Vietnamese Coffee Tiramisu
Tiramisu is one of my favorite desserts. Vietnamese coffee is my favorite way to consume caffeine. So I did what any hungry sweet-toothed stoner would do and combined the two into the ultimate Vietnamese/Italian fusion dessert. This tiramisu is so tasty that after you eat the entire baking dish, you’ll make a second one the next day. Waste line: EXPAND!
Equipment
- standing mixer
Ingredients
- 2 cups black coffee chilled
- 1/2 cup sweetened condensed milk divided
- 2 large eggs whites and yolks separated
- 8 oz mascarpone
- 24 ladyfingers
- cocoa powder
Instructions
- In a standing mixer, mix the coffee and a 1/4 cup of sweetened condensed milk. Pour in a bowl and set aside.
- Beat the egg yolks and the rest of the sweetened condensed milk for 30 seconds.
- Add in the mascarpone and mix until smooth. Remove from the bowl.
- Beat the egg whites until they peak. Fold into the mascarpone mixture.
- Dip the ladyfingers into the Vietnamese coffee.
- Line a 9x5 glass dish with a dozen of the soaked ladyfingers.
- Pour over half of the mascarpone batter. Place another layer of the soaked ladyfingers.
- Pour over the rest of the mascarpone batter. Dust with cocoa powder. Refrigerate for at least 4 hours, preferably overnight, before serving.
