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Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)
Ingredients
Instructions
- Place egg(s) in a small pot filled with water.
- Bring the water temperature up to [140-142℉] on low heat.
- Add the egg(s) to the pot.
- Cook the egg(s) for 3-4 minutes, maintaining a temperature of [140-142℉]
- Place the eggs in an ice bath for 3 minutes before use.
- Separate the whites from the yolks.
- In a medium-sized mixing bowl, add 3 egg yolks and 1 tbsp. of corn starch.
- Whisk the egg mixture until the mixture is pale yellow (3 minutes)
- Then in a separate pot, add ½ cup milk and ½ can of condensed milk.
- Incorporate the mixture with a whisk thoroughly.
- Bring the pot to a gentle simmer while stirring to prevent scalding. Then take it off heat.
- Gradually add the hot condensed milk mixture into the egg mixture; use a 2 oz. ladle and whisk the mixture every time the condensed milk mixture is added to the egg yolks.
- Add a pinch of salt and 1 tsp. of vanilla extract.
- Incorporate the mixture with a whisk thoroughly.
- Then pour the mixture back into the pot and whisk over medium heat until thick and smooth (4-5 minutes)
- Transfer custard to stand mixer, whisk on high until cool.
- Then with a paddle attachment, add 4 oz. of mascarpone and 4 oz. creme fraiche, and mix on medium until combined. (5 minutes)
- Chill in the fridge for 1 hour
- In a stand mixer, add 4 oz. of mascarpone.
- Add a pinch of salt, ½ can of condensed milk, and 1 tsp. of vanilla extract.
- And then add 1 cup of heavy cream.
- Using a paddle attachment mix on medium until the mixture is smooth. (5 minutes)
- Add 2 drops of vanilla extract into 2 cups of cold Vietnamese Phin Filter coffee (or cold brew).
- Then one at a time, dip the ladyfingers into the coffee mixture.
- Layer the soaked lady fingers in the bottom of a whisky glass.
- Spoon the mascarpone filling in an even layer over the ladyfingers.
- Then spoon the custard over the mascarpone filling.
- Repeat this a second time with the remaining ingredients.
- And last, top the tiramisu with a final layer of chocolate shavings and a pinch of ground cinnamon.
Notes
Food Safety:
You can pasteurize your own egg yolks. Or use store-bought pasteurized egg yolks.