If you love the classic tiramisu but are eager to try something with a unique and bold twist, this Vietnamese Coffee Tiramisu Cake Recipe will absolutely thrill your taste buds. This cake combines the airiness of a genoise sponge with the rich, sweet punch of Vietnamese coffee syrup and the luscious mascarpone cream infused with coffee liqueur. Every forkful is a perfect harmony of textures and flavors—a little bit fluffy, creamy, and intoxicatingly coffee-forward that’s ideal for any coffee lover looking for a show-stopping dessert.
Ingredients You’ll Need
Each ingredient in this Vietnamese Coffee Tiramisu Cake Recipe is carefully picked to build layers of flavor and texture. From the delicate genoise sponge that provides softness and structure to the potent Vietnamese coffee syrup that wakes up your palate, every component plays an essential role in delivering the cake’s signature taste and appearance.
- 4 large eggs: The foundation for the fluffy and airy genoise sponge.
- ¾ cup (140 g) granulated sugar: For sweetness and the perfect cake texture.
- 1 cup (130 g) cake flour, sifted: To give your sponge that delicate crumb without heaviness.
- 1 tablespoon (20 g) whole milk: Adds a gentle richness to the batter.
- 2 ½ tablespoon (40 g) vegetable oil: To keep the sponge moist and tender.
- ½ teaspoon vanilla extract: For just a hint of warmth and aroma in the sponge.
- 1 cup (250 mL) water: The base for brewing the intense Vietnamese coffee.
- 2 tablespoon (30 g) Vietnamese coffee, finely ground: The star ingredient providing bold, earthy coffee flavor.
- ¼ cup (69 mL) Kahlua coffee liqueur: Adds depth and boozy notes to the syrup and mascarpone layer.
- 1 cup (8 ounces) mascarpone cheese: For the creamy, dreamy tiramisu filling.
- 3 large egg yolks, whites removed: To be whisked and folded into the mascarpone for silky smoothness.
- ⅓ cup (73 g) granulated sugar: Sweetens the mascarpone cream perfectly.
- 1 cup (250 mL) heavy whipping cream: Creates lightness when whipped and folded into the mascarpone.
- 1 teaspoon vanilla extract: Enhances the mascarpone mixture with a subtle fragrant note.
How to Make Vietnamese Coffee Tiramisu Cake Recipe
Step 1: Prepare the Genoise Sponge Cake
Start by preheating your oven to 350°F (176°C) and lining two 6-inch cake pans with parchment paper to ensure easy removal later. The genoise sponge is a classic Italian cake known for its airy texture, created by whipping eggs and sugar to trap the right amount of air. Slowly warming the eggs to 104°F (40°C) over a double boiler helps maximize volume and fluffiness, resulting in a light, tender sponge. Fold in sifted cake flour carefully and mix in the milk, vegetable oil, and vanilla extract to keep the cake moist and flavorful. Bake for 20 to 25 minutes until golden and springy to the touch, then cool completely. This sponge is the sturdy yet delicate base that will soak up all the coffee goodness.
Step 2: Brew the Vietnamese Coffee Syrup
Vietnamese coffee is famously robust and slightly bitter, and it’s what makes this Vietnamese Coffee Tiramisu Cake Recipe stand out. Brew your coffee using a traditional phin filter or a strong espresso substitute, then mix it with Kahlua to create a syrup that will both soak into the sponge layers and enhance the mascarpone cream. This syrup is where boldness meets sweetness, making every bite utterly addictive.
Step 3: Whisk the Mascarpone Layer
The mascarpone filling is lush, creamy, and heavenly. By combining mascarpone with coffee liqueur and folding in sugar-whisked egg yolks heated over a double boiler until silky and thick, you create a safe and decadent base. Whipping the heavy cream until soft peaks form and gently folding it into the mascarpone ensures a light consistency that contrasts beautifully with the soaked cake layers. This mascarpone layer brings creaminess and a touch of indulgence that’s essential for this cake.
