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.

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