This Tiramisu Crepe Cake is all about thin, buttery crepes stacked high with espresso mascarpone cream and dusted with cocoa powder between every layer. I made this for my sister Amanda's birthday last year, and when we cut into it, the layers fanned out like pages in a book. She took one bite, closed her eyes, and said, "Okay, this is dangerous." It tastes like tiramisu but lighter, and honestly, once you get the rhythm of making the crepes down, it's just assembly. If you're into creamy, coffee-flavored desserts, you'll want to keep this one bookmarked.
For more treats that look impressive but come together easier than you'd think, try my Filipino Leche Flan Recipe (Silky & Easy!) - 5 Ingredients or my Lemon Meltaway Cookies Recipe (Ready in 33 Minutes!).
Why You Will love this Tiramisu Crepe Cake
It's easier than it looks. Sure, there are a lot of layers, but each step is simple. The crepes come together quickly, and the filling is just a matter of mixing and whipping. Once you get into a rhythm, the assembly goes fast.
It tastes like a bakery dessert. The combination of espresso-infused mascarpone and cocoa powder gives this Tiramisu Crepe Cake that authentic tiramisu flavor. It's rich, creamy, and perfectly balanced.
You can make it ahead. This Tiramisu Crepe Cake actually needs to chill for several hours, which means you can prep it the day before and have one less thing to worry about when company comes over.
It feeds a crowd. One cake serves 12 people, making it perfect for birthdays, holidays, or any time you need an elegant dessert that'll impress.
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Tiramisu Crepe Cake Ingredients
Here's what you'll need to make this creamy, coffee-flavored layered Tiramisu Crepe Cake from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Crepes:
All-purpose flour: Forms the base structure of the crepes and gives them a tender, delicate texture. Sifting helps prevent lumps.
Large eggs: Bind the batter together and add richness. Room temperature eggs mix more smoothly.
Milk: Thins out the batter so the crepes cook up light and paper-thin. Whole milk works best for flavor.
Granulated sugar: Adds a hint of sweetness to the crepes without overpowering the filling.
Unsalted butter, melted: Keeps the crepes soft and prevents them from sticking to the pan. Let it cool slightly before adding.
Baking powder: Helps the crepes stay tender and gives them a slight lift as they cook.
Salt: Balances the sweetness and enhances the overall flavor.
For the Mascarpone Cream Filling:
Mascarpone cheese: Provides that signature tiramisu creaminess. It's smooth, rich, and slightly tangy.
Cream cheese: Adds body to the filling and makes it stable enough to hold between the layers.
Powdered sugar: Sweetens the cream without adding graininess. It dissolves easily and keeps the filling smooth.
Espresso coffee: Gives the filling that bold coffee flavor you expect from tiramisu. Brewed and cooled espresso works best.
Cocoa powder: Adds a subtle chocolate note and gets dusted between each layer for that classic look. Use unsweetened cocoa powder for the best flavor.
how to make Tiramisu Crepe Cake
Let's build this beautiful Tiramisu Crepe Cake one layer at a time.
Make the crepe batter: In a large bowl, whisk together the eggs, milk, and granulated sugar until smooth and fully combined. Sift in the all-purpose flour, baking powder, and salt, then whisk until the batter is silky with no lumps. Stir in the melted butter and let the batter rest for 8 to 10 minutes so the flour can hydrate and the crepes cook up tender.
Cook the crepes: Heat a nonstick skillet over medium heat and lightly coat the surface with butter. Pour about ¼ cup of batter into the center of the pan, then immediately swirl the pan to spread the batter into a thin, even circle. Cook for 1 to 2 minutes until the edges start to lift and the bottom is lightly golden, then flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go. Let them cool completely before assembling.
Whip the mascarpone cream: In a large mixing bowl, combine the mascarpone cheese, cream cheese, powdered sugar, and espresso coffee. Use a whisk attachment or hand mixer to whip the mixture until it's smooth, creamy, and fluffy, about 2 to 3 minutes. Chill the filling in the refrigerator for 30 minutes to firm it up slightly.
Assemble the layers: Place one crepe on a flat serving plate or cake stand. Spread a thin, even layer of mascarpone cream over the top using a spatula or the back of a spoon. Lightly dust with cocoa powder using a fine mesh sieve. Repeat this process, stacking crepe, cream, and cocoa powder until all the crepes are used. Don't worry if a few layers look a little uneven; it all comes together in the end.
Decorate the top: Use a piping bag or offset spatula to decorate the top layer with the remaining mascarpone cream. You can pipe rosettes, swirl it smoothly, or keep it rustic. Finish with a final generous dusting of cocoa powder.
Chill the cake: Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if you have time. This lets the layers set and the flavors meld together beautifully.
