A: Hello and welcome to Food Delight, where we bring you stories behind some of the most delicious and creative culinary creations in Vietnam.
B: Today, we’re heading to La Parisienne, a charming French-style bakery in Hanoi, to discover a dessert that blends Italian tradition with the fresh flavors of a Vietnamese summer - Mulberry Tiramisu.
A: Tiramisu is one of Italy’s most beloved desserts, known for its layers of coffee-soaked ladyfingers and rich mascarpone cream. But at La Parisienne Bakery, this classic treat has been reimagined with a seasonal ingredient that many Vietnamese people associate with childhood and summertime: fresh mulberries.
B: The result is a dessert that feels familiar yet is refreshingly unique. It keeps the soul of a traditional tiramisu while introducing a new layer of fruitiness and lightness.To learn more, we spoke with Thanh Tung, a staff member at La Parisienne.
"La Parisienne’s Mulberry Tiramisu is a gentle twist on the classic tiramisu. It retains the dessert’s familiar structure, with two main components: layers of ladyfinger biscuits and smooth mascarpone cream. The interesting difference lies in the ladyfingers. Instead of being soaked in espresso as in the traditional recipe, they are infused with a syrup made from fresh mulberries. Mulberry jam is also layered between the biscuits and cream, allowing the fruit’s flavor to come through more clearly and intensely. The mulberries’ signature mild tartness combines beautifully with the rich mascarpone, creating a harmonious balance that makes the dessert lighter and easier to enjoy," Thanh Tung said.
A: The deep purple hue of the mulberries adds visual appeal, while their natural sweetness and acidity bring a refreshing contrast to the creamy richness of the mascarpone.
B: Although the dessert looks elegant and effortless, achieving the perfect balance requires careful attention to both ingredients and technique.
"The three most important ingredients are mascarpone, ladyfingers, and mulberries. Mascarpone provides the signature creamy richness of tiramisu, ladyfingers contribute a soft and airy texture, and mulberries help balance the sweetness with a pleasant hint of tartness. One crucial step is controlling how much syrup the ladyfingers absorb. They are soaked for a precise amount of time so they remain moist without becoming soggy. The biscuits, mascarpone cream, and mulberry jam are then layered alternately, ensuring that every spoonful delivers a balanced combination of richness, sweetness, and gentle acidity," Thanh Tung added.
A: That careful layering means every bite offers multiple textures and flavors simultaneously: soft biscuits, smooth cream, and bright notes of mulberry.
B: Compared to the traditional version, which is dominated by coffee and cocoa, this dessert offers a lighter and more refreshing experience.
"Compared to traditional tiramisu, which is characterized by the flavors of coffee and cocoa, the mulberry version feels fresher and lighter. The fruit’s subtle tartness balances the richness of the cream and leaves a pleasantly refreshing sensation on the palate. Mulberry Tiramisu is especially suitable for afternoon tea or as a dessert after dinner. When paired with an espresso or a latte, the coffee helps balance the richness of the mascarpone while enhancing the overall flavor of the cake," Thanh Tung said.
A: The pairing may seem mismatched at first, but coffee and mulberries complement each other remarkably well. The roasted notes of espresso bring out the fruit’s natural sweetness, while the mulberries soften the intensity of the coffee.
B: More than just a seasonal dessert, Mulberry Tiramisu reflects a growing trend among pastry chefs in Vietnam of preserving the essence of classic European recipes while celebrating local ingredients.
A: With its delicate layers, vibrant fruit flavors, and refreshing finish, this dessert offers a delightful meeting point between Italian pastry traditions and the tastes of a Vietnamese summer.
B: That’s all for today’s edition of Food Delight. Thank you for joining us. Until next time, happy eating and goodbye!
