Description
A showstopping no-bake dessert combining the elegance of French crepes with the rich flavors of classic tiramisu. Delicate layers of espresso-soaked crepes alternate with creamy mascarpone filling for an unforgettable treat.
Ingredients
- All-purpose flour: 1 cup (120g) – the base for the delicate crepe batter.
- Whole milk: 1 ½ cups (360ml) – creates a tender, pliable crepe texture.
- Eggs: 3 large – provide structure and richness to the crepes.
- Melted butter: 2 tablespoons – adds a subtle buttery depth and prevents sticking.
- Salt: ¼ teaspoon – balances the sweetness.
- Granulated sugar: 2 tablespoons – lightly sweetens the crepes.
- Vanilla extract: 1 teaspoon – adds warmth and aroma.
- Mascarpone cheese: 16 ounces (450g) – the creamy, rich filling star.
- Heavy cream: 1 cup (240ml) – whipped to airy perfection for the filling.
- Powdered sugar: ⅓ cup (40g) – sweetens the cream gently.
- Espresso or strong brewed coffee: ½ cup (120ml) – soaked into the crepes for that signature tiramisu flavor.
- Unsweetened cocoa powder: For dusting – gives that iconic tiramisu finish.
Instructions
- Preheat Your Equipment: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
- Combine Ingredients: In a blender or bowl, whisk together flour, milk, eggs, sugar, melted butter, vanilla, and salt until smooth. Let rest for 30 minutes.
- Prepare Your Cooking Vessel: Once rested, pour ¼ cup batter into the preheated pan, swirling to coat evenly. Cook each crepe 1–2 minutes per side until lightly golden. Stack them with parchment in between and cool completely.
- Assemble the Dish: Whip heavy cream to soft peaks. In a separate bowl, mix mascarpone with powdered sugar and vanilla. Gently fold in the whipped cream. Set aside ½ cup for the top layer.
- Cook to Perfection: There’s no baking here, but let the crepes rest between layering to absorb moisture. Brush each crepe lightly with espresso, then spread a thin layer of mascarpone cream. Repeat until all crepes are stacked.
- Finishing Touches: Top the final crepe with reserved mascarpone cream. Smooth the edges. Cover and chill at least 4 hours, preferably overnight.
- Serve and Enjoy: Before serving, dust generously with cocoa powder. Slice with a sharp knife and serve.
Notes
- Note: Resting the batter is key to tender crepes.
- Note: Chill the assembled cake to help flavors meld and slices hold.
- Note: Dust cocoa just before serving for the best presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 12g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: tiramisu crepe cake, no-bake tiramisu, crepe layer cake, tiramisu dessert, mascarpone crepe cake