Pandan Coconut Tiramisu

Ingredients

• 4 pasteurized eggs, separated
• 600g mascarpone
• 1 tsp pandan extract
• 1/2 cup condensed milk
• Lady fingers
• 1 cup Vietnamese espresso
• 1 cup coconut milk
• 1/2 cup shredded coconut (optional topping)

Directions

• Add the egg yolks, mascarpone, pandan extract, and condensed milk to a medium bowl and mix to combine.
• In a separate bowl, beat the egg whites with electric beaters (or in a stand mixer) on medium-high until they form stiff peaks.
• Add the yolk mixture to the egg whites and fold until completely incorporated.
• Mix the Vietnamese espresso with the coconut milk.
• Dip each lady finger into the coffee-coconut mixture and lay them in an even layer in the bottom of a dish. Spread half the mascarpone mixture over top in an even layer.
• Repeat once more to use up the remaining lady fingers and cream.
• Chill in the fridge for at least 6 hours or overnight.
• Top with shredded coconut (optional) before serving.

From Tuệ on Instagram.