Tiramisu has a special place in my heart, and I’m sure that’s true for many of you. It’s one of those desserts that never gets old, no matter how much you’ve had. There’s something about that sweet cream and coffee and marsala flavor of the dessert that just captures your tastebuds. And that’s what I was going for with this Tiramisu crepe cake – the creaminess and flavors are all here!
INGREDIENTS
- For Coffee Crepes:
- 8 large eggs
- 3 1/2 cups (828ml) milk
- 1/2 cup (118ml) strong coffee
- 1/2 cup (113g) melted butter
- 1/4 cup (50g) white granulated sugar
- 2 tablespoons (30ml) Amaretto
- 1 teaspoon (5ml) vanilla
- 2 1/2 cups (312g) all-purpose flour
- For Filling:
- 1 1/2 cups (354ml) heavy cream
- 8 ounces (226g) whipped cream cheese
- 1 cup (236ml) sweetened condensed milk
- 1 cup (226g) butter, softened at room temperature
- 1/4 teaspoon salt
- 1 teaspoon (5ml) vanilla
- 1 tablespoon (15ml) Amaretto
- Cocoa powder, for dusting
INSTRUCTIONS
- Prepare the coffee crepes. Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice. Blend ingredients until smooth and clump free. If you don't have a blender, whisk all the liquid ingredients first. Then gradually sift in the flour, whisking until no clumps remain.
- Preheat a 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup crepe batter into the center and tilt pan to spread the batter evenly to the edges. Once edges of crepe turn golden, use a rubber spatula to flip the crepe over. Cook about 30 seconds on second side. Stack ready crepes onto a plate. Allow them to cool before assembling cake.
- Prepare the filling. Place the cream, cream cheese, butter, sweetened condensed milk, salt, vanilla and Amaretto into mixing bowl. Whisk on medium speed until light and fluffy. Be careful not to over-mix! Overmixed filling will separate.
- Assemble the cake. Line an 8-inch spring form pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup filling. Spread the filling evenly to the edges, then sprinkle with cocoa powder. Continue with remaining crepes and filling. Leave the last crepe with no filling. Cover the crepe cake with plastic wrap and refrigerate overnight.
- Once cake is set, invert the cake onto a cake platter. Remove the spring form pan, then dust the top with cocoa powder. Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated.
Servings : 12-16
Course : Dessert
Recipe Type : Breakfast, Cakes, Video
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