Tiramisu crêpe cake
- December 2016
- Serves 14-16
- Hands-on time 30 min if using bought crêpes or 1 hour 30 min if making your own
Tiramisu meets crêpe in this decadent, yet surprisingly easy, layer cake. Serve at a dinner party with lashings of cream and you’re bound to impress your guests.
- 45.1g (27.4g saturated)
- 29.7g (18.2 sugars)
For the crêpes
- 12 large free-range eggs
- 500ml whole milk
- 250ml single cream
- 2 tsp vanilla extract
- 250g plain flour
- ½ tsp fine sea salt
- Unsalted butter for frying
For the filling
- 1kg mascarpone
- 140g icing sugar
- 3 tsp espresso powder dissolved in 75ml hot water, cooled
- 5 tbsp brandy
- 200ml double cream
- Cocoa powder for dusting
- 20g amaretti biscuits, crumbed
You’ll also need (if making the crêpes)…
- 18cm crêpe pan or shallow frying pan
- If you’re making your own crêpes, whizz the crêpe ingredients (except the butter) in a food processor until combined, then put in a jug. Heat a small knob of butter in the pan over a medium-high heat. When lightly bubbling, pour in enough batter to coat the pan, tilt until even, then cook for about 1 minute. The crêpe is ready to flip when bubbles appear on the surface. Flip with a spatula and cook for a further minute. Transfer to a plate and cover with a damp tea towel. Repeat to use up the rest of the batter – it will make about 18 crêpes.
- In a large mixing bowl, whisk the marscapone, icing sugar, coffee and brandy with an electric mixer until lighter and slightly thickened. Add the double cream, then whisk until combined and just holding its shape.
- Place a crêpe on a serving board or plate and spread over a little of the cream with a palette knife. Repeat, layering crêpes and cream, until the crêpes have been used up, finishing with the remaining cream. Dust the top generously with cocoa powder and sprinkle with the crumbled amaretti.
If time is short, use 18 shop-bought readymade sweet pancakes, about 18cm in diameter (3 x 375g packs of 6, widely available in supermarket).
Make up to 12 hours in advance without the cocoa powder and amaretti biscuits. Chill in the fridge, then bring back to room temperature before decorating and serving.
Rate & review