An Asian twist 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 eggless tiramisu dessert - no bake, no fuss!
Prepare four batches of coffee in a traditional Vietnamese phin filter (here are the full instructions for this process, or you can use your own preferred method, such as a moka pot or plunger).
8 tsp fresh coffee grounds, 400 ml boiling water
Transfer the coffee into a jug or cup (it should be deep enough for dunking the biscuits into). Then add the condensed milk and stir through until evenly mixed.
4 tbsp condensed milk
Next, add the thickened cream, condensed milk, caster sugar and vanilla essence into a mixing bowl. Whip for 6 - 10 mins using a hand beater or stand mixer until strong peaks form.
300 g thickened cream, 200 g condensed milk, 60 g caster sugar / superfine sugar, 1 tsp vanilla essence
Dip the biscuits into the sweetened coffee and place into baking dish. Cover with a layer of whipped cream. Continue adding more layers of biscuits and cream. Pour any remaining coffee over the last layer of biscuits before spreading out the final layer of cream.
250 g sponge finger / savoiardi biscuits
Chill in the fridge until ready to serve. Just before serving, sprinkle with shaved dark chocolate.
2 tbsp dark chocolate
Italian Sponge Finger Biscuits - Sometimes known as lady finger biscuits or savoiardi, these are a type of dry sponge biscuit coated in a thin icing sugar crust. They're the perfect cheat's cake base for tiramisu.
Coffee - The real flavour punch in this fusion tiramisu recipe comes from soaking the 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, 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 with sponge finger biscuits. Of course, if you don't have or 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.
Cream& Condensed Milk- We use thickened cream (also known as heavy cream) which will hold its shape nicely once whipped. Avoid pouring cream, which will stay way too runny and end up with a soggy mess. Condensed milk is sweetened, thickened milk syrup that really brings out the delicious flavour of the coffee.
Be Quick - The sponge finger biscuits will soak up the coffee very quickly! Dunk and get them straight in the dish so they don't fall apart in your hands.
Presentation - 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!
Chocolate Sprinkle - For a visually pleasing presentation, sprinkle your shaved chocolate or chocolate powder over the tiramisu just before serving so it looks its absolute freshest!
Which Dish - We've made this in lots of different dishes, from a rectangular loaf pan to a square lamington tray to a large glass baking dish, depending on what we have on hand. If you're using a loaf pan, you can probably go up to three layers of biscuits (see the images in this post). For other, wider but shallower dishes, you may only be able to go up to two layers of biscuits. It's easy to adapt to whatever size dish you have on hand. If you have a really large dish or just want to make a huge batch, consider having extra biscuits on hand or double the recipe.
Make it Boozy - Stir through a splash of Kahlua, Frangelico, Baileys Irish Creme or your favourite liqueur into the freshly brewed coffee before dunking those savoiardi biscuits.