Brew a strong cup of Vietnamese coffee. If desired, mix in 2 tablespoons of amaretto for extra sweetness.

In a heatproof bowl over simmering water, whisk together 4 egg yolks and 1 cup of condensed milk for 3-5 minutes until light yellow.

Once cooled, fold in 1 cup of mascarpone cheese, 1/4 cup of brewed coffee, and 1 teaspoon of vanilla extract until smooth.

Whip 1 cup of heavy cream until stiff peaks form and gently fold into the mascarpone mixture.

Dip lady fingers into the coffee mixture briefly and arrange half in a 9x9 baking dish. Spread half of the mascarpone filling over the lady fingers.

Repeat by layering the remaining dipped lady fingers and the rest of the mascarpone filling, then dust with cocoa powder.

Cover and refrigerate for at least 6 hours, preferably overnight, before serving.