Need lots of elbow grease to replace the coffee house frothers.
There's even a tiramisu recipe made with Dalgona. Easy to tweak. Dalgona coffee fluff (sugar and instant espresso),
blankets ladyfingers. Serve in shallow dinner bowl or 4-cup dish. Swap 1/2 c Greek yogurt or sour cream (no need to whip);
or Cool Whip for h/cream; for vegan, use whipped canned coconut cream. Swap chp chocolate bars for choc/chips
Dalgona Tiramisu
ING ¼ c sugar, ¼ c light br/sugar, 3 tb instant espresso, tsp vanilla, ½ tsp k/salt, 2 oz bitter/choc/chips, melted/cooled, ½ cup chilled h/cream, 10-20 ladyfingers.
METHOD elec/ whisk on med-low speed to combine,thicken, 1- 2 min: both sugars, instant espresso, vanilla, salt,
1/3 cup boiling water. Increase to med-high til lightened (consistency of shaving cream), 3-4 min.
Turn off mixer; pour in chocolate. Continue beating on med til combined; will deflate slightly and that’s OK.
Scrape bowl to combine evenly, then transfer the to bowl. Pour into mixer (no need to clean bowl/whisk);
beat on med to stiff peaks. Scrape into mousse; gently fold together smooth.
FINAL Cover bottom of shallow 4-cup dish w/ ladyfingers to cover, break pieces to fit.
Pour over 1/2 mousse, then rest ladyfingers to cover. Use a small spoon to spread rest mousse evenly to cover.
Looks nice served with a blanket of cocoa.