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Tiramisu Crepe Cake Recipe

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4.2 from 9 reviews

This Tiramisu Crepe Cake is a decadent layered dessert featuring delicate crepes infused with espresso, filled with smooth mascarpone cream, and dusted with cocoa powder. Slowly chilled to meld the flavors, this elegant cake serves 8 and offers a unique twist on traditional tiramisu by using thin, light crepes instead of ladyfingers.

Ingredients

Crepes

  • 2 large eggs (room temperature)
  • 50 g granulated sugar
  • 80 g cake flour
  • 1 tablespoon instant espresso powder
  • 40 g unsalted butter (melted and cooled)
  • 400 g milk (room temperature or warmed with the butter)
  • 1/2 teaspoon vanilla extract

Mascarpone Cream

  • 500 g mascarpone cheese (cold)
  • 400 g whipping cream (cold)
  • 100 g powdered sugar
  • 1 1/4 teaspoons vanilla extract
  • 1 tablespoon cocoa powder (for dusting)

Instructions

  1. Mix Batter: In a large mixing bowl, whisk together the eggs, granulated sugar, cake flour, and instant espresso powder until combined. Add the melted butter, milk, and vanilla extract; whisk until the batter is smooth and homogenous.
  2. Strain Batter: Pour the batter through a fine mesh sieve into another bowl to remove any lumps. Cover with plastic wrap and refrigerate for 1 hour to allow the batter to thicken and hydrate.
  3. Heat Pan: Preheat a small frying pan over medium heat for 5 to 10 minutes until it is evenly hot, which will ensure even cooking of the crepes.
  4. Cook Crepes: Using a 1/4 cup measuring cup or ladle, pour batter into the center of the pan and immediately swirl to spread it thinly and evenly. Cook for about 3 minutes until edges brown slightly and the crepe lifts off easily. Transfer to a parchment-lined wire rack to cool. Repeat until you have around 15 crepes.
  5. Prepare Mascarpone Cream: In a large bowl, beat the cold mascarpone cheese with an electric mixer until smooth. Add cold whipping cream, powdered sugar, and vanilla extract, mixing until airy and smooth.
  6. Assemble Cake: Place a cake board on a turntable and set the first crepe in the center. Spread a scoop (about 4 tablespoons) of mascarpone cream evenly over the crepe, leaving a clean edge for a neat appearance. Lightly dust cocoa powder over the cream using a fine sieve.
  7. Layer: Add another crepe on top and repeat the layering with cream and cocoa until all crepes and cream are used, building a tall, layered cake.
  8. Decorate Top: Transfer remaining mascarpone cream to a piping bag, cut off the tip, and pipe dollops on top of the cake. Sprinkle additional cocoa powder over the dollops for garnish.
  9. Chill: Refrigerate the assembled crepe cake for at least 4 hours or overnight to let the cream set and flavors meld before slicing and serving.

Notes

  • Ensure the eggs and milk are at room temperature to achieve a smooth batter.
  • Refrigerating the batter helps to relax the gluten and results in tender crepes.
  • Use a non-stick pan for easier crepe flipping.
  • The cake can be prepared a day ahead to enhance flavor development.
  • For a stronger coffee flavor, brush cooled crepes lightly with brewed espresso before layering.

Find it online: http://bitezly.com/tiramisu-crepe-cake-recipe/