If you love desserts that balance creamy, nutty, and chewy textures, you’re in for a treat. This recipe for injeolmi tiramisu blends the classic Italian dessert with Korean flavors. Imagine the fluffiness of mascarpone paired with the roasted, nutty depth of soybean powder and chewy rice cake bites. This guide will walk you through everything from my personal discovery of this dish to pro tips, storage tricks, and nutrition benefits.
The Story Behind Injeolmi Tiramisu
Hey there! I’m Carla, the chef behind PeakFitRecipes.com, and I’m so glad you’re here. A few years ago, while traveling through a Korean neighborhood in Los Angeles, I stumbled upon a tiny café that served injeolmi tiramisu. One bite, and I was hooked. The chewy rice cake layers combined with creamy mascarpone and a dusting of roasted soybean powder created an unforgettable flavor.
Back in my kitchen, I knew I had to recreate it—but with a healthy twist that fits my fitness-focused lifestyle. After several attempts (including one where the rice cakes turned into rubber!), I nailed a recipe that’s both nutritious and indulgent. Just like my air fryer banana oatmeal recipe, this fusion dessert proves you can enjoy delicious treats without sacrificing your wellness goals.
PrintInjeolmi Tiramisu: The Creamy Korean Fusion Dessert You Need to Try
A creamy, nutty Korean twist on tiramisu made with chewy injeolmi rice cake and roasted soybean powder.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 3 hrs 15 mins
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Korean Fusion
- Diet: Vegetarian
Ingredients
Injeolmi (rice cake) – 250g (cubed)
Roasted soybean powder – 4 tbsp
Mascarpone cheese – 1 cup
Greek yogurt – ½ cup
Heavy cream – ¾ cup
Espresso – ¾ cup
Honey – 2–3 tbsp
Vanilla extract – 1 tsp
Cocoa powder – 1 tbsp optional
Instructions
1. Cut rice cake into small cubes and microwave for 15 seconds to soften.
2. Whip mascarpone, Greek yogurt, honey, vanilla, and heavy cream until fluffy.
3. Dip rice cake cubes quickly into espresso.
4. Layer dipped rice cake, cream mixture, and dust with roasted soybean powder.
5. Repeat layers and finish with more kinako powder on top.
6. Refrigerate for at least 3 hours before serving.
Notes
Use Greek yogurt to increase protein.
Swap mascarpone for whipped cottage cheese if preferred.
Store in fridge for 3–4 days or freeze for up to a month.
Why Injeolmi Tiramisu Stands Out
What Is Injeolmi?
- Injeolmi is a traditional Korean dessert crafted by steaming glutinous rice, pounding it to achieve a soft, chewy texture, and finally rolling it in roasted soybean flour (kinako).
It’s subtly sweet, nutty, and perfectly chewy.
The Perfect Fusion
When paired with the creamy layers of tiramisu—mascarpone, espresso-soaked rice cakes, and whipped cream—the result is a fusion dessert that’s lighter, higher in protein (thanks to the rice), and lower in sugar if you swap traditional ladyfingers.
This treat offers the same rich, satisfying texture as my protein cheesecake, but with a completely unique taste
Ingredients and Preparation for Injeolmi Tiramisu
Essential Ingredients
Here’s what you’ll need to make a healthier injeolmi tiramisu:
Ingredient Quantity
Injeolmi (rice cake) 250g (cut into cubes)
Roasted soybean powder 4 tbsp
Mascarpone cheese 1 cup
Greek yogurt (protein swap) ½ cup
Heavy cream (or coconut cream) ¾ cup
Espresso (or strong coffee) ¾ cup
Honey or maple syrup 2–3 tbsp
Vanilla extract 1 tsp
Optional: cocoa powder 1 tbsp for garnish
Pro Tip: You can swap mascarpone for a mixture of cottage cheese and Greek yogurt for extra protein—just like I suggest in my high-protein chocolate mug cake.
How to Make It
Prepare the Rice Cake
Cut injeolmi into small cubes.
Briefly warm them in the microwave for 10–15 seconds to soften.
Mix the Cream Layer
Combine mascarpone, Greek yogurt, honey, vanilla, and whipped heavy cream until fluffy.
