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Vietnamese Coffee Tiramisu Cake Recipe

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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.

  • Author: Sarah
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Whip Heavy Cream: Beat cold heavy cream and vanilla extract with a mixer until stiff peaks form, being careful not to overwhip.
  10. Fold Whipped Cream into Mascarpone: Gently fold whipped cream into the mascarpone mixture until smooth and creamy.
  11. 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.
  12. 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.

Find it online: https://cookingwithsarah.com/vietnamese-coffee-tiramisu-cake-recipe/