Description
Tiramisu Crepe Cake is a layered dessert combining soft crepes with a rich mascarpone and espresso filling, perfect for special occasions.
Ingredients
Scale
- 6 Tablespoons unsalted butter (plus 5 more Tablespoons for the pan)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup water
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons espresso powder
- 2 teaspoons warm water
- 1 and 1/2 cups cold heavy cream
- 1 Tablespoon rum or Grand Marnier (optional)
- 8 ounces mascarpone cheese
- 1 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder (optional)
- 1/2 cup cold heavy cream (for topping)
- 1 Tablespoon rum or Grand Marnier (optional, for topping)
- 2 Tablespoons confectioners sugar (for topping)
- 1 teaspoon unsweetened cocoa powder (optional, for topping)
Instructions
- Melt 6 tablespoons butter and let cool. Blend butter, flour, sugar, salt, milk, water, eggs, and vanilla until smooth. Chill batter 1 hour to overnight.
- Heat an 8-inch non-stick skillet with butter. Pour 3-4 tablespoons batter, swirl thinly. Cook 1-2 mins until edges lift, flip, cook 30 seconds. Repeat to make ~28 crepes.
- Dissolve espresso powder in warm water. Whip cold heavy cream until soft peaks, add rum or Grand Marnier if using. Mix mascarpone, confectioners sugar, vanilla, and espresso mixture until smooth. Fold in whipped cream gently.
- On serving plate, spread a thin layer of filling to stabilize. Layer one crepe, spread 2 tablespoons filling, dust cocoa powder if desired. Repeat layers, finishing with a crepe on top.
- Whip cold heavy cream with confectioners sugar and rum or Grand Marnier until medium peaks. Spread or pipe on top of cake. Dust with cocoa powder. Refrigerate at least 3 hours before serving.
Notes
- Resting the batter improves crepe texture by reducing bubbles.
- Cook crepes over medium heat to avoid burning or tearing.
- Do not overwhip cream to prevent grainy texture.
- Optional alcohol can be omitted without affecting flavor significantly.
- Store cake covered in fridge; best consumed within 3-5 days.
- For gluten-free, substitute flour with gluten-free blend.
- Vegan substitutions: flax eggs, coconut cream, and plant-based milk.
- Prep Time: 30 minutes (plus 1 hour chilling)
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake (crepes cooked on stovetop, cake assembled cold)
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Tiramisu Crepe Cake, layered tiramisu dessert, mascarpone crepe cake, coffee crepe cake, creamy tiramisu cake