Tiramisu Crêpe Cake
This take on tiramisu is made with layers of crêpes and a rich espresso mascarpone filling to create an eye-catching brunch item or dessert that will wow any crowd.

- Serves:
- 12
- Prep Time:
- 15 min
- Wait Time:
- 3 hours
- Cook Time:
- 25 min
Ingredients
Nutrition Facts
- Calories
- 430
- Fat
- 31 g
- Saturated Fat
- 15 g
- Trans Fat
- 0.4 g
- Sodium
- 160 mg
- Sugars
- 9 g
- Protein
- 11 g
- Fibre
- 1 g
- Carbohydrate
- 27 g
Crêpes
- 3 cups ( 750 mL ) milk, at room temperature
- 2 1/4 cups ( 565 mL ) all-purpose flour
- 6 eggs, at room temperature
- ¼ cup ( 60 mL ) butter, melted
- ¼ tsp ( 1.25 mL ) salt
- 2 tbsp ( 30 mL ) canola oil
Filling
- 3 egg yolks
- 2 tbsp ( 30 mL ) granulated sugar
- 2 tbsp ( 30 mL ) strongly brewed espresso
- ¼ cup ( 60 mL ) 35% whipping cream
- ¼ cup ( 60 mL ) icing sugar
- ¼ tsp ( 1.25 mL ) ground cinnamon
- 1 tub mascarpone cheese (450 g)
Assembly
- ¼ cup ( 60 mL ) strongly brewed espresso, cold
- 2 tbsp ( 30 mL ) coffee liqueur
- 1 tbsp ( 15 mL ) cocoa powder
Instructions
Crêpes
-
In blender, combine milk, flour, eggs, melted butter and salt; mix until smooth. Strain and let stand for at least 30 minutes (batter should be consistency of thick cream; thin with a little water if needed).
-
Heat 10-inch (25 cm) nonstick skillet set over medium heat; brush with some of the oil. Pour ⅓ cup (75 mL) batter into pan, swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crêpe begins to curl around edges; flip and cook for 30 seconds or until set. Repeat with remaining batter, brushing pan with oil as needed. Transfer to parchment paper–lined baking sheet. Let cool completely.
Filling
-
In heatproof bowl set over saucepan of gently simmering water, whisk together egg yolks, sugar and espresso for about 5 minutes or until hot, thick and consistency of soft pudding. Mixture should form ribbons when whisk is lifted (do not overcook or mixture will curdle). Remove from heat; let cool completely.
-
Using electric mixer, whip cream until stiff peaks form; beat in icing sugar and cinnamon. In large bowl, whip mascarpone until light and fluffy; fold in egg yolk mixture. Fold in half of the whipped cream, then remaining whipped cream. Cover and refrigerate for 30 to 60 minutes.
Assembly
-
Stir espresso with coffee liqueur. Place one crêpe on serving plate; spread with 2 tbsp (30 mL) filling. Brush lightly with some of the espresso mixture. Repeat with remaining crêpes to make stack. Refrigerate for at least 2 hours. To serve, dust with cocoa and slice into wedges.
Notes
Tips:
• Substitute espresso and 1 tbsp (15 mL) sugar for coffee liqueur if desired.
• Garnish with chocolate-covered espresso beans if desired.
• Crêpes can be made 2 to 3 days in advance.