It’s hard to imagine an easier dessert than this. Vietnamese coffee is known for its characteristic fragrance which pairs well with the mascarpone cream.
- 450 ml thickened cream
- 250 g mascarpone
- 200 ml condensed milk
- 500 ml (2 cups) brewed Vietnamese coffee, chilled
- 2 tbsp dark rum
- 500 g sponge finger biscuits (Savoiardi)
- 30 g (¼ cup) cocoa powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 2 hours
- Place the thickened cream, mascarpone and condensed milk into the bowl of a stand mixer and whisk until soft peaks form.
- Combine the coffee and rum in a bowl.
- Dip the Savoiardi biscuits briefly into the coffee mixture and place a single layer into a 23 cm x 30 cm serving dish. Cover with a layer of the cream, then repeat with the biscuits, coffee and cream.
- Dust liberally with cocoa and refrigerate for 2 hours before serving.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam