Well hello! It sure has been a while since I've typed away on this blog. I was at an interview yesterday where I actually talked about Dash of Hang and my use of social media. I saying "No one goes to websites anymore, so I just do everything on Instagram." Which has a lot of truth to it. It takes far too long for my readers to scroll through the hullabaloo of my words just to get to the recipe. Except I forgot one big thing, I started this site as an outlet for my thoughts as well as food creations. Somewhere along the way I lost sight of writing down my thoughts for the increase of Instagram followers. And for that, I apologize. Thank you to all my loyal followers who have stuck with me through all the tough times, sporadic postings, and wacky creations. I appreciate all of you and all your kind messages and inquires. I will try to be more persistent in posting more recipes and blog posts.
Now without further ado, I know you all are only here for the recipe. And who can blame you? This combines two amazingly decadent things: Vietnamese coffee and tiramisu. So look no further:
INGREDIENTS:
Vietnamese Coffee Concentrate:
3 tablespoon Cafe Du Monde Coffee and Chicory blend
1 cup hot water
Mascarpone Filling:
1 cup mascarpone (1 - 8oz tub)
1/2 cup granulated sugar*
4 large egg yolks
1 cup heavy cream
Dash of kosher salt
Additional Required:
24 lady fingers**
2 tablespoons unsweetened cocoa powder, sifted
NOTES:
*I prefer Baker's sugar, which is finely granulated sugar because it wasn't as grainy when mixed together. Baker's sugar can be found at any large chain grocery store in the sugar section.
**I used the brand "Savoiardi by Balocco" for ladyfingers. They have a crunchy cracker/hard cookie-like texture, but keeps it from getting soggy in between the mascarpone filling.
INSTRUCTIONS:
TO MAKE THE VIETNAMESE COFFEE CONCENTRATE:
In a french press style dripper, regular french press, or pour over, place Cafe Du Monde's Coffee and Chicory in the well.
Add boiling water. Allow coffee to slowly drip. Give yourself enough time to let the coffee cool. Once coffee concentrate is made, you can cool in the fridge for a faster chill.
TO MAKE MASCARPONE FILLING:
In a stand mixer with the whisk attachment or a hand-held electric mixer, combine the mascarpone, sugar, egg yolks, heavy cream, and salt. Whisk until fluffy with stiff peaks.
TO ASSEMBLE TIRAMISU:
Spread 1/3 of mascarpone filling onto the botton of a baking dish.
Dip ladyfingers, one at a time, into Vietnamese coffee concentrate. Lay dipped ladyfingers in one flat row on top of the mascarpone filling layer. Rotate additional ladyfingers to cover any gaps.
Spread another 1/3 of the mascarpone filling on top of the ladyfingers layer. Repeat step 2 to create another ladyfinger layer. Be sure to keep the ladyfingers flat for a uniform height.
Spread remaining mascarpone filling until smooth and even. Lightly cover the tiramisu and transfer to the fridge to chill, approximately 2 hours to overnight).
Once cool, remove covering from tiramisu. Lightly dust with cocoa powder. Enjoy!