Step 4: Assemble Your Vietnamese Coffee Tiramisu Cake Recipe
To assemble, brush each cooled genoise layer liberally with the coffee syrup to saturate it with flavor. Layer on generous amounts of mascarpone cream, smoothing it evenly with an offset spatula. Repeat the layering until your cake is tall and irresistible. For an elegant finish, pipe a thin layer of the mascarpone mixture around the cake edges, then use a bench scraper to create a semi-naked look, allowing glimpses of the golden cake beneath. Dust the top heavily with cocoa powder to give it that classic tiramisu flair and an inviting, bittersweet aroma.
How to Serve Vietnamese Coffee Tiramisu Cake Recipe
Garnishes
One of the most delightful parts about serving this cake is decorating it to suit your mood or occasion. Consider adding a sprinkle of dark cocoa powder over the top for a slightly bitter balance to the creamy sweetness. You could also top it with chocolate-covered espresso beans, a few coffee-dusted chocolate curls, or even edible gold flakes for a touch of luxury—each garnish boosts both appearance and flavor.
Side Dishes
This Vietnamese Coffee Tiramisu Cake Recipe pairs wonderfully with light and fresh accompaniments. A crisp fruit salad with citrus notes or some macerated berries can help balance the cake’s richness. Alternatively, serve alongside a scoop of vanilla bean ice cream or a small cup of creamy matcha latte for a fusion experience that contrasts creamy coffee with fresh green tea flavors.
Creative Ways to Present
Why not transform this cake into individual servings? Layer the genoise, coffee syrup, and mascarpone in clear glass jars or cups to showcase the beautiful layers. This is perfect for parties and small gatherings. You can also fashion the remaining mascarpone cream into decorative rosettes around the cake edges using a piping bag for an extra charming touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
This cake actually tastes even better the next day once the coffee syrup has fully soaked into the sponge and the flavors meld beautifully. Store leftover slices wrapped tightly in plastic wrap or in an airtight cake container in the refrigerator for up to three days. Make sure it stays chilled to preserve that creamy texture and coffee freshness.
Freezing
Freeze this cake if you want to save it for longer. Wrap it well with plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to one month. When ready to indulge again, thaw overnight in the refrigerator rather than at room temperature for the best texture and safety.
Reheating
Since this is a cold dessert, reheating is usually unnecessary. Instead, allow any thawed slices to come to room temperature for a few minutes before serving to soften the mascarpone slightly. If you like a warm touch, drinks paired with the cake, like hot coffee or tea, are your best bet.
FAQs
Can I substitute the Vietnamese coffee with regular coffee?
Absolutely! While the Vietnamese coffee has a distinct strong and slightly chocolaty taste, a good quality dark roast espresso or strong brewed coffee will work well to carry those bold flavors in your cake.
Is it safe to use raw egg yolks in the mascarpone layer?
In this recipe, the egg yolks are gently heated over a double boiler to about 170°F, which is sufficient to reduce risk while creating that creamy custard-like texture. If you prefer, you can use pasteurized eggs for added safety.
Can I make this cake gluten-free?
You can! Simply substitute the cake flour with a gluten-free flour blend suited for cakes. Keep in mind the texture might be slightly different but still delicious.
How long does it take to prepare this cake?
Preparation time takes about 45 minutes, with baking and cooling adding up to around one hour. It’s best to chill the assembled cake for a couple of hours or overnight to let the flavors meld.
Can I replace Kahlua with another coffee liqueur or omit it?
Yes, alternatives like Tia Maria or another coffee-flavored liqueur work perfectly. If you prefer a non-alcoholic version, simply omit it and increase the coffee syrup slightly to keep the flavor profile.
Final Thoughts
This Vietnamese Coffee Tiramisu Cake Recipe is truly a delightful fusion of worlds that will elevate your dessert repertoire. Light, creamy, and wonderfully coffee-infused, it’s perfect for impressing friends, celebrating special moments, or simply treating yourself to a little cafe-style indulgence at home. I encourage you to dive in and create this memorable cake—you won’t look at tiramisu the same way again!