Espresso Dip
Dip each rice cake cube quickly into cooled espresso. Don’t soak it too long to avoid sogginess.
Layer It Up
In a dish, add a layer of espresso-dipped rice cakes. Spread half the cream mixture over it. Dust with roasted soybean powder.
Repeat the Layers
Layer another rice cake on top, spread the rest of the cream, and dust generously with more roasted soybean powder
Chill and Set
Refrigerate for at least 2–3 hours before serving.
This process is as simple as prepping my no-bake peanut butter bars, but the flavors are next-level.
Tips, Variations, and Common Mistakes
Avoid These Mistakes
- Soggy Rice Cake: Dip briefly—no more than 2 seconds in espresso.
- Grainy Cream: Use full-fat mascarpone and whip until smooth.
- Dry Texture: Don’t skip the whipped cream; it balances density.
If you’ve made my protein pancakes, you know balance in texture is key—same applies here.
Creative Variations
- Matcha Injeolmi Tiramisu: Swap espresso for matcha.
- Vegan Version: Use coconut cream instead of heavy cream and dairy-free mascarpone.
- High-Protein: Use whipped cottage cheese instead of mascarpone.
- Tiramisu Cake: Stack layers higher in a springform pan for a cake version—similar to how I structure my air fryer egg bites into mini portions.
Serving, Storage, and Nutritional Benefits
How to Serve It Beautifully
Dust the top with extra roasted soybean powder or a mix of kinako and cocoa powder. Slice it like a cake or serve in jars for portion control—perfect if you’re mindful like with my cottage cheese flatbread air fryer recipe.
Storage Tips
| Storage Method | Duration |
|---|---|
| Fridge | 3–4 days |
| Freezer | Up to 1 month |
- Cover tightly to prevent drying.
- If frozen, thaw in the fridge overnight.
Nutritional Benefits
- High in protein from Greek yogurt and rice cake.
- Lower sugar if using honey or sugar-free syrup.
- Rich in antioxidants from espresso and roasted soybean powder.
It’s as macro-friendly as my protein cheesecake but with a unique flavor punch.
1. What Is Injeolmi Tiramisu and Why It’s Trending
Injeolmi tiramisu blends Italian indulgence with Korean tradition, layering mascarpone cream between soft, chewy rice cakes coated in nutty soybean powder.Unlike regular tiramisu, which relies on sponge cake or ladyfingers, injeolmi tiramisu uses soft, chewy rice cake as the base, offering a unique mouthfeel that pairs perfectly with mascarpone cream and espresso.
This dessert became popular thanks to the rise of Korean cafés, Instagram-worthy dessert trends, and viral TikTok recipes. Foodies are drawn to the contrast of textures: the chewiness of injeolmi, the smooth cream, and the subtle bitterness from espresso. Today, injeolmi tiramisu isn’t just loved in Korea but has gained international attention, popping up in fusion bakeries from Los Angeles to London.
Similar to how my Air Fryer Banana Oatmeal offers a creative take on comfort food, injeolmi tiramisu delivers a comforting yet innovative experience that balances indulgence and health.
2. Injeolmi Tiramisu vs. Classic Tiramisu: Key Differences
When comparing injeolmi tiramisu to classic tiramisu, the differences are both structural and flavorful.
While traditional tiramisu features espresso-dipped ladyfingers layered with mascarpone and cocoa, the injeolmi version replaces them with springy Korean rice cakes dusted in nutty kinako powder.
The result is a dessert that’s nuttier, less sweet, and richer in texture. Nutritionally, injeolmi tiramisu often contains fewer refined carbs because it eliminates flour-based cakes. It also offers more fiber and plant protein from the soybean powder and rice.
Just like how my Protein Cheesecake offers a macro-friendly twist on a classic dessert, injeolmi tiramisu stands out as a healthier and more culturally diverse option.
3. Healthier Ingredient Swaps for Injeolmi Tiramisu
Creating a healthier version of injeolmi tiramisu is simple with a few smart swaps. For the cream layer, substitute part of the mascarpone with Greek yogurt or whipped cottage cheese to boost protein while cutting fat. Use natural sweeteners like honey, monk fruit, or stevia instead of sugar.
Additionally, swap heavy cream with coconut cream for a dairy-free option or reduce it entirely if using a firmer whipped yogurt blend. Choose organic injeolmi made from whole-grain glutinous rice when possible for better nutrition.
These swaps are similar to the adjustments I make in my High-Protein Chocolate Mug Cake, where dessert meets fitness goals without compromising flavor.
4. How to Make Vegan Injeolmi Tiramisu
A fully plant-based injeolmi tiramisu is totally achievable. Swap mascarpone for dairy-free versions made from cashew cream or almond-based alternatives. Coconut cream works perfectly in place of heavy cream to maintain richness.
For the rice cake, ensure you select injeolmi made without dairy or honey—most traditional versions are vegan, but check labels. Replace honey with maple syrup or agave, and skip eggs entirely as tiramisu doesn’t require them.
Pair it with a matcha drizzle for a café-style experience, just like I do in my Healthy Matcha Dessert, which shares the same plant-based philosophy.
5. Best Serving Ideas for Injeolmi Tiramisu
Serving injeolmi tiramisu creatively elevates the experience. Present it in glass jars for individual portions or slice it into clean squares from a baking dish. Dust the top generously with roasted soybean powder for a signature look, or combine kinako with cocoa powder for extra depth.
You can also add toasted nuts, black sesame seeds, or drizzle with a thin layer of honey or condensed milk for visual appeal. This presentation style mirrors how I serve my Cottage Cheese Flatbread Air Fryer—simple, clean, but always Instagram-worthy.
6. Common Mistakes to Avoid When Making Injeolmi Tiramisu
A few common pitfalls can ruin injeolmi tiramisu, but they’re easy to avoid:
- Over-soaking the rice cake in espresso leads to a mushy mess. Dip quickly—just 1–2 seconds.
- Under-whipping the mascarpone mixture results in a grainy, unstable cream.
- Skipping the chilling step means the dessert won’t set properly, leading to runny layers.
Just as precision matters in my No-Bake Peanut Butter Bars, mastering timing and textures is crucial for injeolmi tiramisu.
7. Injeolmi Tiramisu for Meal Prep: Can You Make It Ahead?
Yes, injeolmi tiramisu is meal-prep friendly. Prepare it up to three days ahead. Store it in airtight containers in the fridge to maintain freshness without drying out. If freezing, wrap tightly in plastic and place in an airtight box; it keeps well for up to a month.
Thaw in the fridge overnight for best texture. Portioning the tiramisu into jars makes grab-and-go servings simple—similar to how I prep my Air Fryer Egg Bites for busy mornings.
8. Frequently Asked Questions About Injeolmi Tiramisu
- Is injeolmi tiramisu gluten-free?
Yes, if using rice cake made from pure glutinous rice without additives. - Can you replace coffee with matcha or hojicha?
Absolutely. Matcha adds a grassy sweetness, while hojicha delivers a smoky note. - What’s the best rice cake type for tiramisu?
Freshly made injeolmi or soft frozen injeolmi works best. - Is injeolmi tiramisu healthier than regular tiramisu?
Typically yes, especially when made with reduced sugar and higher-protein ingredients—just like my Protein Pancakes that balance indulgence with nutrition.
FAQ Section
What are the three layers of tiramisu?
Traditional tiramisu has espresso-soaked ladyfingers, a mascarpone cream layer, and a dusting of cocoa. In injeolmi tiramisu, the ladyfingers are replaced with chewy rice cake for extra texture.
What is Costco tiramisu made of?
Costco tiramisu typically contains mascarpone, whipped cream, espresso-soaked sponge cake, and cocoa powder. This version is richer but less unique than injeolmi tiramisu.
What’s the difference between tiramisu and tiramisu cake?
Tiramisu is typically a soft layered dessert served in dishes, while tiramisu cake is structured with thicker sponge layers. You can easily turn injeolmi tiramisu into a cake form with firmer layering.
Conclusion
If you’ve been searching for a dessert that feels indulgent but still fits your healthy lifestyle, this injeolmi tiramisu is your answer. The dessert boasts a lusciously creamy consistency with nutty undertones, a hint of sweetness, and an irresistibly satisfying mouthfeel. Just like every recipe on PeakFit Recipes, it proves you can eat well and feel great without sacrifice.