therealdesign

Served over Toasted Pound Cake
Yields approx. 8 servings

Ingredients

• Unsalted Butter..... ½ lb
• Vietnamese Cinnamon..... 1 T
• Sara Lee Pound Cake
  Cut in 1” slices then cut on the bias (triangle)..... 8
• Egg yolks..... 8
• Sugar..... 1½ cup
• Meyer lemon zest..... 1 tsp
• Sweet Marsala Wine..... ¾ cup
• Raspberries..... 2 pints
• Fresh Whipped Cream..... 1½ cup
• Mint sprigs... garnish

Method

1. Place a wonton wrapper on a clean dry surface and brush the edges with water
2. Place a teaspoon of the cheesecake onto the center of the wrapper. Be careful not to over fill it to prevent them from bursting when they are steaming
3. Place one raspberry in the center of the cheesecake and gently press it downwards
4. Use your finger to moisten the edges of the wrapper with water or egg wash.
5. Once the edges have been moistened, fold the wrapper in half to create a rectangular shape.
6. Press around the outer edges to make sure that the wonton has sealed and press out any air that might be trapped around the filling.
7. Moisten the sides again with water and fold the wrapper in half one more time