PrintVietnamese Coffee Tiramisu Cake Recipe
This Vietnamese Coffee Tiramisu Cake combines the rich and bold flavors of traditional Vietnamese coffee with the creamy indulgence of mascarpone in a delicate genoise sponge cake. Layered with Vietnamese coffee syrup and a luscious mascarpone cream infused with Kahlua coffee liqueur, this cake offers a unique twist on classic tiramisu that’s perfect for coffee lovers seeking an elegant dessert.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 1 cake (6 inch, 2 layers)
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Ingredients
Genoise Sponge Cake
- 4 large eggs
- ¾ cup (140 g) granulated sugar
- 1 cup (130 g) cake flour, sifted
- 1 tablespoon (20 g) whole milk
- 2 ½ tablespoon (40 g) vegetable oil
- ½ teaspoon (2 g) vanilla extract
Vietnamese Coffee Syrup
- 1 cup (250 mL) water
- 2 tablespoon (30 g) Vietnamese coffee, finely ground
- ¼ cup (69 mL) Kahlua coffee liqueur
Mascarpone Layer
- 1 cup (8 ounces) mascarpone
- 2 tablespoon (30 mL) Kahlua coffee liqueur
- 3 large egg yolks, whites removed
- ⅓ cup (73 g) granulated sugar
- 1 cup (250 mL) heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Genoise Sponge Cake: Preheat the oven to 350°F (176°C) and line the bottoms of two 6-inch cake pans with parchment paper. Set aside. In a small bowl, combine the milk, vegetable oil, and vanilla extract; set aside. In another bowl, sift the cake flour and set aside.
- Heat and Whisk Eggs: Place eggs and sugar in a heatproof bowl over boiling water and whisk continuously until the mixture reaches 104°F (40°C). This gentle warming helps incorporate air for a lighter sponge.
- Beat Eggs until Fluffy: Using a stand or hand mixer, whisk the warmed eggs on high speed until pale yellow, fluffy, and tripled in volume. Lower speed to low and whisk for an additional 5 minutes to remove large bubbles, achieving a smooth and silky texture.
- Fold in Cake Flour: Gradually sift and fold in the flour one-third at a time with a spatula, being careful to not deflate the batter. Scrape the bowl’s sides and bottom to mix evenly.
- Add Oil Mixture: Once flour is fully incorporated, add the milk-oil-vanilla mixture and continue folding until the batter is smooth, glossy, and flows in ribbons.
- Bake the Cake: Divide batter evenly between the prepared pans. Tap pans gently to release air bubbles. Bake at 350°F for 20-25 minutes, or until golden brown and a toothpick comes out clean. Cool the cakes upside down in pans for 10-15 minutes, then transfer to a wire rack to cool completely. For extra layers, slice cakes horizontally once cooled.
- Make Vietnamese Coffee Syrup: Brew Vietnamese coffee using a phin filter over a mug with about 7 ounces of hot water (195-200°F), allowing 5 minutes to drip. Mix brewed coffee with Kahlua coffee liqueur in a bowl and set aside.
- Prepare Mascarpone Layer: In a large bowl, whisk mascarpone with Kahlua until smooth. In a double boiler, whisk the egg yolks and sugar over simmering water until pale and thickened, reaching 170°F (76°C). Stir the yolk mixture into the mascarpone until well combined, then refrigerate while preparing the whipped cream.
- Whip Heavy Cream: Beat cold heavy cream and vanilla extract with a mixer until stiff peaks form, being careful not to overwhip.
- Fold Whipped Cream into Mascarpone: Gently fold whipped cream into the mascarpone mixture until smooth and creamy.
- Assemble the Cake: Brush each cake layer generously with the Vietnamese coffee syrup until saturated. Spread a thick layer of mascarpone mixture over each cake layer, smoothing with an offset spatula. Repeat for all layers.
- Decorate the Cake: Optionally, use a piping bag to apply a thin layer of mascarpone on the sides and smooth with a bench scraper to create a semi-naked finish. Pipe desired decorations on top and dust the surface generously with cocoa powder through a fine mesh sieve.
Notes
- For best results with genoise cake, ensure eggs are warmed properly and beaten adequately to trap air for a light texture.
- Whisk egg yolks continuously over the double boiler to avoid curdling and achieve a creamy base for mascarpone mixture.
- Tiramisu can be prepared 2-3 days ahead; flavors improve after resting overnight.
- Store the cake refrigerated in an airtight cake box for up to 3 days or freeze for up to 1 month.
