone out 30 minutes early – they incorporate much smoother when not cold.
• Quality instant coffee – Splurge on the good stuff for the Dalgona layer – the flavor difference is noticeable.
• Layer strategically – Place the prettiest cookies on top if using a glass dish – they’ll show through!

These little touches take this dessert from good to “can I have the recipe?” status. Happy layering!

Serving & Storing Dalgona Tiramisu

Here’s the beautiful thing about Dalgona Tiramisu – it actually gets better with time! But let me tell you how to handle it for maximum deliciousness:

The Wait is Worth It: I know it’s tempting, but you must let it chill for at least 4 hours before serving. Overnight is even better – this gives the flavors time to marry and those coffee-dipped ladyfingers to reach perfect texture. That first impatient bite I took after just 2 hours? Big mistake – the layers hadn’t set properly yet!

Chilling & Serving Tips:

• Cover it right: Use plastic wrap pressed directly on the surface to prevent drying or absorbing fridge odors.
• Portion perfection: For clean slices, run your knife under hot water and wipe between cuts. The heat helps glide through those creamy layers.
• Final flourishes: Dust with cocoa powder just before serving – it tends to soak in if applied too early. Chocolate shavings or espresso beans make gorgeous garnishes too!
• Temperate serving: Let it sit at room temperature for 10 minutes before serving – the flavors really pop when not ice-cold.

Storage Solutions:

This dessert keeps beautifully, which is why it’s my go-to for make-ahead gatherings:

• Fridge life: Tightly covered, it stays fresh for 3-4 days (if it lasts that long!). The coffee flavor actually intensifies.
• Freezer-friendly: Yes, you can freeze Dalgona Tiramisu! Portion it first, wrap slices tightly in plastic, then foil. Thaw overnight in the fridge before serving.
• Avoid the top shelf: Store near the back of the fridge where it’s coldest – the cream layers hold up better.

Pro tip: If you’re freezing, skip the cocoa dusting until after thawing. I learned this the hard way when my beautiful topping turned into weird gray streaks!

Dalgona Tiramisu Nutritional Information

Let’s be real – we’re not eating Dalgona Tiramisu for its health benefits, but hey, it’s nice to know what you’re indulging in! Here’s the nutritional breakdown per serving (based on my exact recipe, so your mileage may vary):

• Calories: 420 (worth every single one if you ask me)
• Total Fat: 28g (16g saturated – that’s the mascarpone working its magic)
• Cholesterol: 210mg (egg yolks bring all the richness)
• Sodium: 85mg (pretty low for such a decadent dessert)
• Total Carbs: 35g (28g sugars – mostly from that dreamy Dalgona coffee layer)
• Protein: 7g (surprising protein boost from the eggs and mascarpone)
• Fiber: 1g (hey, every bit counts!)

Important note: These are estimates based on specific ingredients. Your actual nutrition may vary depending on brands used, exact measurements, and whether you sneak that extra spoonful of Dalgona topping (no judgment here). If you’re tracking closely, I recommend calculating with your exact ingredients. For more on understanding nutritional information, consult a registered dietitian.

Now go enjoy your slice guilt-free – life’s too short not to savor good desserts!

Want to keep this show-stopping tiramisu on hand for your next gathering? Save and share it on Pinterest so you can wow your guests anytime.

Common Questions About Dalgona Tiramisu

After sharing my Dalgona Tiramisu with so many friends, I’ve heard all the questions! Here are the answers to the ones that keep coming up: