Tiramisu Crêpe Cake

This take on tiramisu is made with layers of crêpes and a rich espresso mascarpone filling to create an eye-catching brunch item or dessert that will wow any crowd. 

Prep Time: 15 minutes

Cook Time: 25 minutes

Chill Time: 3 hours

Servings: 12



3 cups (750 mL) milk, at room temperature

2 1/4 cups (550 mL) all-purpose flour

6 eggs, at room temperature
1/4 cup (60 mL) butter, melted

1/4 tsp (1 mL) salt
2 tbsp (30 mL) canola oil


3 egg yolks

2 tbsp (30 mL) granulated sugar

2 tbsp (30 mL) strongly brewed espresso

1/4 cup (60 mL) 35% whipping cream

1/4 cup (60 mL) icing sugar

1/4 tsp (1 mL)ground cinnamon

1 tub (450 g) mascarpone cheese


1/4 cup (60 mL) strongly brewed espresso, cold

2 tbsp (30 mL) coffee liqueur

1 tbsp (15 mL)  cocoa powder


Crepes: In blender, combine milk, flour, eggs, melted butter and salt; mix until smooth. Strain and let stand for at least 30 minutes (batter should be consistency of thick cream; thin with a little water if needed).

Heat 10-inch (25 cm) nonstick skillet set over medium heat; brush with some of the oil. Pour 1/3 cup (75 mL) batter into pan, swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crêpe begins to curl around edges; flip and cook for 30 seconds or until set. Repeat with remaining batter, brushing pan with oil as needed. Transfer to parchment paper–lined baking sheet. Let cool completely.

Filling: In heatproof bowl set over saucepan of gently simmering water, whisk together egg yolks, sugar and espresso for about 5 minutes or until hot, thick and consistency of soft pudding. Mixture should form ribbons when whisk is lifted (do not overcook or mixture will curdle). Remove from heat; let cool completely.

Using electric mixer, whip cream until stiff peaks form; beat in icing sugar and cinnamon. In large bowl, whip mascarpone until light and fluffy; fold in egg yolk mixture. Fold in half of the whipped cream, then remaining whipped cream. Cover and refrigerate for 30 to 60 minutes.

Assembly: Stir espresso with coffee liqueur. Place one crêpe on serving plate; spread with 2 tbsp (30 mL) filling. Brush lightly with some of the espresso mixture. Repeat with remaining crêpes to make stack. Refrigerate for at least 2 hours. To serve, dust with cocoa and slice into wedges.


  • Substitute espresso and 1 tbsp (15 mL) sugar for coffee liqueur if desired.
  • Garnish with chocolate-covered espresso beans if desired.
  • Crêpes can be made 2 to 3 days in advance.

Nutrition Facts

Per 1/12 recipe

Calories 430

Fat 31g

Saturated Fat 15g

Trans Fat 0.4g

Cholesterol 210mg

Sodium 160mg

Carbohydrate 27g

Fibre 1g

Sugars 9g

Protein 11g

Recipe courtesy of Egg Farmers of Canada, a proud sponsor of Taste Canada Awards.

Soy Stained Devilled Eggs and Dungeness Crab

Chef Trevor Bird from Vancouver loves cooking with eggs, and always has an interesting take on classics! He created this delicious dish and original spin on devilled eggs for Egg Farmers of Canada – they will impress your guests for sure!

Prep Time: 20 minutes

Cook Time: N/A

Serves 8

Soy Stained Eggs:

4 eggs

1 cup (250 mL) soy sauce

1 cup (250 mL) rice wine vinegar

2 tbsp (30 mL) Sriracha sauce

Boil water; place eggs in water and cook for 12 minutes. Remove and chill in ice bath.

Place eggs in soy sauce, rice wine vinegar, and Sriracha sauce and let sit in refrigerator for 2 days. Remove and cut in half.

Dungeness Crab Filling:

4 egg yolks (removed from soy stained eggs)

4 green onions, grilled and sliced plus extra for garnish

1 tsp (5 mL) sesame oil

1 tsp (5 mL) rice wine vinegar

4 tsp (20 mL) mayonnaise

1 squeeze lime juice

4 tsp (20mL) crab, picked

1 pinch salt

Mix all ingredients together and fill in the stained egg halves.

Top with a slice of grilled green onion.

Nutrients per Serving: 

Calories  65

Fat  5 g

Saturated Fat  1 g

Trans Fat  0 g

Sodium  165 mg

Sugars  0 g

Protein  4 g

Fibre  0 g

Carbohydrate  1 g

Recipe courtesy of Egg Farmers of Canada, a proud sponsor of Taste Canada Awards.

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