How to Pasteurized an Egg (for Egg 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.

Chef Tu David Phu

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)