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Vietnamese Tiramisu recipe card
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Vietnamese Inspired Tiramisu With Lavender Sea Salt Whipped Cream

Course Dessert
Keyword dessert
Total Time 12 hours 30 minutes
Author thedishnextdoor
Cost $15

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 9x13 glass dish, or in 2 8x8 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

To Store: Cover any leftovers with saran wrap or in an airtight container. Refrigerate for up to 5 days.