Vietnamese coffee tiramisu from Italian American: Red Sauce Classics and New Essentials (page 277) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Ladyfingers recipe on p. 278.

  • Katie on May 12, 2026

    It was good flavors but didn’t turn out that good, probably because I used the homemade ladyfingers and they just fell apart in the coffee. Also the mascarpone cream never got fluffy and I felt I was over whipping the heavy cream it was with. Finally, the mascarpone cream section was confusing — in the ingredients list is says 1/3 cup sweetened condensed milk (somewhat annoyingly, since the custard part uses a full can so I need to open a 2nd can and not finish it), and then in the instructions it says crème fraiche. Wasn’t clear which to use.

  • kkmatti on December 28, 2025

    An untraditional tiramisu made with the addition of a couple of custard layers. This is scooped rather than served in squares. I served this to a group of 6 and they inhaled the whole thing in one sitting. I used regular coffee. I added 2 tbsp of dark rum to the coffee soak & 1/4 cup dark rum to the mascarpone. I opted for a dusting of cocoa on the top rather than the cinnamon. I let the finished dessert settle in the fridge overnight before serving, which did seem to help solidify the dessert. I didn’t feel that the trifle dish showed off this dish well as it was difficult to see the layers. Next time, I would use a square pan & leave the ladyfingers whole. I would also take care not to let the ladyfingers soak up too much liquid.

  • maryhodgeisme on December 26, 2021

    Very good and rich. I appreciate the ladyfingers recipe which is something i expect to use more frequently for trifles and icebox cakes. After assembling, the custard's flavor was overpowering but after melding overnight the layers were more harmonious.

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