Substitutions and Variations
Make it a matcha Tiramisu Crepe Cake: Swap the espresso and cocoa powder in the filling for matcha powder. Dust the layers with more matcha for a beautiful green color.
Try a chocolate version: Add 2 tablespoons of cocoa powder to the crepe batter and use chocolate mascarpone filling. Dust with extra cocoa or chocolate shavings.
Use a different cheese: If you can't find mascarpone, you can use all cream cheese, but add a tablespoon of heavy cream to keep it smooth.
Add liqueur: Stir in a tablespoon of coffee liqueur or amaretto to the mascarpone filling for an adults-only version.
Make mini cakes: Use a smaller pan to make smaller crepes and stack them into individual servings. This makes portion control easier and looks adorable on a dessert table.
Expert Tips
Let the batter rest. Giving the crepe batter 8 to 10 minutes to rest helps the flour absorb the liquid, which results in smoother, more tender crepes.
Use room temperature ingredients. Cold mascarpone and cream cheese won't whip up as smoothly. Let them sit out for 20 minutes before mixing.
Keep the heat consistent. Medium heat is key for cooking crepes evenly. If the pan gets too hot, the crepes will brown too fast and won't cook through.
Chill the cake long enough. The 4-hour chill time isn't optional. It firms up the layers and lets the flavors develop fully.
Equipment for Tiramisu Crepe Cake
- Skillet: A nonstick skillet works best for making the crepes. An 8 or 9-inch pan is the ideal size.
- Mixing bowls: You'll need a large bowl for the batter and another for the mascarpone cream.
- Whisk: Essential for getting the crepe batter smooth and the filling fluffy. An electric mixer or hand mixer saves time when whipping the cream.
- Piping bag (optional): Makes decorating the top easier, but a spatula works just fine if you don't have one.
How to Store This Tiramisu Crepe Cake
Store the assembled Tiramisu Crepe Cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep for up to 3 days. The flavors actually deepen as it sits, so day two often tastes even better than day one. This is not a cake you want to leave at room temperature for long since the mascarpone filling can soften.
You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Let them thaw in the fridge overnight before serving.
Serving Ideas
Serve this Tiramisu Crepe Cake cold, straight from the fridge. Slice it with a sharp knife, wiping the blade between cuts for clean layers. A dollop of whipped cream on the side is nice, though it's rich enough on its own.
Pair it with a cup of hot espresso or a latte for a true coffee lover's treat. Fresh berries, especially raspberries or strawberries, add a bright, fruity contrast to the creamy filling. If you're feeling fancy, drizzle each slice with a little chocolate sauce or caramel.
For a beautiful dessert spread, serve this alongside Healthy Chocolate Brownie Cookies Recipe and fresh fruit.
FAQ
What are common tiramisu mistakes?
Using cold mascarpone can make the filling lumpy, and skipping the chilling time means the layers won't set properly. Also, adding too much liquid to the filling can make it runny. Stick to the measurements and you'll be fine.
Does crepe cake need to be refrigerated?
Yes, absolutely. The mascarpone cream filling needs to stay cold, and refrigerating the Tiramisu Crepe Cake also helps the layers firm up and the flavors meld together.
Does tiramisu cake need to be refrigerated?
Any dessert with mascarpone or cream cheese should be kept in the fridge. This Tiramisu Crepe Cake is no exception. Leaving it out for more than an hour can cause the filling to soften too much.
Can you make a crepe cake the day before?
Yes, and I actually recommend it. This Tiramisu Crepe Cake tastes even better the next day after the crepes have softened and absorbed some of the mascarpone cream. Just cover it well and keep it chilled until you're ready to serve.
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Tiramisu Crepe Cake
Ingredients
Equipment
Method
- Whisk together the eggs, milk, and sugar in a large bowl.
- Sift in the flour, baking powder, and salt. Whisk until smooth.
- Add the melted butter and stir to combine.
- Let the batter rest for 5 to 10 minutes.
- Heat a nonstick skillet over medium heat and lightly grease it with butter.
- Pour about ¼ cup of the batter into the skillet and swirl it to spread evenly.
- Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds.
- Remove the crepe and place it on a plate. Let it cool completely.
- Whisk together the mascarpone cheese, cream cheese, powdered sugar, and espresso in a mixing bowl.
- Refrigerate the mascarpone cream for 30 minutes. prep
- Place a crepe on a serving plate and spread a thin layer of mascarpone cream. sprinkle with cocoa powder.
- Repeat with remaining crepes, mascarpone cream, and cocoa powder until all crepes are stacked.
- Use a piping bag or spatula to spread the remaining mascarpone cream on top and dust with cocoa powder.
- Refrigerate for at least 4 hours, or overnight for the best flavor.
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