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A slice of tiramisu crepe cake being lifted with a cake server from the rest of the cake to show the crepe layers inside.

Tiramisu Crepe Cake

Author: Gail Ng
15 thin and chewy layers of espresso-infused crepes layered with mascarpone cream and cocoa powder
4.67 from 3 votes
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Prep Time 45 minutes
Cook Time 1 hour
Chilling Time 5 hours
Total Time 6 hours 45 minutes
Yield 8 servings
Category Dessert
Cuisine French

Equipment

Ingredients
  

Crepes

  • 2 large eggs, room temperature
  • 50 g granulated sugar
  • 80 g cake flour
  • 1 tablespoon instant espresso powder
  • 40 g unsalted butter, melted and cooled
  • 400 g milk, room temperature or warmed with the butter
  • ½ teaspoon vanilla extract

Mascarpone Cream

  • 500 g mascarpone cheese, cold
  • 400 g whipping cream, cold
  • 100 g powdered sugar
  • 1 ¼ teaspoons vanilla extract
  • 1 tablespoon cocoa powder, for dusting

Instructions
 

Crepes

  • Mix: To a large mixing bowl, add the eggs and use a whisk to loosen them. Add the granulated sugar, cake flour, and espresso powder. Whisk to combine. Add the melted butter, milk, and vanilla extract and whisk to combine.
  • Strain: Pour the batter through a fine mesh sieve into another bowl to break up any clumps of flour. Cover the bowl with plastic wrap and chill in the fridge for 1 hour to allow the batter to thicken.
  • Heat pan: Heat a small frying pan on medium heat for 5-10 minutes until the pan is evenly hot.
  • Cook crepes: Use a ¼ cup measuring cup or ladle to pour a scoop of batter onto the middle of the pan. Immediately swirl the pan so that the batter coats the bottom of the pan until it stops "running". Replace the pan on the heat and cook the crepe for about 3 minutes or until the edges start to brown and the crepe lifts off the pan without breaking.
  • Cool: Use a spatula to lift an edge of the crepe before lifting it off the pan and onto a sheet of parchment on a wire rack to cool. Repeat with the remaining batter until you have about 15 crepes.

Mascarpone Cream

  • Beat: In a large mixing bowl, add the mascarpone cheese. Use an electric hand mixer to beat the cheese until it becomes very smooth and creamy. Add the whipping cream, powdered sugar, and vanilla extract and mix until smooth and airy.

Assemble the cake

  • Spread cream: On a cake turntable, lay down a cake board and place the first crepe in the middle. Add a scoop of mascarpone cream on top of the crepe (use a 4-tablespoon ice cream scoop for even amounts of cream in each layer). Use an offset spatula to spread the cream into an even layer, leaving a small edge on the outside of the crepe empty for a neater look.
  • Sprinkle: Use a fine mesh sieve to sprinkle a light dusting of cocoa powder on top of the cream. Place another crepe on top. Repeat with the rest of the cream, cocoa powder, and crepes.
  • Pipe topping: Transfer the remaining mascarpone cream to a piping bag and cut the tip off. Pipe dollops of cream on top of the cake. Sprinkle cocoa powder on top of the cream.
  • Chill: Chill the crepe cake in the fridge for at least 4 hours or overnight to allow the cream to set before slicing.

Nutrition

Calories: 635kcal | Carbohydrates: 29g | Protein: 10g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 84mg | Potassium: 182mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 1876IU | Vitamin C: 0.3mg | Calcium: 193mg | Iron: 0.5mg
Keywords coffee crepe cake, espresso crepe cake, tiramisu crepe cake
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