Ingredients
Scale
- 1 cup strong brewed Vietnamese coffee, cooled
- 1 tablespoon sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon cocoa powder, for dusting
- 1 package ladyfinger cookies (approximately 24 cookies)
- Chocolate shavings or coffee beans, for garnish (optional)
Instructions
- Combine the cooled Vietnamese coffee, sweetened condensed milk, and vanilla extract in a mixing bowl, stirring until well blended.
- In a separate bowl, whip the heavy cream until it reaches a fluffy consistency, then gradually incorporate the powdered sugar until stiff peaks form.
- Carefully fold the mascarpone cheese into the whipped cream mixture until it is smooth and creamy.
- Swiftly dip each ladyfinger into the coffee mixture, ensuring they absorb the liquid without becoming overly soggy.
- Arrange half of the soaked ladyfingers in the bottom of individual serving cups or a large dish.
- Spread half of the mascarpone cream mixture over the ladyfingers, smoothing it out evenly.
- Repeat the process with the remaining ladyfingers and mascarpone cream, creating a second layer.
- Cover the cups or dish with plastic wrap and let it chill in the refrigerator for a minimum of 4 hours, or overnight for enhanced flavor.
- Just before serving, lightly dust the top with cocoa powder and add chocolate shavings or coffee beans for an elegant touch.
Notes
- For best results, chill overnight to enhance the flavors.
- Adjust the sweetness by varying the amount of sweetened condensed milk.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vietnamese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg