Indulge your sweet cravings with this expert tiramisu-style crepe cake, a layered masterpiece that combines delicate crepes, velvety mascarpone cream, coffee essence, and a dusting of cocoa powder. As a professional pastry enthusiast with years of recipe testing, I can attest: one bite leads to many more. For an elevated touch, brush crepes with hazelnut spread. Warning: this dessert is addictive—enjoy responsibly to savor every moment without overindulgence. Let's get baking!
How to Make Tiramisu-Style Crepe Cake
General Information
- Preparation time: 40 min
- Resting time: 1 hour
- Cooking time: 15 min
- Total time: 55 min + 1h rest
- Serves: 6 people
Ingredients
For the crepes:
- 500ml milk
- 250g flour
- 50g cooled melted butter
- 4 eggs
- 2 tbsp sugar / 1 sachet vanilla sugar / 1 pinch salt
For the tiramisu cream:
- 500g mascarpone
- 250ml unsweetened whipping cream
- 150g sugar
- 100ml coffee
- Bitter cocoa powder
Preparation
For the crepes:
- Place flour, sugars, and salt in a large bowl.
- Add eggs and a quarter of the milk.
- Mix to form a smooth, thick batter.
- Gradually whisk in remaining milk.
- Incorporate cooled melted butter and mix well.
- Rest batter for 1 hour.
- Heat a crepe pan with a knob of butter.
- Pour a ladle of batter, cook both sides, and flip.
- Stack on a plate and cover with foil.
For the tiramisu cream:
- Brew coffee and cool completely; refrigerate.
- Whip mascarpone with 100g sugar using an electric mixer until smooth.
- Blend in cold coffee.
- In another bowl, whip cream with remaining 50g sugar to stiff peaks.
- Gently fold into mascarpone-coffee mixture.
Assembly
- Line a 20cm high-sided mold with plastic wrap or parchment.
- Spread a thin layer of cream on bottom, add a crepe, more cream, and cocoa dusting.
- Repeat layers until ingredients are used (reserve some cream for topping).
- Wrap and chill 3-4 hours.
- Unmold onto a platter, top with remaining cream and cocoa.
- Slice, serve, and enjoy!
