This stunning tiramisu crepe cake is made out of 25 paper-thin handmade crepes, 24 layers of fluffy tiramisu filling, cocoa powder dustings, and sweet whipped cream on top. It's almost astonishing that such a magnificent cake can be made in the comfort of your own home. There's no need to bake, and everything may be prepared ahead of time!

This Tiramisu Crepe Cake is made using the following ingredients:

Secretly simple (I promise; my instructions are really thorough.)
Creamy and light Boozy, although you can leave out the booze if you choose. Best made ahead of time.
If you're looking for a one-of-a-kind cake, this is it.

Let's go through how to make a Tiramisu Crepe Cake once again.

1. To make the crepes, combine all of the ingredients in a large mixing bowl. Crepe batter must chill for 30-60 minutes before cooking, then it usually takes about an hour to cook them all.

2. Fill the tiramisu with the tiramisu filling. This can be done ahead of time. Below is further information on the filling.

3. To make the crepe cake, start by assembling the crepes. You can assemble a crepe cake if you know how to spread creamy filling onto a crepe (just like butter on toast!). Dust each layer of filling with cocoa powder using a fine mesh strainer. If you don't have one, omit the cocoa powder and sprinkle it on top with your fingertips.

4. Pipe whipped cream over top if desired.

5. Before slicing and serving, chill the cake for at least 3 hours. This chilling period allows the flavours to develop and, more crucially, the cake to set. You won't be able to slice it if this step is skipped.

Let's start putting the cake together.

You're in luck if assembling or decorating a standard layer cake scares you. All you have to do to make a crepe cake is spread them out and stack them. To keep the tall cake in place, start with a dab of filling on your cake stand or serving plate. Place your bottom crepe on top and top it with a generous 2 Tablespoons of filling. Dust with cocoa powder before serving. Rep till all of the ingredients have been used up. If you have a baking partner to assist you, this will go swiftly!

Tip from the Baker: The tiramisu filling calls for 1 1/2 cups heavy cream. You'll have 1/2 cup leftover if you buy a pint of heavy cream, which you may use for your whipped cream topping! If you don't want to pipe the whipped cream, you may simply distribute it on top. If you have some leftover, spread it around the sides of the cake as well.

Description

This recipe makes a 50-layer crepe cake with an 8-inch diameter. Make sure the crepe batter is chilled before cooking the crepes, and the assembled dessert is chilled before serving. This cake stands around 7 inches tall with the piped whipped cream on top.

Instructions

If you’ve never made crepes before, I strongly recommend reviewing my How to Make Crepes tutorial post, which includes plenty of helpful success tips and a video tutorial.

Make the crepes batter: Melt 6 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream, much thinner than pancake batter. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 1 hour and up to 1 day. This time in the refrigerator is imperative because it gives the flour a chance to become fully hydrated.

Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick. Yields about 28 crepes.

Loosely cover and set your crepes aside at room temperature as you prepare the tiramisu filling. You can also tightly cover and refrigerate the crepes for up to 1 day. Crepes must be room temperature or cold before you begin assembling the cake.

Make the tiramisu filling: First part of the tiramisu filling is to prepare concentrated espresso flavoring. Using a fork, mix the espresso powder and warm water together in a very small bowl. Set aside to cool down for a few minutes. You will mix it with the mascarpone. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and rum (if using) together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Set whipped cream aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone, confectioners’ sugar, vanilla extract, and cooled espresso liquid together on medium speed in a large bowl until combined and smooth, about 2 minutes. Fold the whipped cream into the mascarpone mixture. Don’t worry if it looks curdled– mine sometimes does– it doesn’t taste that way and will smooth out when it’s stacked in the cake. Use filling immediately or cover and chill in the refrigerator for up to 1 day. Yields about 4 cups filling.

Assemble the cake: Spread 1-2 teaspoons of filling on the center of your cake stand or cake serving plate. This helps adhere the cake to the plate. Place a crepe on top. Spread about 2 heaping Tablespoons of filling evenly on top. If desired, dust with cocoa powder. Repeat layering crepes, filling, and a dusting of cocoa powder. Top with final and last crepe.

Whipped Cream Topping: You can frost the cake with whipped cream before or after chilling the cake in the refrigerator in step 9. My advice– I find it tastes better and slices easier if you chill the cake WITH the whipped cream on top. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, rum (if using), and confectioners’ sugar together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for spreading or piping. Spread or pipe whipped cream on top of the cake. If you have extra, feel free to spread all around the sides of the cake too. If desired, dust with cocoa powder.

Refrigerate the cake for at least 3 hours and up to 1 day before serving. Chilling the cake in the refrigerator is imperative because the cake won’t slice otherwise. No need to cover the cake if you’re chilling it for only 3 hours. If chilling longer than that, I recommend loosely covering the cake. Cover leftover cake and store in the refrigerator for up to 3 days.