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Yield 6
Prep time
30 MinInactive time
30 MinTotal time
1 HourBánh Kem vị Cafe (Vietnamese Coffee Tiramisu)
If you love Vietnamese Coffee, you'll love this Vietnamese Coffee Tiramisu. It's my favorite type of cake. The delicate lady's fingers are drenched in coffee that contrasts with the semi-sweetened custard that is offset by the whipped mascarpone and chocolate shavings. Upon the first bite, it never fails to satisfy my cravings, regardless of my mood.
Ingredients
Ingredients
Instructions
How to Pasteurized an Egg (for Egg Yolks)
- 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.
Make the Custard
- 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
The the Mascarpone Cream
- 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)
Assemble
- 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.
