Crepe Tiramisu Cake

Baking and Desserts | Italian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Crepe Tiramisu Cake

Ingredients

Thin Crepes - 20 pieces
Butter - 6 tablespoons
Milk - 24 fl oz
Wheat Flour - 1½ cups
Salt - a pinch
Sugar - 5.3 oz
Farm fresh eggs - 3 pieces
Mascarpone Cheese Unagrande - 8.5 oz
Heavy cream - 4 fl oz
Baileys Liqueur - 2 fl oz
Liquid dark chocolate - 3 oz

Step by Step guide

Step 1

Melt the butter. In a separate saucepan, heat the milk, remove from heat, and let it cool for about 10 minutes. Combine the flour, eggs, sugar, salt, and liqueur in a blender and blend until smooth. Pour in the milk and melted butter and blend the batter again. Place the batter in the refrigerator for 6 hours, or preferably overnight.

Step 2

Fry thin crepes in a skillet on both sides and place them on a separate plate.

Step 3

Prepare the cream by whisking the egg yolks with 0.5 cups of sugar and placing them over a water bath. Stir until the yolks reach a pale yellow color. Let cool. Wash and dry the bowl. Whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ¼ cup of sugar and whisk again. In a separate bowl, whip the cream until stiff. Incorporate the mascarpone and liqueur into the yolks, then fold in the whipped cream and egg whites (whisk after adding each ingredient separately). Mix well, cover the cream, and refrigerate for 1–2 hours.

Step 4

Spread the cream between each layer of crepes. Refrigerate the cake for 1 hour. After an hour, spread the remaining cream on top of the cake, grate chocolate over it, and place the finished cake in the refrigerator for 2 hours.