Because it's all but the time to curb our cravings, we offer you for consultation this recipe for tiramisu-style crepe cake, a name that already makes you salivate so imagine the first bite then the second, then the third, then the twentieth …Composed of layers of pancakes, mascarpone cream, coffee and cocoa powder, it's obvious you'll love it. And if you want to make it even more gourmet, you are free to coat the pancakes with spread. Be careful, however, this dessert offers a one-way trip, because once you've tasted it, you can't miss it , you will therefore have to domesticate your little inner voice which will tell you to take it again and again, because a good dessert should please and not make you sick. Enough talking!
Here's how to make a tiramisu-style crepe cake!
GENERAL INFORMATION
- Preparation time:40 min
- Resting time:1 hour
- Cooking time:15 mins
- Total time:55 min + 1h (rest)
- Ingredients:6 people
INGREDIENTS
For the pancakes:
- 500ml of milk
- 250g flour
- 50g cooled melted butter
- 4 eggs
- 2 tbsp. at s. sugar / 1 sachet of vanilla sugar / 1 pinch of salt
For the tiramisu cream:
- 500g mascarpone
- 250ml unsweetened whipping cream
- 150 g of sugar
- 100ml of coffee
- Bitter cocoa powder
PREPARATION
For the pancakes:
- Place the flour, sugars and salt in a large bowl.
- Add the eggs and a quarter of the milk.
- Mix to obtain a homogeneous and thick paste.
- Gradually add the remaining milk while mixing
- Add the previously cooled melted butter.
- Mix well.
- Let stand for about 1 hour.
- Prepare a pancake pan and add a knob of butter.
- Add a ladle of batter and cook on one side then on the other side, flipping the pancake.
- Place on a serving plate and cover with aluminum foil.
For the tiramisu cream:
- Prepare the coffee and leave to cool completely. Put in the fridge.
- In a bowl, mix the mascarpone with an electric whisk with 100 g of sugar until you obtain a smooth and homogeneous cream.
- Pour in the coffee and mix with the mascarpone cream.
- In another bowl, whip the cream with the remaining 50 g of sugar.
- Add the mascarpone and coffee cream and mix gently.
Assembly now!
- Take a mold with high edges 20 cm in diameter. Line with plastic wrap or parchment paper.
- In the bottom of the mold, spread a thin layer of mascarpone cream and coffee then add a pancake, a thin layer of cream and a pinch of bitter cocoa powder.
- Cover with another pancake and continue in this way until all the ingredients are used up (keep a little cream for the final decoration).
- Wrap in plastic wrap and refrigerate for 3 to 4 hours.
- Invert into a serving dish. Finish with the remaining cream and a pinch of bitter cocoa.
- Serve and enjoy!
