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Decadent Tiramisu Crepe Cake Recipe with Easy Espresso Mascarpone Cream

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A light yet indulgent tiramisu crepe cake featuring delicate French crepes layered with a silky espresso mascarpone cream. Perfect for special occasions or a comforting treat.

Ingredients

  • All-purpose flour – 1 cup (120 g), sifted
  • Large eggs – 3, room temperature
  • Whole milk – 1 1/4 cups (300 ml), warm
  • Unsalted butter – 3 tablespoons, melted plus extra for the pan
  • Granulated sugar – 2 tablespoons
  • Vanilla extract – 1 teaspoon
  • Pinch of salt
  • Mascarpone cheese – 16 oz (450 g), room temperature
  • Heavy cream – 1 cup (240 ml), cold
  • Espresso – 1/2 cup (120 ml), freshly brewed and cooled
  • Powdered sugar – 3/4 cup (90 g), sifted
  • Vanilla extract – 1 teaspoon
  • Optional: Marsala wine or coffee liqueur – 2 tablespoons
  • Cocoa powder – for dusting
  • Dark chocolate shavings or curls (optional)

Instructions

  1. Make the crepe batter: In a large bowl, whisk together 1 cup sifted all-purpose flour, 2 tablespoons sugar, and a pinch of salt. In a separate bowl, beat 3 large eggs, then gradually whisk in 1 1/4 cups warm whole milk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract.
  2. Combine wet and dry: Slowly pour the wet mixture into the dry ingredients while whisking to avoid lumps. The batter should be thin and smooth. Let it rest for at least 30 minutes in the fridge.
  3. Cook the crepes: Heat a non-stick crepe pan over medium heat and lightly brush with melted butter. Pour about 1/4 cup batter, tilting the pan to spread thinly and evenly. Cook for 1-2 minutes until edges lift and bottom is lightly golden, then flip and cook another 30 seconds. Repeat until you have 18-20 crepes, stacking with parchment paper between.
  4. Prepare the espresso mascarpone cream: In a large chilled bowl, beat 1 cup cold heavy cream with 3/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. In another bowl, mix 16 oz room temperature mascarpone cheese with 1/2 cup cooled espresso and optional 2 tablespoons Marsala wine or coffee liqueur until smooth.
  5. Fold cream into mascarpone: Gently fold whipped cream into mascarpone mixture in batches, keeping texture light and airy. Avoid overmixing.
  6. Assemble the cake: Place one crepe on serving plate. Spread a thin, even layer (about 2 tablespoons) of espresso mascarpone cream over it, leaving a small border. Repeat layering crepe then cream until all crepes are used, ending with a cream layer on top.
  7. Chill and finish: Cover cake with plastic wrap and refrigerate at least 4 hours, preferably overnight. Just before serving, dust generously with cocoa powder and sprinkle with dark chocolate shavings if desired.

Notes

Let crepe batter rest at least 30 minutes for tender crepes. Use medium-low heat to avoid burning crepes. Keep mascarpone and cream cold before whipping. Fold cream gently to keep texture light. Chill cake overnight for best flavor and texture. Use a sharp serrated knife for clean slices. Store leftovers in fridge up to 3 days; do not reheat.

Nutrition

Keywords: tiramisu, crepe cake, espresso mascarpone cream, layered dessert, easy tiramisu, French crepes, coffee dessert

Find it online: https://twinkletaste.com/decadent-tiramisu-crepe-cake-recipe-with-easy-espresso-mascarpone-cream/