Vietnamese Coffee Tiramisu recipe: Try this bold twist on the classic Italian dessert if you're craving something sweet

If you've been craving something sweet but want more than the usual dessert, this Vietnamese Coffee Tiramisu might be exactly what you're looking for. For coffee lovers, few flavour combinations are as satisfying as the creamy richness of tiramisu paired with the deep, bold notes of coffee. This recipe takes the beloved Italian classic and gives it a comforting Vietnamese-inspired twist, blending robust coffee, sweet condensed milk, and luscious mascarpone layers into one indulgent treat that feels both familiar and exciting.

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Saloni Kukreja, chef, entrepreneur, and food content creator, has shared a recipe that gives the classic tiramisu a delicious Vietnamese-inspired twist. Infused with the bold, robust flavour of Vietnamese coffee, this indulgent dessert features coffee-soaked ladyfingers layered with light and creamy mascarpone filling, while condensed milk adds a signature touch of sweetness and richness. The result is a decadent fusion of Italian and Vietnamese flavours making it irresistible.

In an Instagram video shared on June 3, the chef explains, “This Vietnamese Coffee Tiramisu combines everything I love about dessert: creamy mascarpone layers, bold coffee flavour, and the sweet richness of condensed milk inspired by Vietnamese iced coffee. Whether you’re a tiramisu lover or just looking for an easy dessert, I think you’re going to love this one!”

Check out the recipe below!

Ingredients

• ½ cup mascarpone cheese
• ¾ cup whipping cream
• 4 tsp icing sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 5 to 6 ladyfinger biscuits
• Cocoa powder - for dusting

For coffee soak

• 3tbsp condensed milk
• 1.5 tbsp ground coffee or 1 tbsp instant coffee
• 1 cup water

Method

1. Brew ground or instant coffee with one cup of hot water. Set aside to cool slightly.
2. In a chilled bowl, whip the whipping cream until soft peaks form. Keep aside.
3. In a separate mixing bowl, whisk the mascarpone cheese until smooth and creamy. Add the lemon juice and vanilla extract, and mix until well combined.
4. Gradually sift in the icing sugar, whisking continuously to create a lump-free mixture.
5. Gently fold the whipped cream into the mascarpone mixture using a spatula until light, smooth, and airy. Avoid overmixing to maintain the fluffy texture.
6. In another bowl or measuring jug, combine the condensed milk with the brewed coffee and stir well until fully incorporated.
7. Quickly dip each ladyfinger into the coffee mixture for one to two seconds, ensuring they are soaked but not soggy.
8. Arrange a layer of the soaked ladyfingers at the base of your serving dish, covering the surface evenly.
9. Spread a generous layer of the mascarpone cream mixture over the biscuits, smoothing it out with a spatula.
10. Repeat the process with another layer of coffee-soaked ladyfingers followed by another layer of cream.
11. Finish with a final layer of the mascarpone cream, smoothing the top for a neat finish.
12. Cover and refrigerate for four to six hours, or preferably overnight, to allow the flavours to meld and the dessert to set properly.
13. Just before serving, dust the top generously with cocoa powder and serve chilled.

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