Vietnamese Tiramisù

Recipe

Vietnamese Tiramisù

Bánh Tiramisù Việt Nam

4.6 out of 5

In Vietnamese cuisine, we embrace the delicate balance of flavors and textures. This Vietnamese twist on the classic Italian dessert, Tiramisù, combines the richness of coffee and cream with the fragrant sweetness of tropical ingredients. Indulge in the harmonious blend of cultures with this delightful Vietnamese Tiramisù.

Jan Dec
Dessert› Tiramisù
European cuisine› Mediterranean cuisine› Italian cuisine
Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

20 minutes

Cooking time

No cooking required

Total time

4 hours 20 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free ladyfingers), Nut-free, Egg-free, Halal

Allergens

Dairy (mascarpone cheese), Gluten (unless using gluten-free ladyfingers)

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

While the original Italian Tiramisù features ladyfingers soaked in coffee and layered with mascarpone cream, the Vietnamese adaptation incorporates local flavors. Instead of coffee, we use Vietnamese coffee, known for its strong and bold taste. Additionally, we infuse the cream with pandan essence, a popular ingredient in Vietnamese desserts, to add a unique aroma. We alse have the original recipe for Tiramisù, so you can check it out.

Nutrition

  • Calories: 350 kcal / 1465 kJ
  • Fat: 25g (15g saturated)
  • Carbohydrates: 28g (12g sugars)
  • Protein: 5g
  • Fiber: 1g
  • Salt: 0.2g

Preparation

  1. 1.
    In a mixing bowl, combine mascarpone cheese, condensed milk, and pandan essence. Mix until smooth and well combined.
  2. 2.
    In a shallow dish, combine Vietnamese coffee and rum (if using).
  3. 3.
    Dip each ladyfinger into the coffee mixture, ensuring they are soaked but not overly saturated.
  4. 4.
    Arrange a layer of soaked ladyfingers in a serving dish.
  5. 5.
    Spread a layer of the mascarpone mixture over the ladyfingers.
  6. 6.
    Repeat the layers until all the ladyfingers and mascarpone mixture are used, finishing with a layer of mascarpone on top.
  7. 7.
    Dust the top with cocoa powder and sprinkle shredded coconut for garnish.
  8. 8.
    Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
  9. 9.
    Serve chilled and enjoy the Vietnamese Tiramisù.

Treat your ingredients with care...

  • Pandan essence — Use a high-quality pandan essence for the best flavor. If fresh pandan leaves are available, you can extract the juice and use it instead.
  • Vietnamese coffee — Opt for a strong and aromatic Vietnamese coffee, such as Trung Nguyen or Café du Monde, to enhance the flavor of the Tiramisù.

Tips & Tricks

  • For a stronger coffee flavor, you can add a bit of instant coffee powder to the Vietnamese coffee mixture.
  • If you prefer a more pronounced pandan flavor, you can increase the amount of pandan essence.
  • To make it more festive, you can decorate the top with fresh fruits like mango or passion fruit.

Serving advice

Serve the Vietnamese Tiramisù chilled for the best taste. It pairs well with a cup of Vietnamese coffee or a refreshing glass of iced tea.

Presentation advice

To enhance the presentation, you can use a clear glass or individual serving dishes to showcase the beautiful layers of ladyfingers and mascarpone cream. Dust cocoa powder and sprinkle shredded coconut on top for an elegant touch.

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