ingredients
  • for the crepes
  • Eggs 8 • 130 kcal
  • Milk 850 ml • 49 kcal
  • strong coffee 125 ml
  • butter, melted 125 g
  • Sugar 50 g • 470 kcal
  • amaretto 2 tbsp
  • Vanilla Extract 1 tsp
  • Flour 300 g
  • for the cream filling
  • Cream 350 ml
  • Cream Cheese 225 g
  • Condensed milk 250 ml
  • butter, softened 225 g
  • Vanilla Extract 1 tsp
  • amaretto 1 tbsp
  • cocoa powder, for dusting
Calories refers to 100 gr of product

Tiramisu is a deliciously decadent dessert. It means “pick me up” in Italian and is rich and very indulgent. Unlike the traditional tiramisu, this tiramisu crepe cake is easy to make, but it doesn’t lack in taste! Imagine delicate, thin layers of crepes sandwiched with thick layers of sweetened crème…what’s not to love!

Every bite is rich and creamy and packed with coffee flavor—just what you’d expect from a traditional tiramisu! If you’ve been hesitant to make tiramisu because you think it’s too difficult, then why not give this Tiramisu crepe Cake a try? You’ll love how easy it is, and will fall in love with the taste.

How To Make Tiramisu Crepe Cake

Make the crepe batter by whisking together all the ingredients. Allow chilling in the fridge while you prepare the filling. Whisk the filling ingredients until fluffy and smooth, cover, and store in the fridge. Cook the crepes until all the crepe batter is used.

Layer the crepes and filling in a cake tin and store them overnight in the fridge. Flip the cake over onto a cake stand and serve.

Tips

Instead of crepes, you can also use vanilla wafers, Oreo biscuits, or graham crackers.

For best results, use Philadelphia cream cheese and a high-quality mascarpone.

How To Store Tiramisu Crepe Cake

The Tiramisu Crepe Cake can be made a few days ahead of time and stored in the refrigerator. It will keep for up to 4 days. It is often best when served the following day.

Can You Freeze Tiramisu Crepe Cake?

The assembled cake (without the sprinkling of cocoa on top) can be frozen. Cover tightly with plastic wrap and freeze for up to 3 months. To serve, thaw in the fridge (overnight) and dust with cocoa powder just before serving.

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Instructions

Break the eggs into a large mixing bowl and add the milk.

Add the remaining ingredients and mix until you have a smooth batter.

Heat a 21cm crepe pan and wipe brush it with a bit of oil.

Pour a small amount of batter into the preheated pan, and swirl. Cook the pancake on one side until golden (about 2 minutes) then flip and cook the other side for one minute.

Continue until you’ve used up all the batter. Cover the crepes and set them aside while you make the filling.

Add all of the cream-filling ingredients into a mixing bowl and whisk on medium until they become a smooth fluffy cream.

Line a 9-inch springform cake pan with parchment paper, and then begin building your crepe cake. Place a crepe on the bottom, then add a layer of cream filling spread, and sprinkle with cocoa powder.

Repeat the layers until you’ve used all the crepes. Cover with plastic wrap (cling film) and refrigerate overnight.

When ready to serve, place a cake stand on the cake tin and flip it over.

Remove the cake tin and sprinkle with cocoa powder.

Notes

Instead of Amaretto, you can also use rum, Grand Marnier, and Kahlua. Skip the alcohol for a non-alcoholic version or use of espresso in its place.