A creative take on an Italian favourite, this simple tiramisu recipe is made with creamy, chocolatey Vietnamese Iced Coffee and sweetened condensed milk. Make ahead for a simple crowd-pleasing dessert – no bake, no fuss!
Every now and again we like to mix things up in the Wandercooks kitchen and get a little creative. Today’s experimental Wandercooks creation fuses together two of our most favourite things in the world: Vietnamese cuisine (the most addicting of which (in our opinion) is the humble Vietnamese Iced Coffee) and sweetly delicious desserts.
To that end! World, may we present to you: a feast for the eyes as well as the stomach – da da da daaa – a simple little dessert recipe we’ve dubbed the Vietnamese Iced Coffee Tiramisu!
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Traditional tiramisu recipes often call for a few fiddlier steps like tempering eggs, or adding ingredients like mascarpone cream cheese which we don’t always have in the fridge. We’re not exactly sure how to do the former (yet!) and Sarah doesn’t much like the latter. So today’s recipe skips them both in favour of a simple blend of thickened cream (aka heavy cream) with a dash of creamy condensed milk, caster sugar and vanilla essence.
The real flavour punch in this fusion tiramisu recipe comes from soaking Italian sponge finger (savoioardi) biscuits in freshly brewed Vietnamese coffee. We like to brew Trung Nguyen coffee in a traditional Vietnamese coffee filter called a ‘phin’.
This coffee, blended with condensed milk and poured over ice, tastes like no other coffee we’ve ever tried! (Mostly because there’s some craaaazy flavour alchemy going on behind it’s creation ????). It has a smooth, creamy consistency and a delicious chocolatey flavour that goes amazingly paired with sponge finger biscuits…
(Whether or not they make it into your tiramisu dessert or take a detour straight into your mouth ????).
Of course, if you don’t have can’t get ahold of Trung Nguyen coffee or a Vietnamese coffee filter, you can use any coffee you like and brew it using your favourite brewing method. We’ll never tell ????.
Simple Vietnamese Iced Coffee Tiramisu Recipe
A simple no-bake dessert recipe this may be, but feel free to get as fancy as you like with its presentation. You could serve it up in cute little individual glass dishes, or make a decadent round tower cake… But if you opt to keep things simple like we did, and dish it up in your favourite everyday baking dish, we promise it’ll be just as delicious! ????
Quick note before you get cracking: for the most visually pleasing presentation, sprinkle your shaved chocolate or chocolate powder over the tiramisu just before serving!
- 8 tsp fresh coffee grounds (heaped) we use Vietnamese Trung Nguyen, but you can use any coffee you like
- 250 g sponge finger / savoiardi biscuits
- 300 g thickened cream
- 200 g condensed milk
- 1/4 cup caster sugar
- 1 tsp vanilla essence
- 4 phins vietnamese iced coffee + 4 tbsp condensed milk 2 tsp coffee grounds per phin
- dark chocolate shaved
- Prepare four batches of coffee in a traditional vietnamese phin filter (or a moka pot or plunger). Dollop in the 4 tablespoons of condensed milk.
- Add thickened cream, the remaining 200g of sweetened condensed milk, caster sugar and vanilla essence into a mixing bowl. Beat with an electric beater for 6 - 10 mins until strong peaks form.
- Dip biscuits into sweetened coffee and layer into serving dish. Spread each layer with cream, keep layering until biscuits and cream are finished. Pour any remaining coffee over the last layer of biscuits before the final layer of cream.
- Sprinkle top layer with shaved dark chocolate. Store in the fridge until ready to serve.