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Tiramisu Crêpe Cake

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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. Recipe courtesy of Egg Farmers of Canada, a proud sponsor of Taste Canada Awards.
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 3 hours
Total Time 40 minutes
Servings 12 people
Calories 430kcal

Ingredients

Crêpes:

  • 3 cups milk, at room temperature
  • 2 1/4 cups all-purpose flour
  • 6 eggs at room temperature
  • 1/4 cup butter, melted
  • 1/4 tsp salt
  • 2 tbsp canola oil

Filling:

  • 3 egg yolks
  • 2 tbsp granulated sugar
  • 2 tbsp strongly brewed espresso
  • 1/4 cup 35% whipping cream
  • 1/4 cup icing sugar
  • 1/4 tsp ground cinnamon
  • 1 tub 450 g mascarpone cheese

Assembly:

  • 1/4 cup strongly brewed espresso, cold
  • 2 tbsp coffee liqueur
  • 1 tbsp cocoa powder

Instructions

  • 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.

Notes

  • 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.

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