Coffee Tiramisu Cake

If you’re a fan of tiramisu and love the depth of flavor in Vietnamese coffee, this Coffee Tiramisu Cake is your perfect dessert. It’s an elegant twist on the classic Italian treat, combining the rich intensity of Vietnamese coffee with the creaminess of mascarpone and the light texture of a homemade genoise sponge. Every bite is a harmony of bold coffee notes, fluffy cake, and velvety mascarpone cream—a dessert that feels both sophisticated and comforting.

What sets this cake apart is the use of a Vietnamese-style coffee syrup, infused with strong, aromatic coffee and enhanced with a touch of Kahlua. The genoise sponge soaks up this syrup beautifully without getting soggy, maintaining a delicate structure while delivering bold flavor. Topped with a luscious mascarpone cream layer that’s light yet indulgent, this cake strikes the perfect balance between richness and refinement.

Ideal for celebrations, dinner parties, or a luxurious weekend treat, Coffee Tiramisu Cake is both a showstopper and a crowd-pleaser. It brings together the best of East and West with a flavor profile that coffee lovers will find irresistible. Once you make it, it’s bound to become your signature dessert.

Why You’ll Love This Recipe

1. Bold Coffee Flavor – Made with Vietnamese coffee and Kahlua for deep, complex flavor.
2. Light and Airy Texture – The genoise sponge is soft, delicate, and perfect for soaking up syrup without becoming soggy.
3. Elegant Presentation – This cake is beautiful enough for special occasions but easy enough for casual baking.
4. Mascarpone Perfection – The creamy mascarpone layer adds richness without heaviness.
5. No Need for Fancy Equipment – Simple ingredients and methods make this achievable for any home baker.

Ingredients

Genoise Sponge Cake

• Eggs
• Granulated sugar
• Cake flour (sifted)
• Whole milk
• Vegetable oil
• Vanilla extract

Vietnamese Coffee Syrup

• Water
• Vietnamese coffee (finely ground)
• Kahlua coffee liqueur

Mascarpone Layer

• Mascarpone
• Kahlua coffee liqueur
• Egg yolks
• Granulated sugar
• Heavy whipping cream
• Vanilla extract

Variations

• Alcohol-Free Version: Omit Kahlua and add brewed espresso or coffee extract for a kid-friendly option.
• Chocolate Layer: Add a thin layer of shaved dark chocolate between the mascarpone layers.
• Individual Servings: Assemble in cups or ramekins for a mini dessert presentation.
• Spiced Coffee: Add a pinch of cinnamon or cardamom to the coffee syrup for a subtle twist.
• Nutty Finish: Sprinkle chopped hazelnuts or almonds on top for added texture.

How to Make the Recipe

Step 1: Make the Genoise Sponge

Whisk eggs and sugar over a bain-marie (double boiler) until warm and frothy. Remove from heat and beat until the mixture triples in volume. Gently fold in sifted cake flour, followed by milk, oil, and vanilla. Pour into a prepared pan and bake at 350°F (175°C) until golden and springy to the touch. Let it cool completely.

Step 2: Brew Vietnamese Coffee Syrup

Bring water to a boil, add finely ground Vietnamese coffee, and steep like you would with a phin filter or French press. Strain and mix in Kahlua. Let cool.

Step 3: Prepare the Mascarpone Layer

Whisk egg yolks and sugar over gentle heat until pale and thick. Let cool slightly, then mix in mascarpone and Kahlua. In a separate bowl, whip heavy cream with vanilla extract until soft peaks form. Fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Step 4: Assemble the Cake

Slice the cooled genoise sponge into layers (two or three depending on height). Brush or spoon the coffee syrup generously over each layer. Spread the mascarpone cream between the layers and on top.

Step 5: Chill and Set

Refrigerate the assembled cake for at least 4 hours, preferably overnight, to let the flavors meld and the texture set.

Tips for Making the Recipe

• Use room-temperature eggs for better volume in the sponge cake.
• Don’t over-soak the cake—moist but not mushy is the goal.
• Chill the bowl and whisk before whipping the cream for best results.
• Use high-quality Vietnamese coffee for an authentic, bold taste.
• Let the cake rest in the fridge to fully develop its flavor and structure.

How to Serve

• Chilled with Cocoa Dusting: Lightly dust the top with cocoa powder before serving.
• With a Cup of Coffee: The perfect pairing for afternoon tea or dessert.
• Garnish Creatively: Top with chocolate shavings, coffee beans, or edible gold for a more elegant touch.
• Slice Cleanly: Use a hot knife wiped clean between cuts for neat presentation.
• Add Berries: Serve with fresh raspberries or strawberries for a touch of tartness.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 4 days. The flavor improves over time.

Freezing

Freeze slices individually wrapped for up to 1 month. Thaw in the fridge overnight before serving.

Reheating

Not recommended. This cake is best served cold or at room temperature.

FAQs

1. Can I use regular brewed coffee instead of Vietnamese coffee?

Yes, but Vietnamese coffee gives a deeper, richer flavor. Use strong espresso as an alternative.

2. Is this cake safe to eat with raw eggs?

The yolks are gently cooked when whisked over heat with sugar, but if you’re concerned, use pasteurized eggs.

3. Can I make the cake a day in advance?

Absolutely—this cake tastes even better after resting overnight.

4. Can I substitute cream cheese for mascarpone?

Yes, but mascarpone offers a smoother, more authentic tiramisu texture.

5. What pan size is best for this recipe?

An 8-inch round or square cake pan works well for the given proportions.

6. How do I prevent the sponge from deflating?

Be gentle when folding in ingredients and avoid overmixing after incorporating the flour.

7. Is the Kahlua flavor strong?

It’s subtle and blends into the coffee syrup and cream—adjust to taste.

8. Can I use instant coffee?

Use strong brewed instant coffee if needed, but it won’t have the same depth as Vietnamese grounds.

9. What’s the best way to serve leftovers?

Cold, directly from the fridge. Let it sit at room temp for 5–10 minutes for a creamier bite.

10. Can I make this into cupcakes or jars?

Yes! Layer sponge cubes and cream in small jars or cups for personal-sized servings.

Conclusion

Coffee Tiramisu Cake is an irresistible fusion of classic tiramisu flavors and fluffy sponge cake elegance. With bold Vietnamese coffee, a hint of liqueur, and rich mascarpone layers, it delivers luxurious flavor in every slice. Whether you’re celebrating something special or simply indulging your sweet tooth, this dessert offers the perfect mix of comfort, sophistication, and caffeinated joy. It’s the kind of cake that becomes a tradition.

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