Vietnamese Coffee Tiramisu

Instructions

1. 1

   Brew 150 ml of strong Vietnamese coffee and let it cool to room temperature.

2. 2

   Separate the egg yolks and whites into two bowls.

3. 3

   In a bowl, whisk the egg yolks with 80 grams of sugar until the mixture becomes pale and creamy.

4. 4

   Add 250 grams of mascarpone cheese, 50 ml of sweetened condensed milk, and 50 ml of heavy cream to the egg yolk mixture. Mix until smooth and well combined.

5. 5

   In a separate bowl, beat the egg whites until stiff peaks form.

6. 6

   Gently fold the beaten egg whites into the mascarpone mixture, being careful not to deflate the mixture.

7. 7

   Quickly dip each ladyfinger into the cooled Vietnamese coffee, making sure not to soak them for too long.

8. 8

   Arrange a layer of coffee-soaked ladyfingers at the bottom of your serving dish.

9. 9

   Spread half of the mascarpone mixture over the ladyfingers.

10. 10

    Add another layer of coffee-soaked ladyfingers on top.

11. 11

    Spread the remaining mascarpone mixture over the second layer of ladyfingers.

12. 12

    Cover and refrigerate the tiramisu for at least 4 hours, or overnight for best results.

13. 13

    Before serving, dust the top with cocoa powder or finely ground coffee if desired. Enjoy your Vietnamese Coffee Tiramisu!