Vietnamese Coffee Tiramisu
A yummy Vietnamese coffee flavored tiramisu recipe.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ cup brewed coffee
- 1 tbsp amaretto (optional)
- 3 egg yolks
- ⅓ cup condensed milk
- 8 oz mascarpone cheese
- 2 tbsp brewed coffee
- 1 tsp vanilla extract
- 1 cup heavy cream
- 40 lady fingers
- 1 tbsp cocoa powder
Instructions
- 1
Combine your brewed coffee with amaretto in a bowl. Set aside.
- 2
Next make your mascarpone filling. Bring water to a simmer in a small sauce pan. Add egg yolks and condensed milk to a bowl. Put the bowl on top of the simmering water and mix until the egg mixture turns light yellow (3-5 minutes). Remove from the heat.
- 3
Add the mascarpone cheese, brewed coffee, and vanilla extract to the egg mixture and mix until well incorporated.
- 4
Whip heavy cream until stiff peaks. Gently fold the cream into the mascarpone mixture from step 3. Set aside.
- 5
Now it’s time to assemble your tiramisu. Lightly dip a lady finger in the brewed coffee and place it in a 9x9 baking dish. Repeat this process until the bottom is lined with lady fingers.
- 6
Scoop half the mascarpone cream onto the lady fingers. Spread it out in an even layer on top of the lady fingers. Repeat this process with a second layer of lady fingers and then a second layer of mascarpone cheese.
- 7
Sift cocoa powder on top of the second layer of mascarpone cream.
- 8
Cover the tiramisu and place it in the fridge. Let it set in the fridge for 6 hours or overnight.