The Dreamy Tiramisu Crepe Cake Recipe
Indulge in layers of rich coffee-soaked crepes and creamy mascarpone filling with this exquisite recipe for Tiramisu Crepe Cake.
Equipment
- Blender or mixing bowls and whisk
- Non-stick 9-inch crêpe pan or skillet
- Offset spatula or rubber spatula
- Stand mixer or hand mixer
- Mixing bowls
- Fine mesh sieve (for dusting cocoa)
- 8-inch springform pan
- Parchment paper
- Plastic wrap
Ingredients
Coffee Crêpes
- 8 large eggs
- 830 g whole milk
- 120 g brewed espresso or strong coffee
- 1/2 cup melted butter
- 50 g granulated sugar
- 2 tablespoons amaretto or coffee liqueur
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour, sifted
Creamy Mascarpone Filling
- 1 1/2 cups cold heavy whipping cream
- 8 ounces mascarpone cheese or cream cheese, softened
- 1 cup sweetened condensed milk
- 1 cup unsalted butter, brought to room temperature
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon Amaretto or similar flavored liqueur
- 1/4 cup unsweetened cocoa powder
Instructions
Making the Coffee Crêpes
- Add all crepe ingredients to a blender and blend until smooth. If using a smaller blender, work in batches. No blender? Whisk wet ingredients first, then slowly incorporate flour until lump-free.
- Heat a non-stick 9-inch pan over medium. Pour in 1/4 cup of batter and swirl to coat the pan. Cook until edges are golden, then flip and cook the other side for about 30 seconds. Stack finished crepes and let them cool.
Making the Cream Filling
- Beat softened butter in a stand mixer with the paddle attachment for about 5 minutes until light and fluffy.
- Switch to the whisk, add cold mascarpone, and mix until smooth. Add condensed milk, vanilla, salt, and Amaretto. Whisk briefly to combine.
- In a separate bowl, whip heavy cream to soft peaks. Gently fold into the butter mixture and whisk just until fluffy. Do not overmix.
Assembling the Cake
- Line an 8-inch springform pan with parchment. Place one crepe down, spread a layer of filling (about 1/4 cup), and dust with cocoa powder. Repeat until all crepes are used, finishing with a plain crepe on top.
- Cover with plastic wrap and chill overnight to set.
- Once set, flip onto a serving plate, remove the pan, and dust the top with more cocoa. Let sit at room temp for 30 minutes before slicing.
