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This tiramisu crepe cake is made with layers of delicate crepes stacked high with a creamy mascarpone filling. Each bite is light, creamy, and packed with that classic coffee and cocoa flavor. It’s the perfect dessert recipe to make ahead for a special dinner or gathering.
This Tiramisu Crepe Cake is a rich and decadent dessert that combines the flavors of classic tiramisu with soft, thin layers of homemade paper-thin crepes. Every slice is full of flavor. It looks impressive, but it’s surprisingly easy to put together. If you’re a tiramisu lover, this is the dessert you need to try next.
Looking for more easy cake recipes? Be sure to check out this old fashioned butter cake, or this delicious chocolate peanut butter layer cake.
Ingredients You Will Need
For the Crepes:
- all purpose flour – The base of the crepes, sifted for a smooth batter
- eggs – room temperature for easy mixing
- whole milk – gives the crepes a rich flavor
- granulated sugar – adds a hint of sweetness
- unsalted butter, melted – for a tender, rich crepe texture
- baking powder – helps keep the crepes light
- Pinch of salt – balances the sweetness
For the Mascarpone Cream Filling:
- mascarpone cheese – rich and creamy, the perfect tiramisu flavor topping
- cream cheese – adds structure and smoothness
- powdered sugar – for extra sweetness
- espresso coffee – bold flavor to mimic traditional tiramisu
- cocoa powder – plus extra for dusting the layers and topping
Variations
- Add a hint of liqueur: Stir in a tablespoon of coffee liqueur into the mascarpone cream for a boozy twist.
- Chocolate drizzle: Drizzle melted chocolate over the top to make an extra rich cake.
- Fresh Berries: Add a thin layer of raspberries, blueberries, or strawberries between a few layers for a fruity pop.
How to Make Tiramisu Crepe Cake
Make the Crepes
STEP 1: In a large bowl, whisk together the eggs, milk, and sugar.
STEP 2: Sift in the flour, baking powder, and salt. Whisk until smooth. Add the melted butter and mix until fully combined. Let the batter rest for 5 to 10 minutes.
STEP 3: Heat a nonstick skillet over medium heat on a stove top, then lightly coat the bottom of the pan with butter. Pour about ¼ cup of crepe batter into the pan. Swirl the pan to thin the batter by spreading it out.
STEP 4: Cook for 1–2 minutes until the edges start to lift. Use a thin spatula to flip, and cook another 30 seconds. Repeat until all the batter is used. Stack crepes on a plate and let them cool completely.
Prepare the Mascarpone Cream
STEP 1: In a mixing bowl, use the whisk attachment, and combine mascarpone cheese, cream cheese, powdered sugar, and espresso. Whip together until smooth and creamy.
STEP 2: Chill the filling in the refrigerator for 30 minutes.
Assemble the Crepe Cake
STEP 1: Place one crepe on a serving plate and spread a thin layer of mascarpone cream mixture over the top. Then sprinkle with cocoa powder.
STEP 2: Repeat the layers—crepe, mascarpone cream, cocoa powder—until all crepes are used.
STEP 3: Use a piping bag or spatula to decorate the top with the remaining mascarpone cream. Finish with a final dusting of cocoa powder.
STEP 4: Refrigerate for at least 4 hours or overnight for best results.
Tips
- Rest your batter: Letting the batter sit helps the flour absorb the liquid, making smoother crepes.
- Use room temp ingredients: This helps create a smooth mascarpone cream without lumps.
- Chill the cake: Don’t skip the chill time—it helps the layers set and the flavors develop.
- Dust cocoa powder lightly: Use a fine mesh sieve for an even dusting of cocoa between layers and on top.
FAQs
The cake will stay fresh in the refrigerator for up to 3 days. Just be sure to cover it tightly to prevent it from drying out.
Yes! You can make the crepes a day ahead. Store them in the refrigerator separated by parchment paper to prevent sticking.
Espresso adds the classic tiramisu flavor, but you can substitute with strong brewed coffee if needed.
More Easy Cake Recipes
Crepe Cake
Equipment
- Skillet
- Mixing Bowls
Ingredients
For the Crepes
- 2 cups all purpose flour
- 6 large eggs
- 2 1/2 cups milk
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the Mascarpone Cream Filling
- 18 ounces mascarpone cheese
- 8 ounces cream cheese
- 1 1/4 cups powdered sugar
- 3 tablespoons espresso coffee
- 3 teaspoons cocoa powder, plus extra for dusting the layers and topping
Instructions
Make the Crepes
- In a large bowl, whisk together the eggs, milk, and sugar.
- Sift in the flour, baking powder, and salt. Whisk until smooth. Add the melted butter and mix until fully combined. Let the batter rest for 5 to 10 minutes.
- Heat a nonstick skillet over medium heat on a stove top, then lightly coat the bottom of the pan with butter. Pour about ¼ cup of crepe batter into the pan. Swirl the pan to thin the batter by spreading it out.
- Cook for 1–2 minutes until the edges start to lift. Use a thin spatula to flip, and cook another 30 seconds. Repeat until all the batter is used. Stack crepes on a plate and let them cool completely.
Prepare the Mascarpone Cream
- In a mixing bowl, use the whisk attachment, and combine mascarpone cheese, cream cheese, powdered sugar, and espresso. Whip together until smooth and creamy.
- Chill the filling in the refrigerator for 30 minutes.
Assemble the Cake
- Place one crepe on a serving plate and spread a thin layer of mascarpone cream mixture over the top. Then sprinkle with cocoa powder.
- Repeat the layers—crepe, mascarpone cream, cocoa powder—until all crepes are used.
- Use a piping bag or spatula to decorate the top with the remaining mascarpone cream. Finish with a final dusting of cocoa powder.
- Refrigerate for at least 4 hours or overnight for best results.
Notes
- Rest your batter: Letting the batter sit helps the flour absorb the liquid, making smoother crepes.
- Use room temp ingredients: This helps create a smooth mascarpone cream without lumps.
- Chill the cake: Don’t skip the chill time—it helps the layers set and the flavors develop.
- Dust cocoa powder lightly: Use a fine mesh sieve for an even dusting of cocoa between layers and on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this cake! It’s so pretty!