|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||65%|
|Saturated Fat 29g||144%|
|Total Carbohydrate 81g||30%|
|Dietary Fiber 2g||9%|
|Total Sugars 36g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
2 tablespoons cocoa powder, garnish
Gather the ingredients.
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.
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 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.
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.
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.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- 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.
- 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.