Vietnamese Coffee Tiramisu
This Vietnamese inspired Tiramisu with Jasmine Sea Salt Whipped Cream is seriously the next best dessert to serve by the giant spoonful. It’s addicting with every bite and even simpler to make.
Let me start off by addressing that this is not a typical, traditional tiramisu. Though it still has that creamy and airy consistency of one, it actually involves adding pudding in between the layers of the dessert. I know, it sounds crazy. But I’m telling you, I’m onto something, and my family can’t get enough of it. If this Vietnamese inspired tiramisu can be described, it would be a cross between a tiramisu and a banana pudding, minus the fruit.
Ingredients You Will Need:
- Brewed Vietnamese Coffee
- Ladyfingers
- Coconut Cream Pudding Mix
- Sweetened Condensed Milk
- Evaporated
- Heavy Cream
- Vanilla Extract
- Sea Salt
- Sugar
- Lavender
- Cocoa Powder
This Vietnamese inspired tiramisu is amazing to make during the summer time or during the Lunar New Year. It requires no cooking and can be made the night before for extra convenience.
And don’t get me started on the jasmine sea salt whipped cream layered in between this Vietnamese inspired tiramisu. It’s beyond delicious! I seriously could eat a bowl full of it. But when it’s blended with the coconut pudding and coffee dipped ladyfingers, ugh! It’s oh, so good.
Does this recipe require raw eggs and liquor?
No. This Vietnamese Tiramisu with Lavender Sea Salt Whipped Cream does not require raw eggs or liquor. Unlike the traditional method of using raw eggs to make a cream with mascarpone cheese, I use pudding mix to create the same effect and opted out from using liquor. That way it can be more child-friendly.
This tiramisu is also perfect for those wanting to try new flavors and for those who prefer not to use raw pasteurized eggs. Consuming uncooked pasteurized eggs is safe, but for those that are vegetarian, or don’t eat eggs due to allergies, this is another option. If there is a coconut allergy in your family, vanilla pudding mix is a great substitute.
I recommend refrigerating the dessert for 12 hours, if not at least 4 hours. This allows the cookies to absorb the coffee longer and making it a soft, lighter dessert. The longer it sits, the better it tastes.
Needing Inspiration for other Dessert ideas? Here are a few favorites:
- Dubai Inspired Pistachio Bon Bons
- Black Forest Poke Cake
- Brown Butter Chocolate Chip Cookies
- Chocolate Whiskey Cake
- Blueberry Lemon Tres Leches Cake
If you make this recipe, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on Facebook and Instagram.
Vietnamese Inspired Tiramisu With Lavender Sea Salt Whipped Cream
Ingredients
Vietnamese Tiramisu:
- 2 cups brewed Vietnamese coffee, cooled (or any brewed coffee of your choice. This can be made at home or bought at your local coffee shop)
- 2 (7.05 oz.) pkg. Ladyfingers (about 48 cookies; you could also use Italian Armaretto cookies)
- 1 (3.4 oz.) pkg. coconut cream instant pudding mix
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) can evaporated milk
Lavender Sea Salt Whipped Cream:
- 2 cups heavy cream, cold
- 1/2 tsp. vanilla extract
- 1/2 tsp. sea salt
- 1 Tbl. granulated sugar
- 1 1/2 tsp. ground lavender (I prefer French blue lavender)
- Cocoa powder, for dusting the top
Instructions
Coconut Cream Pudding:
- In a medium bowl, whisk together the pudding mix, sweetened condensed milk, evaporated milk. Mix until well combined and there are no lumps. Set in the refrigerator for 10 minutes or until ready to use.
Jasmine Sea Salt whipped Cream
- In an electric mixing bowl, add in the heavy cream, vanilla extract, sea salt, sugar, and lavender. With the whisk attachment, whisk on medium-low speed for 5-7 minutes or until the cream becomes thick and a stiff peak forms. Set aside.
To Assemble:
- In a 9×13 glass dish, or in 2 8×8 inch pans, spread a thin and even layer of the whipped cream on the bottom. Then one by one, dip the lady fingers into the coffee until each side is coated. Arrange the cookies into a single layers.
- Pour or spoon the pudding over the cookies, making sure to cover each one. Spread another layer of whipped cream and repeat: coffee dipped cookies, coconut cream pudding, whipped cream. Continue until all of the ingredients are used and making sure the whipped cream is the last layer of the dessert.
- Dust the cocoa powder over the top.
- Cover the baking dish with sara wrap or foil and refrigerate for at least 4 hours, preferably 12 hours or overnight. Serve chilled.
Notes
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About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
