life with tuyen

My take on traditional tiramisu using Vietnamese coffee and condensed milk

Made this and one of my friends told me it was the best tiramisu he’s ever had!! Vietnamese Coffee is my all time favorite so it felt only necessary to make a tiramisu using it! It’s deeper, richer, and more intense in flavor so the light cream compliments it so well.

Vietnamese Coffee Tiramisu:

Mascarpone cream:

• 2 egg yolks
• 2 tbsps sugar
• vanilla extract
• few drops of almond extract
• 2/3 c heavy whipping cream
• pinch of salt
• 4 oz mascarpone cheese, cold straight from fridge
• one packet of lady fingers

• Beat your egg yolks and 1 tbsp of sugar until light and creamy, make sure your yolks are pasteurized (see notes at the bottom!)
• In a separate bowl, whip your cold heavy cream, 1 tbsp sugar, salt, vanilla extract and sugar until fluffy — put in fridge
• Egg mixture: fold in the mascarpone cheese until all the lumps are gone
• Fold in the heavy whipping cream into the egg mixture, taste test as you go (adjust sugar and salt if needed) and let rest in fridge
• for the mascarpone cream: Try not to over mix as the cream might curdle, if u see ur mascarpone cream starts to curdle, gently mix in some more heavy cream and leave in fridge

Vietnamese Coffee syrup:

• Vietnamese coffee espresso
• condensed milk
• optional: tiny splash of kahula or an espresso flavored alcohol

• Mix together espresso and condensed milk until desired sweetness, keep in mind the sweetness from the cream, add in a splash of Kahula for extra flavor
• Dunk lady fingers into the Vietnamese coffee mixture quickly and assemble in the pan, if you dunk it in for more than a few seconds, the sponge will get soggy
• Layer the lady fingers soaked in coffee and mascarpone cream until everything is used up, I recommend using a smaller square pan as this makes a smaller batch of tiramisu
• Let it rest in the fridge for at least 4 hours but overnight is even better!!
• Dust with cocoa powder before serving

NOTES:

• for the mascarpone cream: Try not to over mix as the cream might curdle, if u see ur mascarpone cream starts to curdle, gently mix in some more heavy cream and leave in fridge
• pasteurizing eggs: since the eggs in this recipe is “raw”, we have to pasteurize it before eating, you can do several methods:
  • boiling the eggs in a hot water for 3 minutes at 140f
  • doing the double boiler method: Whisk together egg yolks and 1 tbsp sugar over a pot of boiling water until everything is fluffy and dissolved, ~5 minutes (using the double boiler method, this will bring the eggs up to temp to cook them, if you wanna be specific it should reach 160f)
  • buying pasteurized eggs from the supermarket (i heard trader joes carries it but i have yet to find it on my hunt!!)

love,

tuyen 🍓