Vietnamese Coffee Tiramisu

Step 1

Combine your brewed coffee with amaretto in a bowl. Set aside.

Step 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.

Step 3

Add the mascarpone cheese, brewed coffee, and vanilla extract to the egg mixture and mix until well incorporated.

Step 4

Whip heavy cream until stiff peaks. Gently fold the cream into the mascarpone mixture from step Set aside.

Step 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.

Step 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.

Step 7

Sift cocoa powder on top of the second layer of mascarpone cream.

Step 8

Cover the tiramisu and place it in the fridge. Let it set in the fridge for 6 hours or overnight.