Tiramisu crêpes cake
Tiramisu. Crêpes. Cake. All together! Perhaps the best dessert of all time is finally a reality! I personally love light and fluffy tiramisu and delicious crêpes from the fair. With this recipe, you get the concentrated taste experience of both dessert classics together. Trying out this recipe will not only make you feel like you're at the fair, but also like you're visiting your favorite Italian restaurant. My new favorite dessert recommendation. Let's go!
Preparation time 90 minutes
Cooking time 4 hours
Ingredients
Ingredients for 8 portions
For the crêpes
- 100 g butter
- 290 g flour
- 1 pinch of salt
- 85 g powdered sugar
- 4 eggs, size L
- 520 ml whole milk
- 125 ml water
For the mascarpone cream
- 3 tbsp espresso
- 200 g cream
- 150 g powdered sugar
- 1 kg mascarpone
In addition
- Butter for the pan
- 100 g cream
- 1 tbsp powdered sugar
- 1 tsp vanilla sugar
- Cocoa powder for sprinkling
Preparation
- Place all the ingredients needed for the crêpes in a bowl and mix together. The result should be a fluffy, thin mixture.
- Leave the dough to rest in the fridge for at least 30 minutes.
- Grease the crêpes maker and pour enough mixture for one crêpe onto it and spread it out. Repeat this process until all the crêpes are baked.
- Leave the finished crêpes to cool.
- Prepare the espresso.
- Unlike the crêpe batter, the ingredients for the cream must be mixed together individually. First, whip the cream with about half of the powdered sugar until stiff. The remaining sugar is added to the espresso, which is whipped with the mascarpone until fluffy. The two mixtures are then carefully combined.
- Now combine the crêpes and tiramisu mixture. If you want a visually appealing result, you should cut the crêpes evenly beforehand. Start with one crêpe – either on a plate or on a high springform pan – and spread some of the cream on top. The next crêpe is then placed on top and the process is repeated until all the crêpes and cream have been used up.
- The result should be refrigerated for at least 2 hours.
- Whip the rest of the cream with the powdered sugar and vanilla sugar until stiff, place in a piping bag and decorate the cake with it.
- Finally, sprinkle cocoa powder over the cake using a fine sieve.
