Tiramisu Crepe Cake.

We combined two of our favorite things and made this Tiramisu Crepe Cake! It consists of a 50 layer cake, with a rich espresso mascarpone cream filling and a light dusting of cocoa powder on top of each layer for a hint of chocolate flavor. It’s the ultimate dessert!

When deciding what to make for our next recipe, we thought why not combine a crepe cake, and tiramisu? It turned out SO good and it’s gorgeous too! It looks complicated to make, but don’t let that intimidate you! It’s actually pretty simple to make, and it’s really fun!

Crepe Ingredients:

Butter: Make sure the butter is melted, and the 2 Tbsp. is for greasing the pan when cooking the crepes.

Flour: Be sure to use regular all-purpose flour.

Sugar: This recipe uses white sugar.

Salt: Using just a bit of salt balances out the sweetness and brings out flavor.

Milk: Make sure your milk is room temperature! We used 2% milk. 

Water: Again, make sure the water is room temperature!

Eggs: This recipe uses 4 large eggs. Use room temperature eggs.

Vanilla Extract: Adding vanilla extract to the crepe batter adds a nice flavor to the crepes!

Espresso Powder + Warm Water: Mix the espresso powder and warm water to make espresso to add to the cream.

Heavy Cream: Make sure your heavy cream is cold so it will whip up better. 

Mascarpone: Mascarpone is what makes this cake tiramisu flavored, as regular tiramisu has a mascarpone cream filling.

Powdered Sugar: Powdered sugar adds sweetness to the cream.

Vanilla Extract: Vanilla Extract adds a nice sweetness to the cream.

Cream Filling Ingredients:

Espresso Powder + Warm Water: Mix the espresso powder and warm water to make espresso to add to the cream.

Heavy Cream: Make sure your heavy cream is cold so it will whip up better. 

Mascarpone: Mascarpone is what makes this cake tiramisu flavored, as regular tiramisu has a mascarpone cream filling.

Powdered Sugar: Powdered sugar adds sweetness to the cream.

Vanilla Extract: Vanilla Extract adds a nice sweetness to the cream.

As always, we hope you enjoyed this recipe! And if you try it, be sure to comment down below, and tag us on Instagram so we can see what you make! -Aubrey and Tara

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tiramisu Crepe Cake!


  • Author: Corrigan Sisters
  • Total Time: 5 hrs + chilling time
  • Yield: 12 servings 1x

Description

We combined two of our favorite things and made this Tiramisu Crepe Cake! It consists of a 50 layer cake, with a rich espresso mascarpone cream filling and a light dusting of cocoa powder on top of each layer for a hint of chocolate flavor. It’s the ultimate dessert!


Ingredients

Units Scale

For the Crepes:

6 Tbsp. melted unsalted butter + 2 Tbsp. for the pan

2 cups all-purpose flour

1/4 cup white sugar

1/4 tsp. salt

2 cups milk, room temp.

1/2 cup water, room temp.

4 large eggs, room temp.

2 tsp. vanilla extract

For Cream Filling:

4 tsp. warm water

4 tsp. espresso powder

3 cups heavy cream, cold

16 oz. mascarpone

2 cups powdered sugar

2 tsp. vanilla extract

1/4 cup cocoa powder

Whipped Cream Topping:

1/2 cup heavy cream, cold

2 Tbsp. powdered sugar

1 tsp. cocoa powder


Instructions

1. For the Crepes: We recommend making the crepe batter in a blender, but you can also just whisk it. To a bowl or blender, add in 6 Tbsp. melted butter, 2 cups all-purpose flour, 1/4 cup white sugar, 1/4 tsp. salt, 2 cups milk, 1/2 cup water, 4 large eggs, and 2 tsp. vanilla extract. Blend or whisk until no lumps remain and the batter is smooth.

2. Heat up an 8-inch pan over medium heat, and add a bit of butter. Let that melt, then pour on about 3-4 Tbsp. of batter. Quickly swirl the pan so the batter coats the whole pan. Let that cook for about 1 minute, flip the crepe then let that cook for another minute. Repeat with the rest. You should have about 25 crepes in all. Set aside.

3. For the Cream Filling: To a small bowl, with a fork mix together 4 tsp. warm water and 4 tsp. espresso powder. Set that aside to cool. Now, with a hand mixer, beat 3 cups of heavy cream until stiff peaks. In a separate bowl, beat together 16 oz. mascarpone, 2 cups powdered sugar, 2 tsp. vanilla extract, and the espresso. Now with a spatula, fold in the whipped cream.

4. To Assemble: To a cake stand, place on one crepe, then add a dollop of the cream and smooth it out. Sift on a light sprinkle of cocoa powder, and repeat until the cake is done, finishing it with a crepe. Chill in the fridge.

5. For the Whipped Cream Topping: With a hand mixer, beat together 1/2 cup heavy cream and 2 Tbsp. powdered sugar. Beat until stiff peaks form.

6. Remove the cake from the fridge and pipe on dollops of the cream. Finish with a dusting of cocoa powder.

7. Slice and enjoy!

  • Prep Time: 2 hrs.
  • Cook Time: 1 hr.
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French/Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating