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A creamy, nutty Korean twist on tiramisu made with chewy injeolmi rice cake and roasted soybean powder.
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
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.
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.
Find it online: https://www.peakfitrecipes.com/injeolmi-tiramisu-recipe/