Vietnamese Coffee Tiramisu

Serving Size: 1/3 container

Servings Per Recipe: 3 servings

Macros: 29g Protein | 2g Fat | 37g Carb | 280 calories

Watch the recipe being made on Instagram here.

Ingredients 

1. Create the Protein "Slurry"

• In a mixing bowl, whisk 1 scoop of Vietnamese Coffee Whey Protein with 2.5 tablespoons of the coffee. Stir vigorously until it forms a smooth, thick, shiny paste (the consistency of peanut butter). If it’s still crumbly, add 1 extra teaspoon of coffee until smooth.

2.  Mix the "Mascarpone" Layer 

• Gently fold the 3 cups of Greek yogurt into the protein paste. Mix until the color is uniform and the texture is like a thick, dense mousse. There will be spots of dark, clumped coffee slurry. Flatten those with a spoon and mix within.

3. The First Layer

• Pour the remaining coffee into a shallow dish. Cut each rice cakes in half. Quickly dip 4 pieces (2 full cakes, halved) of the rice cakes into the coffee of shallow dish, 1 second per side. Place them flat in the bottom of your final container. Spread 1/3 of the yogurt-protein mix evenly over these cakes.

4. The Second Layer

• Quickly dip the remaining 4 pieces (2 full cakes, halved) of rice cakes into the coffee, 1 second per side. Layer them directly on top of the first yogurt layer. Spread the remaining yogurt mix over the top and smooth it out.

5. The Finish

• Sift the 2 tablespoons of cocoa powder over the top until the yogurt is completely covered.

6. The Chill (Crucial)

• Seal and refrigerate for at least 2 hours (overnight is best). This allows the rice cakes to soften into a "cake-like" texture and the flavors to meld.

With love and all things boba,