My bf cooks all my meals for a full day!

Ingredients

• 5 slices White Sandwich Bread (soft, standard sliced bread)
• 2 tablespoons Peanut Butter (creamy, unsalted)
• 2 tablespoons Grape Jelly (any brand)
• 1 piece Large Egg (room temperature)
• 1 teaspoon Unsalted Butter (for frying, softened)
• 200 grams Ground Beef (80% lean)
• 1 cup Nacho Cheese Sauce (store‑bought or homemade)
• 0.5 cup Shredded Cheddar Cheese (sharp)
• 1 cup Doritos (Nacho Cheese flavor) (crushed lightly)
• 0.25 cup Sour Cream (full‑fat)
• 0.25 cup Romaine Lettuce (shredded)
• 0.25 cup Tomato (diced, seedless)
• 1 piece Mini Flour Tortilla (6‑inch diameter)
• 12 pieces Ladyfingers (Savoiardi) (store‑bought)
• 1 cup Espresso Coffee (strong, cooled)
• 8 ounces Mascarpone Cheese (room temperature)
• 0.25 cup Granulated Sugar (fine)
• 3 pieces Egg Yolks (pasteurized if concerned about raw eggs)
• 0.5 cup Heavy Cream (cold)
• 1 tablespoon Cocoa Powder (unsweetened, for dusting)
• 1 tablespoon Dark Chocolate Shavings (optional garnish)
• 1 tablespoon Coffee Liqueur (optional, adds depth)

Instructions

1. Assemble Uncrustable Sandwiches

   Lay out four slices of bread. Spread 1 tbsp peanut butter on one slice and 1 tbsp jelly on the adjacent slice, then press together to form a sandwich. Trim the crusts off with a knife for a perfect square, then repeat for the second sandwich.

   Time: PT5M

2. Fry Egg Inside Bread

   Heat the frying pan over medium heat and melt 1 tsp butter. Place one whole slice of bread in the pan, crack the egg onto the bread, and season with a pinch of salt. Cook until the whites are set but the yolk is still runny, about 2‑3 minutes, then flip gently to toast the other side for another minute.

   Time: PT5M

   Temperature: Medium heat

3. Prepare Crunch Wrap Filling

   In a small saucepan, heat the nacho cheese sauce over low‑medium heat until smooth, about 3 minutes. Meanwhile, brown the ground beef in a skillet, breaking it up with a spatula, until fully cooked (160°F/71°C), about 5 minutes. Drain excess fat.

   Time: PT8M

   Temperature: Low‑medium

4. Assemble Doritos Crunch Wrap

   On a plate, spread a layer of the warm cheese sauce, add the cooked ground beef, sprinkle shredded cheddar, then top with crushed Doritos, a dollop of sour cream, shredded lettuce, diced tomato, and extra cheese if desired. Place the mini tortilla on top and fold the edges over to seal.

   Time: PT4M

5. Make Espresso Soak for Tiramisu

   Combine 1 cup strong espresso with 1 tbsp coffee liqueur (if using) in a shallow bowl. Set aside to cool.

   Time: PT2M

6. Prepare Mascarpone Cream

   In a mixing bowl, whisk together 3 egg yolks and 0.25 cup granulated sugar until pale and thick, about 3 minutes. Add the mascarpone cheese and mix until smooth. In a separate bowl, whip 0.5 cup heavy cream to soft peaks, then fold the whipped cream into the mascarpone mixture gently.

   Time: PT10M

7. Layer Tiramisu

   Dip each ladyfinger quickly (1‑2 seconds) into the espresso mixture; do not soak fully. Arrange a single layer of soaked ladyfingers in the bottom of the baking dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream. Smooth the top with a spatula.

   Time: PT5M

8. Chill and Finish Tiramisu

   Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours (or overnight). Before serving, dust the top generously with cocoa powder using a fine mesh sieve and garnish with dark chocolate shavings if desired.

   Time: PT4H

Nutrition Facts

Calories

2500

Protein

85 g

Carbohydrates

260 g

Fat

115 g

Fiber

15 g