This tiramisu crepe cake is perfect for any brunch or dessert spread. The twist on a classic tiramisu features layers of thin crepes, sweetened espresso and creamy whipped mascarpone. It is surprisingly simple to make, as long as you don’t mind dedicating a little time to making 20 crepes! I highly suggest using a non-stick skillet & letting the batter rest for 30 minutes for best results.
Related: Tiramisu Brownies
ingredients
For the crepes:
For the filling:
directions
For the crepes: In a large mixing bowl, stir together flour, sugar and salt. Create a well in the centre. Add eggs, butter, water, milk and vanilla extract. Whisk until batter is smooth and let stand at room temperature for 30 minutes.
Heat and lightly grease a 6-inch non-stick skillet over medium heat. Pour and swirl in the batter to create a thin crepe, roughly ¼ cup at a time, until you have made 20 crepes. Let cool as you prepare the filling.
For the filling: In a large mixing bowl, beat together mascarpone, powdered sugar, whipping cream and vanilla extract until fluffy.
In a small mixing bowl, stir together espresso and sugar.
When ready to assemble, start with a crepe followed by a light brushing of the espreso mixture and finish with a thin layer of the mascarpone filling. Repeat with remaining crepes. Finish with a generous dusting of cocoa powder.
Refrigerate until ready to slice and serve! Best enjoyed within 48 hours.
