Description
Whipping up a tiramisu crepe cake brings Italian dessert magic right to your kitchen table. Delicate coffee-soaked crepes layered with mascarpone cream create a dreamy dessert that melts in your mouth with rich, elegant flavor.
Ingredients
Scale
Main Ingredients:
- 2 cups milk
- 1 ⅔ cups all-purpose flour
- 26.5 oz mascarpone
- 7.5 oz cream cheese
- 4 medium eggs
- 4 medium egg yolks
Flavoring Ingredients:
- 1 ¼ cups confectioners’ sugar
- 1.8 oz cocoa powder
- 1 teaspoon instant espresso powder
- 3 tablespoons amaretto
Supporting Ingredients:
- ½ cup butter
- ¼ cup sugar
- ¼ teaspoon salt
- butter or oil for frying
Instructions
- Melt ½ cup butter until liquefied, then let it cool to a comfortable hand temperature. Set the butter aside for later use.
- Grab a large mixing bowl and combine 1 ⅔ cups flour, ¼ cup sugar, and ¼ teaspoon salt. In a separate bowl, whisk 4 medium eggs and 4 egg yolks until well blended.
- Pour the egg mixture into the flour blend. Slowly incorporate the cooled melted butter while stirring continuously. Gradually add 2 cups milk, mixing until your batter reaches a smooth, silky consistency.
- Cover the batter bowl and allow it to rest at room temperature for 35-45 minutes, letting the ingredients meld together.
- Warm a crêpe pan over medium heat at 325°F. Lightly grease the surface with butter or oil. Pour approximately ¼ cup batter, swirling to create a thin 7-inch circle.
- Cook each crêpe for 1-2 minutes until golden edges appear. Flip and cook the reverse side for an additional 30-45 seconds. Transfer to a plate and repeat with remaining batter.
- Refrigerate the crêpes for 1 hour to help them firm up and become easier to handle.
- In a large mixing bowl, blend 26.5 ounces mascarpone and 7.5 ounces cream cheese until light and fluffy, about 3 minutes.
- Add 1 ¼ cups confectioners’ sugar, 1 teaspoon instant espresso powder, and 3-4 tablespoons amaretto. Mix until cream becomes smooth and uniform.
- Chill the mascarpone cream mixture for 30 minutes to enhance its texture and flavor.
- Place your first crêpe on a serving plate. Spread a thin, even layer of cream (about 2-3 tablespoons) across the surface.
- Dust the cream layer lightly with cocoa powder using a fine-mesh sifter. Layer another crêpe on top and repeat the process.
- Continue building your cake, alternating crêpes, cream, and cocoa powder until you reach your desired height.
- Cover the top layer with remaining cream, using a spatula or piping bag for an elegant finish.
- Refrigerate the assembled cake for 30 minutes to allow layers to set. Dust the top generously with cocoa powder before serving.
- Store any remaining cake in an airtight container in the refrigerator for up to 3 days. If liquid appears around the cake, simply blot with a paper towel before enjoying.
Notes
- Rest the batter at room temperature to develop better flavor and ensure smoother, more tender crêpes.
- Chill crêpes completely before assembling to make stacking and layering much easier and prevent tearing.
- Use fresh, high-quality mascarpone for the richest, most authentic tiramisu cream texture and taste.
- Dust each layer with cocoa powder sparingly to maintain a delicate balance of flavors and prevent overwhelming bitterness.
- Prep Time: 1 hour 45 minutes
- Cook Time: Approximately 20 minutes
- Category: Cakes
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6 to 8
- Calories: 491
- Sugar: 30 g
- Sodium: 134 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 152 mg