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Vietnamese coffee tiramisu
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4.93 from 14 votes

Vietnamese Coffee Tiramisu

A yummy Vietnamese coffee flavored tiramisu recipe.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Dessert
Cuisine: Italian, Vietnamese
Keyword: Vietnamese coffee tiramisu
Servings: 9 people
Calories: 447kcal
Author: Becca Du


Brewed Coffee

  • ¾ cup brewed coffee
  • 1 tbsp amaretto optional

Mascarpone Filling

Tiramisu Assembly


  • Combine your brewed coffee with amaretto in a bowl. Set aside.
  • Next make your mascarpone filling. Bring water to a simmer in a small sauce pan. Add egg yolks and condensed milk to a bowl. Put the bowl on top of the simmering water and mix until the egg mixture turns light yellow (3-5 minutes). Remove from the heat.
  • Add the mascarpone cheese, brewed coffee, and vanilla extract to the egg mixture and mix until well incorporated.
  • Whip heavy cream until stiff peaks. Gently fold the cream into the mascarpone mixture from step 3. Set aside.
  • Now it’s time to assemble your tiramisu. Lightly dip a lady finger in the brewed coffee and place it in a 9x9 baking dish. Repeat this process until the bottom is lined with lady fingers.
  • Scoop half the mascarpone cream onto the lady fingers. Spread it out in an even layer on top of the lady fingers. Repeat this process with a second layer of lady fingers and then a second layer of mascarpone cheese.
  • Sift cocoa powder on top of the second layer of mascarpone cream.
  • Cover the tiramisu and place it in the fridge. Let it set in the fridge for 6 hours or overnight.


  • Whip eggs until a light yellow color - This is super important because otherwise, the mascarpone cream is too watery and you don't get that airy cream you're aiming for. Whipping over the water bath reduces the liquid in the mixture and helps it become a creamier texture. Make sure the heat isn't too high and you don't leave it on there too long. You don't want to cook the eggs either.
  • Whip heavy cream until stiff peaks - This is crucial for an airy mascarpone cream. The whipped cream is where it gets most of its lift and airiness.
  • Don't drench the lady fingers in coffee - I made this mistake in my first test. My lady fingers were soaked all the way through with coffee, so when I went in to cut out a piece, the cake just collapsed. The key is to lightly dip each lady finger on both sizes, so the center is still dry. This helps the cake keep its shape.
  • Let the tiramisu sit over night in the fridge for the best results - The cake really needs to set in the fridge before you cut into it. If you try to cut into it right away, the cake won't hold up as well. I would recommend at least 6 hours but I found I had the best results when I did it overnight.
  • Can I freeze my tiramisu? - Yes! I love the taste of frozen tiramisu. You can store it in the freezer for up to 3 months!


Serving: 1slice | Calories: 447kcal | Carbohydrates: 38g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 238mg | Sodium: 114mg | Potassium: 145mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1130IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg