Vietnamese coffee tiramisu
|||Vietnamese coffee adds depth and flavour to this traditionally Italian creamy dessert|||
To me and to many others, Vietnamese coffee is the best in the world. Tiramisu is also something we always order at Italian restaurants, but the Vietnamese coffee takes this much-loved dessert to another level. Save the egg whites for meringues or a pavlova.
Note: If you have a Vietnamese coffee maker (phin), make 300 ml (10 fl oz) of Vietnamese ground coffee, adding 100 ml (3 1/2 fl oz) condensed milk. Stir and leave to cool.
This recipe is an extract from Quick & Easy Vietnamese by Uyen Luu
If you like this recipe, why not try some of our things to make if you like coffee recipes from the House & Garden archive?
What you'll need
Vietnamese coffee tiramisu
Ingredients
Preparation
Step 1
First, make the Vietnamese coffee by pouring the instant Vietnamese coffee into a jug (pitcher) and pouring over the boiling water. Stir to dissolve.
Step 2
Fill a saucepan with 2.5 cm (1 inch) water and bring to a gentle simmer. Place a large heatproof bowl over the top and add the egg yolks and condensed milk. Whisk for 5 minutes until they become pale and fluffy. Then add the mascarpone and whisk for a further 3–5 minutes until thickened and combined. Remove from the heat and set aside.
Step 3
With an electric whisk, by hand or in a stand mixer, whisk the double cream for about 5 minutes until it almost reaches soft peaks, but is still soft and glossy, then fold the cream into the egg and mascarpone mixture.
Step 4
Dip half the sponge fingers into the coffee for a second or two, then line them up in a 25 x 30 cm (10 x 12 inch) square cake tin (pan) or deep rectangular baking dish. Spread over half of the cream mixture, then sift over a layer of cocoa powder. Repeat with the remaining sponge fingers, cream and cocoa powder. Refrigerate for at least 12 hours before serving.
