It’s the kind of treat that feels both nostalgic and novel, like café meets confectionery in a single, satisfying bite. The mochi shell is soft and chewy with a subtle sweetness, while the tiramisu-inspired filling is lush and creamy—think mascarpone, a hint of espresso, and a dusting of cocoa.
The result is a dessert that’s delicate, dreamy, and downright addictive. In a small bowl, whisk together the mascarpone, heavy cream, powdered sugar, vanilla, and espresso until smooth and creamy.
Spoon small dollops (about 1 tsp each) onto a parchment-lined tray and freeze for at least 45 minutes, or until firm enough to shape. In a microwave-safe bowl, mix mochiko, granulated sugar, and espresso powder.
