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Tiramisu Crepe Cake

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Preparation time: 100 min
Difficulty: Medium
Serves 14 people
5 Average Rating

Layers of coffee crepes, mascarpone cream and cocoa turn classic tiramisu flavours into one impressive crepe cake. It’s made ahead, so you can relax when it’s time to serve. A showstopping dessert for Pancake Day, Easter, Mother’s Day, Father’s Day or whenever you’re entertaining.

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Ingredients

Number of servings

The original recipe is for 14 servings.

Adjusting the number of serves may require changes to cooking times and ingredient proportions.

  • Crepes
  • Filling

Method

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  1. Warm ½ cup of the milk and stir in coffee and sugar until dissolved. Set aside to cool slightly.  
  2. Whisk together eggs, remaining milk and melted butter in a large bowl until smooth. Then incorporate coffee-infused mixture. Place a sieve over the bowl, sift flour and whisk until smooth.
  3. Place a sieve over a large jug. Strain batter through sieve into jug to remove lumps.
  4. Heat a 24cm non-stick frying pan (21cm base measurement) over medium-low heat. Grease lightly with butter or oil if necessary.  
  5. Hold the pan at an angle and pour some batter on one side, swirling around to evenly and thinly cover the base.
  6. Cook for about 2 minutes until lightly golden. Loosen edges with a heatproof spatula and turn over. Cook the other side for 1 minute. Place on a plate. Repeat to make 18-20 crepes, stacking crepes on top of each other. Cover with cling wrap and allow to cool completely. Leave at room temperature.  
  7. To make the filling, place icing sugar, Kahlua and cream in a large bowl.  Using an electric mixer beat until soft peaks form. Add mascarpone and beat until thick enough to spread. Do not overbeat or mascarpone will split the cream mixture.
  8. Place a crepe on a flat serving plate. Spread 1/3 of a cup of cream mixture over crepe. Dust lightly with cocoa.
  9. Repeat layering with crepes, cream and cocoa until the final amount of cream is on top. Cover with plastic wrap. Refrigerate for 2 hours or overnight if preferred.
  10. To serve, dust cocoa over the top and edges of crepes. Sprinkle the top generously with the thinly sliced chocolate. Cut into wedges and serve with strawberries. 

Notes

  • Use a good-quality non-stick frying pan to minimise the need for greasing.  
  • If using butter or oil, apply only a very light coating over the base of the pan. Pan should only need to be greased for the first crepe.
  • Crepes can be made up to 2 weeks ahead and frozen.
  • Store leftover crepe cake, covered in the fridge for no more than 4 days. 

Nutrition Per Serve

  • 225g Serving size
  • 2415kJ 577kcal Energy
  • 9g Protein
  • 45g Total fat
  • 29g Saturated fat
  • 34g Carbs (total)
  • 17g Carbs (sugar)
  • 95mg Sodium
  • 3g Fibre

Reviews

Overall Rating

Average Rating: 5

1 review

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