Calling all coffee lovers— this whipped coffee tiramisu puts a fun spin on a traditional Italian dessert! The whipped coffee cream pairs perfectly with mascarpone, amaretto, and cinnamon to create a decadent dessert with a serious coffee flavor. Not to mention, it’s an easy, no-bake, make-ahead dessert that everyone will love!
Let’s Make it Together
Frequently Asked Questions
Q: What is whipped coffee?
A: Whipped coffee (aka: Dalgona coffee) is a drink typically made by beating together equal parts instant coffee, water, and sugar until stiff peaks form. Then it is layered over milk and stirred together to create an airy iced coffee.
Q: What is mascarpone?
A: Mascarpone is Italian cream cheese. It can be found in most grocery stores but if you can’t find it, regular cream cheese will work as well!
Q: Can I make this without Amaretto?
A: Of course! For a nonalcoholic version, replace the amaretto with more coffee. Or if you aren’t a fan of amaretto, try substituting coffee liquor or spiced rum.
Q: What are ladyfingers?
A: Ladyfingers are a dry cookie typically used in tiramisu. They are quickly soaked in coffee to add flavor and moisture. They can be typically be found in either the cookie aisle or the International section of the grocery store.
Whipped Coffee Tiramisu
For the Mascarpone Cream
- 1/3 cup heavy whipping cream
- 2 oz mascarpone cheese at room temperature
- 1 tsp vanilla extract
For the Coffee Cream
- 3 tbsp instant coffee powder about 3 packets
- 3 tbsp sugar
- 3 tbsp boiling water
- 2 tbsp powdered sugar
- 1/4 cup strong brewed coffee or espresso
- 2 tbsp amaretto
- 8 ladyfingers
- 1/2 cup heavy whipping cream
- 1 tbsp cinnamon
- Cocoa powder for dusting
Make the Mascarpone Cream
- In a large bowl, beat 1/3 cup heavy whipping cream on high speed until bubbly— about 2 minutes. Add the mascarpone and vanilla. Beat to stiff peaks— about 3 minutes. Set aside.
Make the Coffee Cream
- Combine the instant coffee powder, sugar, and boiling water in a large bowl. Beat on high until soft peaks form— about 5 minutes. Add the powdered sugar and mix to combine. Set aside.
- In a small bowl, combine the brewed coffee and amaretto. If the lady fingers will not fit in your container, break them to the correct size (I broke them in half to fit in my cup).
- Dip the lady fingers quickly into the coffee mixture and then place them in the bottom of the cup. Top with a spoonful (about one tablespoon) of coffee cream followed by a spoonful of mascarpone cream. Repeat two more times, or until you reach 1/4-1/2” away from the top of the cup.
- In a small bowl, beat the remaining 1/2 cup heavy cream on high speed until stiff peaks form. Add the cinnamon and stir to combine. Top each tiramisu with whipped cream and level off the top the cup using a spoon to butter knife.
- Dust the top of each tiramisu with cocoa powder.
- Cover and refrigerate at least 4 hours (up to overnight) and enjoy.