Vietnamese Coffee Tiramisu

Name: Vietnamese Coffee Tiramisu
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 1 cup (240 ml) Vietnamese coffee (brewed and cooled to room temperature); ¼ cup (60 ml) sweetened condensed milk; 2 tablespoons (30 ml) coffee liqueur (Kahlúa or similar) (optional); 40 pieces (320 g) Italian ladyfinger cookies (savoiardi biscuits); 1 pound (454 g) mascarpone cheese, at room temperature; 4 large large egg yolks, at room temperature; ½ cup (120 ml) sweetened condensed milk; 1 teaspoon (5 ml) vanilla extract; 2 tablespoons (12 g) unsweetened cocoa powder (for dusting)

From the MyKitchenBank Kitchen

A no-bake layered dessert that marries Italian tiramisu tradition with Vietnamese coffee culture. Ladyfinger cookies are soaked in a mixture of strong Vietnamese coffee and sweetened condensed milk, then layered with a creamy mascarpone mousse enriched with egg yolks and condensed milk. The result is rich, bold, and silky—best served chilled and dusted with cocoa powder.

Prep: 25 min
Cook: —
Wait: 6 hr
Total: 6 hr 25 min
Makes: One 9×13-inch (23×33 cm) tiramisu, 8 servings

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Steps

Before you start

Separate egg yolks from whites, keeping yolks at room temperature and discarding whites or saving for another use
Brew strong Vietnamese coffee (about 1 cup) and let it cool to room temperature
Have a 9×13-inch (23×33 cm) baking dish ready

1
Prepare the coffee dip
- In a shallow dish, whisk together the cooled Vietnamese coffee, 0.25 cup (60 ml) sweetened condensed milk, and the coffee liqueur (if using).
- Taste and adjust sweetness if needed—the mixture should taste rich and slightly sweet.
- Set aside.
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Ready when: Mixture is well blended and slightly sweet
Tip: Use strong brewed Vietnamese coffee (about 2 tablespoons finely ground coffee to 1 cup water); instant Vietnamese coffee powder can also work.
2
Make the mascarpone mousse
- In a large bowl, whisk together the 4 room-temperature egg yolks and 0.5 cup (120 ml) sweetened condensed milk until pale and slightly thickened, about 2 minutes.
- Add the vanilla extract and whisk to combine.
- Gently fold in the mascarpone cheese in three additions, using a spatula and being careful not to overmix, until just smooth and creamy.
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Ready when: Mousse is smooth, pale, and creamy with no lumps of mascarpone visible
Tip: Do not overmix when folding in mascarpone, or it will become grainy. Use gentle, slow strokes with a rubber spatula.
3
Assemble the first layer
- Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds on each side (do not soak, or they will fall apart).
- Arrange about 20 dipped ladyfingers in a single layer across the bottom of the 9×13-inch (23×33 cm) baking dish, breaking them to fit if needed.
- Spread half of the mascarpone mousse (about 1.5 cups / 350 ml) evenly over the ladyfinger layer.
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Ready when: First layer of ladyfingers is submerged and mascarpone mousse is spread in an even layer
Tip: Quick dips prevent the ladyfingers from absorbing too much liquid and becoming mushy before layering.
4
Assemble the second layer
- Repeat with the remaining ladyfingers (about 20 more), dipping each for 1–2 seconds in the coffee mixture, and arrange in a second layer over the mascarpone.
- Spread the remaining mascarpone mousse (about 1.5 cups / 350 ml) evenly over the top.
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Ready when: All ladyfingers are used and final mousse layer is smooth and level
Tip: Save any remaining coffee mixture to drizzle over the top if desired before serving.
5
Chill until set
- Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- The flavors will meld and the texture will set as the ladyfingers absorb moisture from the mousse and coffee.
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Ready when: Mousse is firm and holds its shape when cut
Tip: Overnight chilling gives the best flavor and texture; tiramisu actually improves on the second day.
6
Dust and serve
- Just before serving, sift the unsweetened cocoa powder evenly over the top of the chilled tiramisu using a fine-mesh sieve.
- Cut into 8 squares and serve chilled, using a bench scraper or long knife dipped in hot water and wiped clean between cuts for neat portions.
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Ready when: Cocoa powder is evenly distributed and portions are clean
Tip: Dust with cocoa just before serving to keep it from becoming damp. A hot, wet knife produces the cleanest cuts.

Good to know

Tips

Vietnamese coffee is traditionally brewed using a phin (small metal dripper) and often includes sweetened condensed milk. For this recipe, brew it strong and black, then cool completely before mixing with the condensed milk.
Room-temperature ingredients are crucial: warm mascarpone folds more easily, and egg yolks emulsify better when they match the temperature of the other components. Remove mascarpone from the refrigerator 30 minutes before assembly.
Do not over-dip the ladyfingers. A 1–2 second dip on each side is enough to flavor them without making them soggy or brittle. They will continue to absorb moisture as the tiramisu chills.
If you are uncomfortable with raw eggs, use pasteurized eggs or purchase pasteurized liquid egg yolks from the grocery store. The mousse will taste and feel identical.

Make ahead

"Tiramisu is best made 1 day ahead; it can be assembled up to 3 days in advance. Cover tightly with plastic wrap. Do not add the cocoa powder topping until just before serving."

Storage & reheating

"Room temperature: Not recommended. Refrigerator: Cover tightly and keep for up to 4 days. Freezer: Wrap well in plastic wrap and aluminum foil; freeze for up to 1 month. Thaw in the refrigerator overnight. Reheat: Not applicable; serve chilled."

Substitutions

large egg yolks, at room temperature → Pasteurized egg yolks or 4 tablespoons room-temperature pasteurized liquid egg yolk product. Use if concerned about consuming raw eggs. Pasteurized eggs are heat-treated and safe.
coffee liqueur (Kahlúa or similar) → 2 tablespoons brewed coffee or espresso dissolved with 1 tablespoon sugar. Omit the liqueur entirely if preferred, or use a coffee-flavored spirit.
mascarpone cheese, at room temperature → Whipped cream folded with 4 oz (113 g) cream cheese. Will be slightly lighter and less rich, but still delicious. Use 1 cup (240 ml) heavy cream, whipped to stiff peaks, folded with the sweetened cream cheese.
Vietnamese coffee (brewed and cooled to room temperature) → Strong brewed espresso or French press coffee. Vietnamese coffee has a distinctive flavor; espresso or strong dark roast coffee provides similar depth and bitterness.