My Love Affair with Coffee
Before studying for the Bar exam, my affair with coffee had always been on and off depending on my mood. However, studying for the California Bar drove me straight into a very committed and serious relationship with Mr. Coffee. It was just the two of us. I’d get to a café at 8am and immediately downed a triple shot of espresso before settling in to study for the next 8-10 hours. Then during the day, I’d order at least 1 or 2 Redeyes (coffee with a shot of espresso in it). It was an unhealthy relationship and I knew it, but I just couldn’t walk away. This went on for three full months until the worst academic experience of my life was over and done with (thankfully, I never have to go through that again). At that point, I knew it was time to break up. I didn’t need it anymore. It was time to say goodbye and I didn’t look back for about two years. But this year, we met again in the form of iced Vietnamese coffee sweetened with condensed milk. I just couldn’t resist. Let’s just say we’re trying things out again and taking it slowly.
Vietnamese coffee tastes so rich, creamy, and sweet. It packs that punch where you feel as if you’re guzzling caffeine intravenously. I have created a tiramisu with a twist- Vietnamese Coffee Oreo Tiramisu Parfait.. Although there is no alcohol in my recipe, it's still the pick-me-up we all look for in this dessert. Don't worry, you won't miss the booze because you'll be so distracted by the bold flavor of the coffee. You'll be surprised! Tiramisu is a labor of love, so don’t shy away from the process, just embrace it:
1 cup cooled Vietnamese drip coffee (I use the brand Trung Nguyen)
1 8oz container of mascarpone
¾ cup heavy cream
½ cup condensed milk
1 package ladyfingers
1 package Oreo cookies (minus the filling)
unsweetened cocoa powder for dusting
You’ll need a Vietnamese coffee filter set to make the drip coffee. Let it cool as not to melt the cream. With an electric mixer, or a really fast dominant whisking hand, beat together the mascarpone, heavy cream, Oreo filling, and condensed milk until light and fluffy. I used 4 ladyfingers for each layer. Stack 2 on top of each other and dip one or both sides into the coffee. Then place those 4 coffee soaked ladyfingers at the bottom of the cup. Layer a dollop of the cream mixture, then sprinkle oreo cookies. Repeat and dust the top with cocoa. This will make about 4 parfaits depending on the size of your serving cups.
Photo by Michael Jeong
I paired my tiramisu parfait with a black, tan, and white “layered” bodycon dress from XOXO. Each color of the dress matches each layer of the tiramisu. This XOXO dress is simple and conservative enough for work but also fitted and sexy enough for a night out. My triangle bib necklace (similar here and here) mimics the crushed Oreos on the top layer of the parfait. This is a necklace from Forever 21 that is no longer on the shelves but it's one that I wear often with casual and formal styles. The necklace is a great accessory but does not make too big of a statement so that it detracts from my outfits.
The Pierre Dumas strappy black heels (similar here, here, here, and here) I am wearing are delicate and feminine. To be honest, they are not the most comfortable heel as there is not much padding under the balls of the foot where all the pressure concentrates. They’re good for a dinner date or show where standing, walking or dancing isn’t the main event.
On my wrist is a Marc by Marc Jacobs Dirty Martini Leather Strap Watch (similar here) which is classy and sleek. I usually wear boyfriend watches because I like the oversized and clunky look, but this rectangular Marc by Marc Jacobs watch opens doors to a different look for certain styles that is more professional and fine tuned. Not to mention, black and gold pretty much go with everything.
Photo by Michael Jeong
Per usual, please feel free to email or contact me with any coffee relationship stories, coffee related recipes, or new outfit inspirations. Thanks for reading!