Today’s dessert was highly requested and one of the most popular dish at my housewarming party last week. We are making Vietnamese coffee tiramisu.

To be honest, this is probably one of the easiest, desserts possible and it yields some luxurious results. So if you ever need to impress at a party, this is the dish for you. It’s pretty hard to mess this up so it’s the perfect dessert for any beginner.

I’m using Vietnamese black coffee for this to give it a twist. I also recommend using condensed milk as your sweetener, but if you don’t have condensed milk, sugar works as well.

By using Vietnamese black coffee and condensed milk, it creates that nostalgic Vietnamese coffee taste. But if you don’t have Vietnamese coffee, regular espresso also works so the recipe is pretty forgiving on the coffee part.

I also highly recommend getting a good cocoa powder to dust on top. You want one with real cocoa in it because it really helps settle the flavor and adds a beautiful touch to the top of the cake.

Finally, I highly recommend letting the sit overnight because it gives it enough time for the flavors to really melt together. You can eat it after four hours but it’s just not the same so def make this the night before!

How To Make Vietnamese Coffee Tiramisu

Recipe by Jen H. DaoCourse: Dessert, Recipes, Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 1/2 c heavy whipping cream
8 oz mascarpone cheese (room temp)
1/2 c condense milk -or- 3/4 c sugar
1/2 tsp vanilla extract
1 c Vietnamese black coffee (cold)
1 pack ladyfingers
cocoa powder (for dusting)

Directions

In a mixer with the whisk attachment, whisk the heavy cream on med speed for 3-4 mins.
Slowly add condense milk/sugar, vanilla and whisk to combine. Add room-temp cheese and whip to stiff peaks.
For ladyfingers, quickly dip the ladyfingers in the cold coffee 2-3 times. Do not leave them in the liquid as it will break down quickly.
To assemble: layer of whipped cream, ladyfinger, whipped cream, etc (depending on your container, you can keep going with additional layers).
Dust with cocoa powder and refrigerate overnight (or at least 4-5 hrs).