Print

Vietnamese Coffee Tiramisu Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vietnamese Coffee Tiramisu Cake is a bold twist on the classic Italian dessert, blending layers of sponge or ladyfingers soaked in strong Vietnamese coffee with a creamy mascarpone filling, lightly sweetened condensed milk, and a dusting of cocoa for an unforgettable fusion treat.

Ingredients

Scale
  • 1 cup strong brewed Vietnamese coffee (or espresso)
  • 2 tablespoons sweetened condensed milk (plus more for drizzling, optional)
  • 1 package ladyfingers (savoiardi)
  • 1 cup mascarpone cheese
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder (for dusting)
  • Optional: dark chocolate shavings or crushed coffee beans for garnish

Instructions

  1. Brew Vietnamese coffee and mix in sweetened condensed milk. Let cool to room temperature.
  2. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  3. In a separate bowl, mix mascarpone cheese until smooth, then fold into the whipped cream mixture.
  4. Quickly dip each ladyfinger into the cooled coffee and arrange a layer in an 8×8-inch dish or similar container.
  5. Spread half of the mascarpone mixture over the soaked ladyfingers and smooth evenly.
  6. Repeat with another layer of coffee-dipped ladyfingers and the remaining mascarpone cream.
  7. Cover and refrigerate for at least 4 hours or overnight for best flavor and texture.
  8. Before serving, dust with cocoa powder and garnish with chocolate shavings or crushed coffee beans.

Notes

  • Use Vietnamese drip coffee (cà phê phin) for authentic bold flavor, or substitute espresso.
  • Do not soak ladyfingers too long or they will become mushy—just a quick dip is enough.
  • This dessert gets better after chilling overnight, allowing the flavors to meld.

Nutrition

Find it online: https://ukfinda.com/vietnamese-coffee-tiramisu-cake/