Ingredients

The following ingredients have 4 Servings
  • 2 packets of ladyfingers ((sponge fingers or fingerellas - 250 g each packet))
  • 1 cup double cream ((heavy cream))
  • 2 tubs mascarpone
  • 1/4 cup icing sugar
  • 2 tbsp granulated sugar
  • 2 tbsp instant coffee
  • 2 tbsp boiling water
  • 2 tbsp cocoa powder

Instruction

  • To make the dalgona coffee, add the granulated sugar, instant coffee and boiling water to a bowl, and use a hand mixer to beat everything well until you get a smooth, silky thick cream.
  • Separately, beat the double cream with the icing sugar until you get stiff peaks.
  • Add the mascarpone and dalgona cream, and mix everything well.
  • In a tray, arrange one layer of ladyfingers (if using regular ones, soak in cold coffee or hot chocolate for a few seconds).
  • Top with half of the cream, sprinkle half of the cocoa powder over, then add another layer of ladyfingers, cream and more cocoa powder.
  • Refrigerate for at least 3-4 hours, ideally overnight.