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Creamy Korean Dalgona Coffee Tiramisu Recipe with Easy Honey Milk Foam

Korean Dalgona Coffee Tiramisu - featured image
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A delightful fusion dessert combining the airy whipped dalgona coffee with classic tiramisu layers, topped with a luscious honey milk foam for a creamy, caffeinated treat.

Ingredients

Scale
  • 3 tablespoons instant coffee powder
  • 3 tablespoons granulated sugar
  • 3 tablespoons hot water
  • About 20 ladyfinger biscuits
  • 250 grams (9 oz) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, chilled
  • 1/2 cup (60 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) strong brewed coffee, cooled
  • 1/2 cup (120 ml) whole milk, chilled
  • 2 tablespoons honey
  • Optional: pinch of cinnamon or nutmeg

Instructions

  1. Make the Dalgona Coffee: In a medium bowl, combine instant coffee powder, granulated sugar, and hot water. Whip with an electric mixer on high speed for 3-5 minutes until thick and forms stiff peaks.
  2. Prepare the Tiramisu Cream: Beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold mascarpone cheese to soften, then fold whipped cream into mascarpone until smooth.
  3. Dip the Ladyfingers: Quickly dip each ladyfinger into cooled brewed coffee for about 1 second. Arrange a single layer in the serving dish or glasses.
  4. Layer the Cream: Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with remaining cream.
  5. Chill the Tiramisu: Cover and refrigerate for at least 2 hours, preferably overnight.
  6. Prepare the Honey Milk Foam: Combine cold whole milk and honey in a small bowl. Froth vigorously with a handheld frother or whisk until thick and foamy. Optionally add a pinch of cinnamon.
  7. Assemble and Serve: Spoon honey milk foam over chilled tiramisu just before serving. Optionally dust with cocoa powder or instant coffee powder.

Notes

Use quick dips for ladyfingers to avoid sogginess. Whip dalgona coffee to stiff peaks for best texture. Cold ingredients whip better. Honey milk foam is best added fresh before serving. Instant coffee powder is essential for whipping dalgona coffee. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: dalgona coffee, tiramisu, honey milk foam, Korean dessert, whipped coffee, easy dessert, coffee tiramisu

Find it online: https://gleefulfork.com/creamy-korean-dalgona-coffee-tiramisu-recipe-with-easy-honey-milk-foam/