Dumpling Wrapper Tiramisu Crepe Cake

dumpling wrapper tiramisu recipe

The Spruce / Leah Maroney

Prep: 3 mins
Cook: 10 mins
Chill Time: 20 mins
Total: 33 mins
Servings: 2 servings
Yield: 1 cake
Nutritional Guidelines (per serving)
836 Calories
50g Fat
81g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 836
% Daily Value*
Total Fat 50g 65%
Saturated Fat 29g 144%
Cholesterol 320mg 107%
Sodium 637mg 28%
Total Carbohydrate 81g 30%
Dietary Fiber 2g 9%
Total Sugars 36g
Protein 15g
Vitamin C 0mg 1%
Calcium 120mg 9%
Iron 3mg 19%
Potassium 238mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

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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