What does crepe cake taste like?

Crepe cake tiramisu is all about layers, Soft, tender crepes stacked with creamy, espresso-infused mascarpone filling. Each bite is delicate but rich, with the crepe layers giving a subtle chew and the tiramisu cream bringing classic Italian dessert flavor. The balance of coffee, vanilla, and a touch of cocoa makes crepe cake tiramisu both familiar and exciting. Unlike traditional cakes, a crepe cake tiramisu feels lighter, yet the flavor is deep and comforting. That’s what makes every forkful truly unforgettable for dessert lovers.

What is so special about Tiramisu Cake?

What sets crepe cake tiramisu apart is how it brings together the sophistication of a French crepe cake and the timeless flavor of Italian tiramisu. You get dozens of paper-thin crepes, all layered with a whipped mascarpone mixture that soaks up coffee and a hint of liqueur. Each bite of crepe cake tiramisu offers creamy richness, a mild kick from espresso, and a touch of cocoa, making it a dessert that looks stunning and tastes incredible. This recipe is a true centerpiece for celebrations.

What are the ingredients in tiramisu crepe cake?

A crepe cake tiramisu recipe starts with basic crepe ingredients: flour, eggs, milk, and butter. For the tiramisu filling, you’ll need mascarpone cheese, heavy cream, confectioners’ sugar, espresso powder, vanilla, and often a splash of rum or liqueur. Cocoa powder finishes the top, and sometimes extra whipped cream is piped on for effect. The beauty of crepe cake tiramisu is how these simple ingredients combine into something elegant, layered, and showstopping, perfect for any dessert table.

What is the history of crepe cakes?

Crepe cakes, or mille crepe cakes, originated in France and have become popular worldwide for their elegance and texture. When tiramisu flavors are added, crepe cake tiramisu becomes a modern twist on a classic, bringing together French and Italian dessert traditions. Over time, bakers have experimented with flavors, but crepe cake tiramisu stands out for its delicate layers and bold taste. It’s a dessert that celebrates creativity and the blending of cultures, making it a favorite on modern dessert menus.

Crepe Cake Tiramisu – Aaron Recipes

Description

Crepe cake tiramisu is a showstopping dessert featuring layers of delicate crepes, espresso-spiked mascarpone cream, and cocoa powder. This recipe delivers both beauty and flavor, perfect for special occasions or whenever you want to impress.

Ingredients

Scale

Crepes

6 Tablespoons (85g) unsalted butter, plus 5 more Tablespoons (71g) for the pan

2 cups (250g) all-purpose flour (spooned & leveled)

1/4 cup (50g) granulated sugar

1/4 teaspoon salt

2 cups (480ml) whole milk, at room temperature

1/2 cup (120ml) room temperature water

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

Tiramisu Filling

2 teaspoons espresso powder

2 teaspoons warm water

1 and 1/2 cups (360ml) cold heavy cream

1 Tablespoon (15ml) rum or Grand Marnier (optional)

8 ounces (1 cup) mascarpone, cold or at room temperature

1 cup (120g) confectioners’ sugar

1 teaspoon pure vanilla extract

1/4 cup (21g) unsweetened natural or dutch-process cocoa powder (optional)

Whipped Cream Topping

1/2 cup (120ml) cold heavy cream

1 Tablespoon (15ml) rum or Grand Marnier (optional)

2 Tablespoons (15g) confectioners’ sugar

1 teaspoon unsweetened natural or dutch-process cocoa powder (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Melt 6 Tbsp butter and let cool. Combine cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or bowl; blend until smooth. Chill batter at least 1 hour.

2. Heat an 8-inch skillet over medium, grease with butter. Pour 3–4 Tbsp batter, swirl to cover. Cook 1–2 min, flip, cook 30 sec. Stack cooked crepes. Repeat with remaining batter, greasing pan between each.

3. Mix espresso powder with warm water. Whip cream (and rum, if using) to medium peaks. In another bowl, beat mascarpone, confectioners’ sugar, vanilla, and espresso mixture until smooth. Fold in whipped cream.

4. Spread a little filling on a cake plate, layer a crepe, then spread 2 Tbsp filling, and dust with cocoa if desired. Repeat until all crepes are stacked, ending with a crepe.

5. Whip cream (and rum, if using) with confectioners’ sugar until medium peaks form. Spread or pipe on top, dust with cocoa powder.

6. Chill cake at least 3 hours, up to 1 day, before slicing. Cover and refrigerate leftovers up to 3 days.

Notes

Let batter rest in the fridge for best texture.

Use plenty of butter in the skillet for easy crepe release.

Crepes can be made ahead and stored in the fridge.

Chilling assembled cake makes slicing clean and easy.

Dust cocoa between some layers for extra tiramisu flavor.

For a non-alcoholic version, simply omit the rum or liqueur.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Stovetop, Layering, Chilling
Cuisine: French, Italian Fusion

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 19g
Sodium: 125mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg