Tiramisu Crepe Cake with Espresso Mascarpone Whipped cream
These Tiramisu Crepe Cake is thin vanilla crepes layered with an espresso-infused mascarpone whipped cream and cocoa powder for a deliciously unique showstopper dessert!
Ingredients you’ll need:
- all purpose flour
- milk
- eggs
- olive oil
- sugar
- salt
- vanilla
- mascarpone
- heavy whipping cream
- powdered sugar
- cocoa powder
- espresso, or strongly brewed coffee
Can Crepe Cakes be Made in Advance?
Crepe cakes are best served same day as they are made with a specialty whipped cream that can lose its soft texture overnight. However, you can make it 5-6 hours prior to serving!
Bake with me!
Tiramisu Crepe Cake with Espresso Mascarpone Whipped cream
Ingredients
For the Vanilla Crepes:
- Note: Double the recipe for a tall crepe cake.
- 1 1/2 cups Whole Milk
- 3 large Eggs
- 2 tbsp. Olive Oil
- 1/4 cup Granulated Cane Sugar
- 1 tbsp. Vanilla Bean Paste
- 1 1/2 cups All Purpose Flour
For the Espresso Mascarpone Whipped Cream:
- 12 oz. Mascarpone Cheese softened
- 2 shots of Espresso about 1/4 cup
- 1 tsp. Vanilla Extract
- 1/2 cup Powdered Sugar
- 2 cups Heavy Whipping Cream
For Garnishing:
- Cocoa Powder
- Shaved Milk Chocolate or chocolate of choice
- 2 cups Whipped Cream for piping on top
Instructions
For the Vanilla Crepes:
- In a large bowl, beat the milk, eggs, olive oil, sugar, and vanilla for 1 minute. Add a pinch of salt and the flour to mix until smooth.
- Rub a non stick skillet with olive oil or butter. Place over medium heat to heat up for 2-3 minutes.
- Using 1/3 cup batter per crepe, add the batter to the center of the heated pan. Move around the pan to help the batter spread evenly in a circle until it looks like a thin crepe. Use an offset spatula to help spread the batter as needed.
- Cook the crepe for 2 minutes on each side. Remove with a spatula to a plate.
- Let the crepes cool completely before adding the whipped cream.
For the Espresso Mascarpone Whipped Cream:
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened mascarpone. Beat until smooth, then 1/2 cup heavy whipping cream. Beat on medium low speed until it begins to get fluffy. Continue adding 1/2 cup heavy whipping cream until light and airy.
- Add the powdered sugar to beat for 30 seconds, just until smooth.
- Fold in the vanilla and espresso.
To Assemble:
- On a cake plate, add a crepe. Add a generous layer of the whipped cream, then dust with cocoa powder. (Optional: Brush each crepe with an extra espresso or strongly brewed coffee.) Continue the layering process until all crepes are used.
- Pipe the top of the crepe cake with extra whipped cream, dust with cocoa powder, and garnish with shaved chocolate.
- Cover and store in the fridge for at least 1 hour prior to serving. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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My family loved this!
I Love crepe cake 😍
Delicious, it was a gift to my boyfriend and we loved it, although none of us likes coffee.
I’ll definitely make a bigger one 😊😊
This recipe was absolutely amazing. I made it for a birthday, and she loved it! I’ve made crepes plenty before, but this recipe was so easy and delicious. I will never go back from this recipe!