Vietnamese Coffee Tiramisu Recipe
Ladyfingers, coffee with sweetened condensed milk, mascarpone cheese, whipped cream, Saigon cinnamon (tiramisu contains a small amount of Cognac)
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Ingredients
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Base
Filling
Method
Preparation
Brew the Coffee
Brew a strong cup of coffee and allow it to cool slightly. Mix in the sweetened condensed milk and Cognac until well combined.
Prepare the Cream Mixture
In a mixing bowl, combine the mascarpone cheese, powdered sugar, and Saigon cinnamon. Beat until smooth and creamy.
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Assembly
Dip the Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them. Lay them in a single layer in a 9x9 inch dish.
Layer the Cream
Spread half of the mascarpone cream mixture over the layer of ladyfingers. Repeat the process with another layer of dipped ladyfingers and top with the remaining cream mixture.
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
Serve
Before serving, dust the top with additional Saigon cinnamon. Cut into squares and enjoy your Vietnamese Coffee Tiramisu!