Tiramisu Crêpe Cake
All the flavours of a classic tiramisu in an elegant, layered dessert. Delicate chocolate coffee crêpes are stacked with silky mascarpone cream, then finished with swirls of whipped topping and a generous dusting of cocoa.
How long will it take?
1 hour 15 minutes + chilling time
What’s the serving size?
Serves 10
What do I need?
For the Crêpes
- 500 mL milk
- 4 large eggs
- 60 g unsalted butter, melted
- 200 g plain flour
- 30 g cocoa powder
- 40 g caster sugar
- 1 tbsp instant espresso powder
- Pinch of salt
For the Mascarpone Filling
- 500 g mascarpone
- 500 mL thickened cream
- 80 g icing sugar
- 2 tsp vanilla extract
For the Coffee Syrup
- 125 mL strong espresso coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 1 tbsp caster sugar
To Finish
- 250 mL thickened cream
- 1 tbsp icing sugar
- Cocoa powder for dusting
How do I make it?
- Place milk, eggs and melted butter in a large bowl and whisk to combine. Sift in flour, cocoa powder, sugar, espresso powder and salt. Whisk until smooth. Cover and refrigerate for at least 30 minutes.
- Heat a lightly greased 20-centimetre non-stick frying pan over medium heat.
- Pour in enough batter to thinly coat the base of the pan. Cook for 1 minute, then flip and cook for a further 20-30 seconds.
- Transfer to a plate and repeat with remaining batter, stacking the crêpes between sheets of baking paper. You should end up with approximately 18-20 crêpes.
- Set crêpes aside to cool completely.
- Make the filling by adding cream, icing sugar and vanilla to the bowl of an electric mixer. Whip until soft peaks form.
- In a separate bowl, briefly stir the mascarpone to soften.
- Fold the whipped cream into the mascarpone until smooth and fluffy.
- Prepare the coffee syrup by combining cooled espresso, coffee liqueur and sugar. Stir until the sugar has dissolved.
- To assemble the cake, place one crêpe on a serving plate or cake board.
- Lightly brush with coffee syrup, then spread with about 2 tablespoons of mascarpone filling. Top with another crêpe and repeat until all crêpes are used, finishing with a final layer of filling on top. Spread a thin layer of remaining mascarpone cream around the sides for a rustic finish.
- Whip the additional cream with icing sugar until stiff peaks form. Pipe or spoon dollops of cream over the top of the cake and dust generously with cocoa powder.
- Refrigerate for at least 4 hours, preferably overnight, before slicing.
TOP TIPS
- Chilling overnight makes the layers easier to slice neatly.
- A serrated knife dipped in hot water will give the cleanest slices.
- For a stronger tiramisu flavour, add an extra tablespoon of coffee liqueur to the syrup.
- The cake can be assembled up to 2 days in advance. Keep refrigerated and dust with cocoa powder just before serving.
- Don’t worry if the sides aren’t perfectly smooth. A rustic finish showcases the beautiful layers and gives this cake its handmade charm.
