Hey everyone,

A while back I had a "Vietnamese-style" tiramisu made with strong viet coffee and sweetened condensed milk instead of the usual marsala + sugar combo. It was incredible, the bitterness of the robusta balanced by the condensed milk completely transforms the dessert.

Does anyone have a tested recipe? I'm specifically looking for:

- The right coffee / condensed milk ratio for soaking the ladyfingers

- Whether you also add condensed milk to the mascarpone cream, or only to the coffee

- What coffee you use

- Whether you keep the whipped egg whites or swap them for whipped cream

Thanks in advance, happy to hear about failed attempts too so I can avoid the pitfalls 🙏