Featured on Eva Pau’s Asian Kitchen Season 2 Episode 6.

This Vietnamese coffee tiramisu cake is a fusion dessert that brings together two things I really enjoy: the bold intensity of Vietnamese coffee and the creamy comfort of a classic tiramisu-style cake.

Instead of traditional ladyfingers, a light sponge is layered with a mascarpone cream that’s soft, airy, and slightly rich. Each layer is soaked with strong coffee mixed with condensed milk, which gives it a deep sweetness and that distinctive Vietnamese café flavour.

As it chills, everything sets into a beautifully balanced dessert where the bitterness of the coffee cuts through the creaminess of the filling. Finished with a dusting of chocolate on top, it’s the kind of cake that feels elegant but still familiar, perfect for sharing after a meal or serving at a gathering.

Vietnamese Coffee Tiramisu Cake

A rich fusion dessert combining the bold flavours of Vietnamese coffee with a light mascarpone cream and soft sponge layers. This no-fuss tiramisu-style cake is layered, chilled, and finished with grated chocolate for a deep, indulgent flavour.

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Prep Time 30

Cook Time 12

Set time 8

Total Time 9

Servings: 6 servings

Course: Dessert

Cuisine: Vietnamese

Ingredients Method Notes

Ingredients

Cake Base

2 eggs
4 egg yolks
115 g caster sugar
115 g plain flour
Pinch of salt

Mascarpone Filling

250 g mascarpone cheese
2 egg whites
200 ml double cream
60 g caster sugar
2 tsp gelatine
3 tbsp hot water
3 tbsp milk

Coffee Mixture

400 ml hot water
40 ml fresh brewed Vietnamese coffee
4 tbsp condensed milk

Garnish

4 squares chocolate grated

Method

Preheat the oven to 190°C (fan).
Using an electric whisk, whisk the eggs and sugar for 4–5 minutes until pale, thick, and fluffy.
Sift in the flour and add the salt. Gently fold until combined.
Spread the mixture evenly onto a lined baking tray (approximately 25 cm x 30 cm and 1 cm thick).
Bake for 10–12 minutes until lightly golden. Allow to cool completely.
Whisk the egg whites in a clean bowl until stiff peaks form.
In another bowl, whip the double cream to soft peaks.
Dissolve the gelatine in hot water, then mix in the milk and stir until fully combined.
Beat the mascarpone with the sugar until smooth and creamy. Add the gelatine mixture, then gently fold in the whipped cream and egg whites.
Brew the Vietnamese coffee and mix with condensed milk and hot water. Set aside to cool slightly.
Cut the cooled sponge into three equal pieces to fit a 2 lb loaf tin (8 x 5 inch).
Line the loaf tin with cling film, leaving overhang on all sides.
Add one-third of the mascarpone mixture to the base of the tin. Place a layer of sponge on top and spoon over one-third of the coffee mixture, allowing it to soak in.
Repeat the layering process two more times, finishing with a sponge layer on top.
Cover and refrigerate for 6–8 hours until fully set.
To serve, invert onto a serving plate and remove the tin and cling film.
Finish by grating chocolate over the top before serving.