Vietnamese Italian fusion – Salt coffee tiramisu recipe

Sponge cake:
4 eggs
120 grams sugar
120 grams flour

Salt cream:
50 grams whipping cream
20 grams condensed milk
Large pinch of salt

Salt coffee liquid:
400ml of Vietnamese coffee
50 grams condensed milk
Large pinch of salt to taste

Mascarpone cream:
2 egg yolks
50 grams sugar
50 grams condensed milk
250 grams mascarpone
200 grams whipping cream

Dusting of cocoa powder

I was just sipping on some Vietnamese salt coffee when I thought, hey, wouldn’t this work so well in a tiramisu format? So here we are. If you haven’t heard, salt coffee is a classic drink from Hue that recently became very popular all over Vietnam. Strong robusta coffee mixed with condensed milk and ice is topped with a salt cream foam of whipping cream, condensed milk and salt. The salinity helps tone down the bitterness of the coffee and intensifies the rich, chocolatey taste of the Robusta beans. To make this into a tiramisu, I make a sponge cake like I normally would, whip up the mascarpone cream like I would with a classic tiramisu then brew some strong coffee and add condensed milk and salt, and use the same salt foam to dot the top of the cake. Once you have all your components, it’s time to assemble the cake. Spongecake layer, salt coffee layer, mascarpone cream and repeat until the last top layer which will be mascarpone cream with a bit of salt cream foam and a dusting of cocoa powder. The intensity of the robusta and the salt enhances the tiramisu taste and takes this to the next level. Try this to spice up your tiramisu game next time