Vietnamese coffee tiramisu

It’s hard to imagine an easier dessert than this. Vietnamese coffee is known for its characteristic fragrance which pairs well with the mascarpone cream.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

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Coffee

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 450 ml thickened cream
• 250 g mascarpone
• 200 ml condensed milk
• 500 ml (2 cups) brewed Vietnamese coffee, chilled
• 2 tbsp dark rum
• 500 g sponge finger biscuits (Savoiardi)
• 30 g (¼ cup) cocoa powder

Chilling time: 2 hours

Instructions

1. Place the thickened cream, mascarpone and condensed milk into the bowl of a stand mixer and whisk until soft peaks form.
2. Combine the coffee and rum in a bowl.
3. Dip the Savoiardi biscuits briefly into the coffee mixture and place a single layer into a 23 cm x 30 cm serving dish. Cover with a layer of the cream, then repeat with the biscuits, coffee and cream.
4. Dust liberally with cocoa and refrigerate for 2 hours before serving.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Coffee

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G