Tiramisu Soufflé Pancake
Tiramisu soufflé pancakes ティラミススフレパンケーキ
Tiramisu soufflé pancake is a dessert with inspiration drawn from Italy and Japanese. Tiramisu is a coffee-flavoured dessert that originates from Italy; whereas soufflé pancake is made using Japanese technique. Eating these Soft and fluffy soufflé pancakes is just like tasting the cloud! These are made even more appealing with tiramisu cream!
These pillowy and fluffy pancakes went viral at one point in time and flooded all my social media. I have been longing to visit Japan and try the authentic version of these delicate, airy pancakes. Therefore, I decided to fix my cravings and make these pancakes at home.
Another tiramisu dessert featuring in my blogs, anyone else is obsessed with tiramisu as much as me! Tiramisu means “pick me up”! Why not make this for your loved one? And send a subtle hint to ask them to go for a date with you? When I was a small kid, I always asked my mum to buy me one piece of tiramisu cake that comes in square size!
Check out my recipe below: Let me know if you’ve tried it out; I’ve used the extra tiramisu cream for my crepe cake!!
Related Recipes
Tiramisu cake in the form of two layers coffee-flavoured sponge cake filled with mascarpone cheese. The whole process is not too hard to make. If you love making some tiramisu dessert, make sure to check out my tiramisu crepe cake and tiramisu cake recipes.
All the photos above are taken using Sony Alpha 7 II | Full-Frame Mirrorless Came
𝕋𝕚𝕣𝕒𝕞𝕚𝕤𝕦 𝕤𝕠𝕦𝕗𝕗𝕝é 𝕡𝕒𝕟𝕔𝕒𝕜𝕖𝕤 ティラミススフレパンケーキ
Ingredients
Tiramisu Soufflé Pancake
- 2 Large eggs (with egg white and egg yolk separated)
- 10 g Sugar
- 1 tsp Vanilla extract
- ¼ cup Cake flour
- ½ tsp Baking powder
- 1 tbsp Water
Tiramisu cream
- 250 g Mascarpone
- 500 ml Whipped cream
- 2 tbsp Filtered coffee
- 50 g Sugar
Instructions
- Add 2 egg yolks, 10g sugar, 1tsp vanilla extract into a mixing bowl and stir thoroughly.
- Sift 1/4 cup cake flour and 1/2 tsp baking powder on top of the batter (from Step 1) and whisk it until the mixture becomes sticky.
- In a separate mixing bowl, add 2 egg whites and 25g sugar and beat the whites until stiff peaks.
- Fold the whipped egg whites into your mixtures (from Step 3) ( in 3 rounds).
- Grease the pan with sunflower oil and wipe off the extra oil using a kitchen towel.
- Divide your batter into 4 portions and pile it up in 4 circles on the frying pan.
- Cook the pancakes in low heat (electric hob '2') for 3 minutes under a lid.
- Add 1 more scoop of batter onto each pancake and sprinkle 1 tbsp water surrounding the pancakes and cook for 3 minutes.
- Flip over the pancakes and cook the other side for another 3 minutes.
- Prepare tiramisu cream by whisking mascarpone, whipped cream, sugar & filtered coffee until the mixture thickens.
- Spread your cream on top of your pancake stacks & top with cocoa powder!