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Tiramisu Crepe Cake

Tiramisu Crepe Cake

Every layer is made so thin & fragile that it must be taken good care of during the process of transferring, cream spreading and plating, etc. Finishing it off with a tiramisu powder on top of the final layer after hours of hard work. I bet the childhood ‘me’ would be so thrilled and screaming at this ‘tiramisu crepe cake’ so happily and refuse to share it with anyone! Check out my recipe below!
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Prep Time 30 minutes
Cook Time 30 minutes
Course: Dessert
Cuisine: French
Ingredients Equipment Method

Ingredients
  

Crepe (for 20 pieces)
  • 4 Large eggs
  • 480 ml Semi-skimmed milk
  • 150 g Cake flour
  • 2 tsp Salt
  • 60 g Unsalted butter
  • 50 g Sugar
Tiramisu Cream
  • 250 g Mascarpone
  • 500 ml Whipped cream
  • 2 tbdp Filtered coffee
  • 50 g Sugar

Equipment

  • 28 cm Frying pan

Method
 

Crepe
  1. Add 2 large eggs, 25g sugar, 30g melted butter 1 tsp salt, and 240ml semi-skimmed milk into a mixing bowl and stir thoroughly.
  2. Sift 75g cake flour on top of the batter and whisk.
  3. Repeat Steps 1 and 2 to prepare the second batch of batter.
  4. Cool the batter in the fridge for 45 minutes.
  5. Grease the pan with sunflower oil and wipe off the extra oil using a kitchen towel.
  6. Scoop the batter onto a frying pan until it covers the whole pan and cooks in low heat for 1 minute on 1 side (electric hob '2').
  7. Flip it over and cook for another 1 minute.
  8. Repeat for 20 times to produce 20 crepes.
  9. Stack 5 crepes together and cut them into a circle (15cm diameter) using a cake tin. (Repeat for 4 times)
Cream
  1. Add 300ml double cream, 1 tsp vanilla extract, and 15g sugar into a mixing bowl and whisk it until it thickens.
Combination of cream and crepe
  1. Spread out the cream evenly and thinly in between each layer in between the cream.
  2. Cool the crepe cake in the fridge overnight.
Decoration
  1. Decorate your cake with coffee powder and it is ready to be served!