Vietnamese Tiramisu

Vietnamese coffee tiramisu / Trust me, this dessert is a huge crowd pleaser and this recipe is pretty low effort (which are my favorite kind). This recipe features a pretty simple whipped mascarpone that still yields excellent results and no sacrifice on taste. But the real key to this tiramisu is the use of Vietnamese coffee sweetened with condensed milk which brings a really special flavor to a classic dessert dish.

A few notes to mention:
– Before starting, ensure to chill your whisk and mixing bowl in the freezer. This helps make the whipped cream come together quickly and nicely.
– Brew your Vietnamese coffee using a phin filter first and allow it to cool to room temperature before using

Ingredients:

-Vietnamese ground coffee beans (Personally I use Cafe du Monde, but another good option would be Trung Nguyen coffee) -brew 1 phin filter full of coffee
-Condensed milk
-1 1/2 cups Heavy whipping cream
-8oz container of mascarpone cheese
-1/3 cup of granulated sugar
-1 teaspoon of vanilla
-1 package of lady fingers
-cocoa powder

Instructions:

Brew the coffee using a phin filter. To brew your coffee, add about 3 tablespoons of coffee grounds to the phin filter. Screw the top filter on tightly to ensure the grounds and pressed. Add a little bit of water just to cover the top of the filter and allow a few drops of coffee to come through. This helps activate the flavor the coffee. Once a few drops of coffee come through the bottom of the filter, fill the rest of the phin up to the top with hot water and allow the coffee to finish brewing.
Add enough condensed milk until sweetened to your personal taste. Set the coffee off to the side and allow to cool to room temperature before using.
Add your heavy whipping cream to a chilled mixing bowl. Mix with a stand mixer or hand mixer, slowly add sugar and vanilla. Continue to beat the whipping cream on about medium to high speed until just forming stiff peaks.
Add the mascarpone cheese to the whipped cream and mix with electric mixer until combined.
Quickly dip the lady fingers one at a time into the coffee mixture and create a bottom layer in your dish. (be careful to not let them soak too much as they will become too soft fairly quickly)
After filling the bottom layer with the lady fingers, add a layer of the whipped mascarpone mixture on top.
Complete the next layer of lady fingers and then top off the rest of the whipped mascarpone
Finish off with sifting cocoa powder across the top
Allow the tiramisu to sit in the fridge for about 4 hours prior to serving or overnight
Enjoy!