Try this Vietnamese Coffee Tiramisu for a creative twist on an Italian classic

For those who love coffee and crave something beyond the ordinary dessert, this Vietnamese Coffee Tiramisu could be the perfect answer.

The recipe brings together the velvety richness of traditional Italian tiramisu and the deep, bold character of Vietnamese coffee, sweetened with condensed milk for an indulgent treat that feels at once comforting and inventive.

The chef behind the recipe

The recipe comes from Saloni Kukreja, a chef, entrepreneur, and food content creator, who put her own Vietnamese-inspired spin on the Italian classic.

The dessert features coffee-soaked ladyfingers stacked between layers of light, airy mascarpone cream, with condensed milk lending it a distinctly rich sweetness. The outcome is a decadent marriage of Italian technique and Vietnamese flavour.

In an Instagram video posted on Wednesday, Kukreja said: "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!"

Ingredients

For the cream layer:

• 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 the coffee soak:

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

Method

1. Brew the ground or instant coffee with one cup of hot water and set aside to cool slightly.
2. In a chilled bowl, whip the cream to soft peaks and set aside.
3. In a separate bowl, whisk the mascarpone until smooth, then add the lemon juice and vanilla extract and mix until well combined.
4. Sift in the icing sugar gradually, whisking continuously to keep the mixture lump-free.
5. Using a spatula, gently fold the whipped cream into the mascarpone mixture until light, smooth, and airy. Take care not to overmix, as this will flatten the texture.
6. In a separate bowl or measuring jug, stir the condensed milk into the brewed coffee until fully combined.
7. Dip each ladyfinger briefly into the coffee mixture for one to two seconds — enough to soak without becoming soggy.
8. Arrange a layer of the soaked ladyfingers across the base of your serving dish.
9. Spread a generous layer of mascarpone cream over the biscuits, smoothing it evenly with a spatula.
10. Repeat with a second layer of coffee-soaked ladyfingers, followed by another layer of cream.
11. Finish with a final layer of mascarpone cream, smoothed neatly across the top.
12. Cover and refrigerate for four to six hours, or ideally overnight, to allow the flavours to develop and the dessert to set.
13. Just before serving, dust the top generously with cocoa powder and serve chilled.

Note to readers: This article is for informational purposes only. It is based on user-generated content from social media.