Vietnamese Coffee Tiramisu

TIRAMISU FILLING:

1. Separate egg whites from the yolk into two separate bowls.
2. Beat the egg whites on high speed until stiff peaks are formed (approximately 10 minutes).
3. Beat the cream cheese until delicate.
4. Turn off the mixer, then fold in 6oz of sweetened condensed milk, then blend until smooth.
5. Turn off the mixer & gently add in the egg yolks, then mix on medium speed until well incorporated.
6. Turn off the mixer, add in the egg whites, then mix on medium speed for 2 minutes, then set aside.

WHIPPED CREAM:

1. To another bowl, add in COLD heavy whipping cream, powdered sugar, instant pudding, and vanilla extract.
2. Mix on low speed for 1 minute.
3. Once it’s slightly thickened, increase to medium-high speed for 4-5 minutes.

VIETNAMESE COFFEE:

1. Blend 6oz of sweetened condensed milk into the Vietnamese coffee.

INSTRUCTIONS FOR ASSEMBLY:

1. Dredge the lady fingers into the prepared Vietnamese coffee.
2. Stack one layer of coffee-soaked lady fingers into dessert cups.
3. Add a layer of the tiramisu filling over the lady fingers, then dust with cocoa powder.
4. Repeat with another layer of lady fingers, tiramisu filling, and cocoa powder.
5. For the final layer, add whipped cream frosting.
6. Place a latte stencil over the cups and dust with cocoa powder.
7. Refrigerate the tiramisu overnight and allow it to set.