Tiramisu Crepe Cake (Printable Version)
Soft crepes stacked with rich mascarpone cream and espresso, finished with a dusting of cocoa powder.
# Ingredients Required:
→ Crepe Batter
01 -
120 g all-purpose flour
02 -
360 ml whole milk
03 -
3 large eggs
04 -
30 g melted butter
05 -
0.25 tsp salt
06 -
25 g granulated sugar
07 -
1 tsp vanilla extract
→ Filling
08 -
450 g mascarpone cheese
09 -
240 ml heavy cream
10 -
40 g powdered sugar
→ Assembly
11 -
120 ml espresso or strong brewed coffee
12 -
Unsweetened cocoa powder for dusting
# Guide to Cooking:
01 -
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
02 -
In a blender or bowl, whisk together flour, milk, eggs, sugar, melted butter, vanilla extract, and salt until smooth. Let the batter rest for 30 minutes.
03 -
Pour 60 ml (¼ cup) of batter into the preheated pan, swirling to coat evenly. Cook each crepe for 1–2 minutes per side until lightly golden. Stack crepes with parchment paper between each and allow to cool.
04 -
Whip heavy cream to soft peaks. In a separate bowl, combine mascarpone cheese with powdered sugar and vanilla extract, then gently fold in the whipped cream. Reserve 120 ml (½ cup) for the top layer.
05 -
Lightly brush each crepe with espresso, then spread a thin layer of mascarpone cream. Repeat layering until all crepes are stacked, allowing them to rest between layers to absorb moisture.
06 -
Top the final crepe with the reserved mascarpone cream. Smooth the edges, cover, and chill for at least 4 hours, preferably overnight.
07 -
Before serving, dust generously with unsweetened cocoa powder. Slice with a sharp knife and enjoy.
# Extra Suggestions:
01 -
Allowing the batter to rest improves crepe tenderness and texture.
02 -
Resting the crepe layers with cream and espresso allows flavors to meld and ensures moisture absorption.