Turns out the dalgona trend isn’t just useful for pretty coffees. With such basic ingredients, it’s a great option to avoid extra supermarket visits during our iso period. Or a keeper for lazy stay at home days.
This is a great alternative to using whipped cream or buttercream. It’s dairy-free and uses no eggs, but creates a beautiful fluffy coffee meringue that pairs well with dark chocolate. Or in this case a chocolate & coffee cake. (More on the baking science of the dalgona coffee here).
You only need 3 ingredients:
10g instant coffee
80g sugar
80 ml iced water
Chuck all these in a bowl and whisk away until it turns a light caramel brown. The magic really happens when the meringue expands!
Note: After a few days the coffee liquid separates a bit from the foam so aim to use it up on the first day! It isn’t tell-tale on top of the cake but it’s obvious when stored separately in a container.
