Hey there, food lovers! It’s Anne Carter from “Beyond The Bayou Blog” bringing you another mouthwatering creation. Today, I’ve made a timeless favorite: Tiramisu Crepe Cake.
This culinary masterpiece combines the rich, velvety texture of traditional tiramisu with the delicate layers of tender crepes, creating a dessert sensation that’s sure to impress.
Each layer is infused with the classic flavors of coffee, mascarpone cheese, and cocoa, perfectly balanced to tantalize your taste buds with every bite.
Whether you’re celebrating a special occasion or simply craving a luxurious treat, this Tiramisu Crepe Cake promises to elevate your dessert experience to new heights. Follow along as we guide you through crafting this decadent delight at home.
Try More Cake Recipes!
- Buttercream-Coconut Cake
- Chocolate Lava Cake
- German Chocolate Cake
- Boiled Fruit Cake
- Russian Honey Cake
Equipment
- Mixing Bowl
- Whisk
- Crepe Pan
- Spatula
- Measuring Cups
- Sieve
- Serving Plate
Ingredients
For the crêpes
- 1 2/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 tsp. salt
- 4 medium eggs
- 4 medium egg yolks
- 1/2 cup butter melted and cooled
- 2 cups milk plus more if needed
- butter or oil for frying
For the mascarpone cream
- 26.5 oz. mascarpone
- 7.5 oz. cream cheese
- 1 1/4 cups confectioners’ sugar
- 1 tsp. instant espresso powder
- 3 –4 tbsp. amaretto
- 1.8 oz. cocoa powder
Instructions
- Melt butter, let it cool until handwarm, then set aside.
- In a large bowl, combine flour, sugar, and salt. In a separate bowl, whisk eggs and yolks, then add to the flour mixture. Slowly pour in melted butter while mixing. Gradually add milk until batter is smooth (not too thick).
- Cover the bowl and set aside for 30-45 minutes.
- Heat a crêpe pan with butter or oil. Cook crêpes until golden on both sides, about 7 inches in diameter. Stack on a plate and refrigerate for 1 hour.
- Meanwhile, prepare the cream: mix mascarpone and cream cheese until fluffy. Add confectioners’ sugar, espresso powder, and amaretto. Chill for 30 minutes.
- To assemble, spread a thin layer of cream on the first crêpe, dust with cocoa powder, and place another crêpe on top. Repeat layering until desired height. Spread remaining cream on top or use a piping bag.
- Refrigerate for 30 minutes, dust with cocoa powder, then serve. Store leftovers covered in the fridge. If liquid appears around the cake, simply remove and enjoy!
Tips You Should Try!
- Double Up on Crepes: Got two pans of the same size? Perfect! Cook twice the amount of crepes simultaneously to speed up the process without sacrificing quality.
- Creamy Perfection: To achieve that dreamy, lump-free cream, remember to let your cream cheese chill out at room temperature while keeping the heavy cream extra chilly. This little temperature dance ensures a velvety smooth texture every time.
- Level Up with a Springform Pan: Keep those crepe layers in line by using a Springform pan. It not only maintains even sides but also ensures your cake stays perfectly leveled for that Instagram-worthy presentation.
- Patience is Key: As tempting as it may be to dive into your creation right away, exercise some restraint. Let your Tiramisu Crepe Cake chill in the fridge for a solid 24 hours. This crucial step not only sets the cake for a stable slice but also allows the flavors to meld together beautifully, resulting in a truly decadent dessert experience.
What to Serve with Tiramisu Crepe Cake?
