Bánh Kem vị Cafe
Vietnamese Coffee Tiramisu Recipe
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.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:
GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.