Dumpling Wrapper Tiramisu Crepe Cake

dumpling wrapper tiramisu recipe

The Spruce / Leah Maroney

Prep: 3 mins
Cook: 10 mins
Chilling: 20 mins
Total: 33 mins
Servings: 2 servings
Yield: 1 cake

Tiramisu is a classic Italian dessert made with coffee, chocolate, and ladyfingers. Here, we’ve taken the flavors of tiramisu to make a fun and easy-to-assemble treat that looks similar to mille crepe cakes. Dumpling wrappers are cooked in boiling coffee and layered with decadent mascarpone cheese for a rich, yet simple dessert. Traditional tiramisu takes hours to chill and set, but this quick variation only needs 20 minutes. It still has all of the traditional flavor and creaminess, but with a little twist.

This little cake will serve two people so it’s perfect for date night or Valentine's Day. You can also serve it with macerated berries or a little drizzle of rum or brandy if you're looking for an adult dessert.


  • 1/3 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1 egg yolk
  • 1/3 cup granulated sugar (divided)
  • 1/2 teaspoon vanilla extract
  • 2 cups water
  • 3 tablespoons instant espresso
  • 20 gyoza (or dumpling wrappers)
  • Garnish: 2 tablespoons cocoa powder

Steps to Make It

  1. Gather the ingredients.

    Dumpling Wrapper Tiramisu Crepe Cake ingredients

    The Spruce / Leah Maroney

  2. Combine the mascarpone cheese, heavy cream, egg yolk, 2 tablespoons of the sugar, and the vanilla extract in a bowl. Whip with a hand mixer or stand mixer until the cream becomes thick and forms soft peaks.

    combine wet ingredients and whip

    The Spruce / Leah Maroney

  3. Heat 2 cups of water in a shallow, wide saute pan. Once boiling, add the instant espresso and remaining sugar. Whisk until the espresso and sugar have dissolved.

    add nstant espresso and remaining sugar into boiling water and mix

    The Spruce / Leah Maroney

  4. Add 3 to 4 dumpling wrappers at a time to the boiling coffee. Boil for 1 minute and remove. Either place on a sheet of parchment paper or on a cooling rack over a sheet pan to drain the excess liquid. Don’t place on paper towels, the wonton wrappers will easily stick to the rough paper.

    dumpling wrappers boiling in coffee

    The Spruce / Leah Maroney

  5. Once they are all boiled, place one on your serving plate and top with about 2 teaspoons of cream. Then place another dumpling wrapper on top and repeat until you have used all of your cream and all of the wrappers.

    dumpling wrappers layered with cream

    The Spruce / Leah Maroney

  6. Place the cake in the refrigerator for at least 20 minutes to help it firm up and make it easier to cut. Sift the cocoa powder over the top, slice and serve.

    dumpling wrapper tiramisu

    The Spruce / Leah Maroney

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Tips

  • Make sure to spread the cream as close to the edge of each wrapper as possible. This will help to create even layers. Do not add too much cream or the layers will slide apart easily.
  • Most eggs in the United States are already pasteurized, but if you would like to pasteurize your egg before making this recipe you can with this easy microwave tutorial.

Recipe Variations

  • You can use wonton wrappers instead of dumpling wrappers. This will make a square-shaped cake instead of a round shape cake, but it will otherwise be the same. 
  • You can use decaffeinated espresso if you are looking to make a dessert without caffeine. 

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