Vietnamese Coffee Tiramisu Cake

Vietnamese Coffee Tiramisu Cake is a bold and creamy twist on the classic Italian dessert, infused with the deep, sweet flavors of Vietnamese iced coffee. Layers of coffee-soaked sponge or ladyfingers are nestled between rich mascarpone cream, with a hint of sweetened condensed milk and a dusting of cocoa. It’s indulgent, aromatic, and utterly unforgettable—perfect for coffee lovers and special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

strong Vietnamese coffee or espresso sweetened condensed milkmascarpone cheesewhipping creamegg yolksgranulated sugarladyfingers or sponge cakevanilla extractcocoa powderpinch of salt

directions

Brew strong Vietnamese coffee and stir in sweetened condensed milk to taste. Let cool.

In a heatproof bowl over simmering water, whisk egg yolks, sugar, and a pinch of salt until thick and pale. Let cool.

In a separate bowl, beat mascarpone cheese until smooth. Fold in the cooled egg mixture.

Whip the cream to soft peaks and fold into the mascarpone mixture along with vanilla extract.

Dip ladyfingers or sponge slices briefly in the coffee mixture and layer them in a dish or cake pan.

Spread half the mascarpone cream over the soaked layer.

Repeat with another layer of coffee-soaked cake and the remaining cream.

Smooth the top and dust generously with cocoa powder.

Chill for at least 6 hours or overnight to set and develop flavor.

Servings and timing

This recipe serves 8–10 people.
Preparation time: 30 minutes
Chilling time: 6–8 hours
Total time: 7–9 hours (including chilling)

Variations

Add a splash of coffee liqueur or rum to the coffee for a boozy twist.
Use chocolate shavings or espresso powder for garnish.
Make individual servings in glasses or jars.
Use coconut condensed milk for a tropical flair.
Add a thin layer of chocolate ganache between layers for richness.

storage/reheating

Store covered in the refrigerator for up to 4 days.
Do not freeze, as the mascarpone mixture may separate.
Serve chilled—no reheating needed.

FAQs

What kind of coffee should I use?
Strong Vietnamese coffee or espresso is best—intense and bold in flavor.

Can I make it egg-free?
Yes, skip the egg yolks and use a simplified whipped cream and mascarpone mix.

Do I need to cook the egg yolks?
Yes, gently heating ensures safety and helps thicken the mixture.

Can I use instant coffee?
Yes, dissolve in hot water for a strong brew.

Is this dessert very sweet?
It has a balanced sweetness, with the richness of condensed milk and cream.

Can I make it a day ahead?
Yes, it’s even better after chilling overnight.

Can I use regular cake instead of ladyfingers?
Yes, use slices of sponge or chiffon cake.

What’s the best dish for assembling?
A square or rectangular dish works best, or use a springform pan for a cake shape.

Can I pipe designs on top?
Yes, use reserved whipped cream for decorative topping before serving.

Is it gluten-free?
Use gluten-free ladyfingers or sponge to make it gluten-free.

Conclusion

Vietnamese Coffee Tiramisu Cake is a showstopping fusion dessert that marries bold coffee flavor with creamy indulgence. With every bite, you’ll enjoy the sweetness of condensed milk, the richness of mascarpone, and the aromatic depth of strong brew. It’s an unforgettable treat for coffee fans and tiramisu lovers alike.

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