Tiramisu is a popular coffee-flavored Italian dessert. Originally made with layers of ladyfingers dipped in coffee and creamy chocolate-flavored mascarpone cheese mixture, the recipe has been adapted into many varieties of cakes, cookies, ice creams, pies, parfaits, puddings, brownies, and other desserts. One of these recipe adaptations is the tiramisu crepe cake. In this recipe, cocoa powder and coffee-flavored cream cheese frosting are filled in between layers of coffee-flavored crepes. The true beauty of this tiramisu crepe cake is to see the decadent layers when sliced. Not only is this crepe cake pretty, it will also satisfy your tiramisu cravings.
Ingredients:
Coffee Crepes:
• 8 large eggs
• 3 ½ cups of milk
• ½ cup of strong coffee
• ½ cup of melted butter
• ¼ cup of white granulated sugar
• 2 tbsp amaretto
• 1 tsp vanilla extract
• 2 ½ cups of all-purpose flour
Filling:
• 1 ½ cups heavy cream
• 8 ounces of whipped cream cheese
• 1 cup of sweetened condensed milk
• 1 cup of softened butter
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 tbsp amaretto
• cocoa powder
Instructions:
This recipe takes about 90 minutes to make. Serves 1 crepe cake.
To make the crepe batter, put eggs, milk, strong coffee, melted butter, sugar, amaretto, vanilla extract, and all-purpose flour in a blender.
Blend until smooth.
Heat a 9-inch crepe pan over medium heat.
Pout 1/4 cup of the crepe batter into the center of the pan.
Swirl the pan to spread the batter.
Cook for 1 minute, then flip.
Cook the other side for 20 to 30 seconds.
Put the crepe on a plate.
Continue cooking the rest of the crepes.
Set the crepes aside to cool while you prepare the filling.
Put heavy cream, whipped cream cheese, softened butter, sweetened condensed milk, salt, vanilla extract, and amaretto in the bowl of a stand mixer.
Whip until smooth and creamy.
To assemble the cake, place a crepe at the bottom of an 8-inch springform pan lined with parchment paper.
Dust the top with cocoa powder, then spread 1/4 cup of filling.
Repeat this step for the rest of the crepe and filling, finishing off with a crepe on top.
Cover with plastic wrap and let the cake set in the fridge overnight.
To unmold the cake, remove the plastic wrap on top.
Put a cake platter on top of the springform pan, then carefully flip the pan over.
Unlock the latch on the side of the springform pan to release the cake.
Peel off the parchment paper on top.
Generously sprinkle cocoa powder on top of the cake.
Slice and serve.
Ideas And Tips:
• You may substitute amaretto with almond extract, hazelnut liqueur or coffee liqueur.
• You may use cacao powder instead of cocoa powder.
• You can drizzle chocolate syrup or chocolate ganache on top of the cake.
images – https://www.youtube.com/watch?v=V7z7e3-DcVw
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