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Tiramisu Crêpe Cake Roll
Dessert

Tiramisu Crêpe Cake Roll

5 hServes 10Nutri-Score D€€
from @chula_buonappettito4 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • egg yolksDairy2 pieces
  • sugarPantry60 g
  • mascarpone (room temperature)Dairy200 g
  • double cream (cold)Dairy300 ml
  • vanilla extractPantry7.5 ml
  • coffee liqueur (optional, divided)Beverages30 ml
  • eggsDairy4 pieces
  • milkDairy420 ml
  • plain flourGrains210 g
  • cornflourPantry8 g
  • cocoa powder (plus extra for dusting)Pantry25 g
  • sugarPantry38 g
  • saltSpices1.5 g
  • vanilla extractPantry5 ml
  • salted butter (melted)Dairy45 g
  • espresso (cooled)Beverages120 ml
  • cocoa powder (for the soak)Pantry6 g
  • coffee liqueur (for the soak)Beverages15 ml
  • ladyfingers (or morning coffee biscuits)Bakery150 g

per serving

Nutrition

286kcal

Carbs
26 g
Proteins
6 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Saucepan
  • Whisk
  • Sieve
  • Frying pan
  • Stovetop
  • Hand mixer

step by step

Method

  1. Make the tiramisu cream

    • Whisk the egg yolks and sugar in a bowl set over a double boiler until pale and thick.
    • Remove from the heat and cool slightly.
    • Whip the mascarpone and double cream until stiff peaks form.
    • Gently fold in the yolk mixture, vanilla and coffee liqueur.
    Step 1

  2. Make the crêpe batter

    • Whisk the eggs, milk, plain flour, cornflour, cocoa powder, sugar, salt, vanilla and melted salted butter until smooth.
    • Strain the batter through a sieve.
    • Rest the batter for 15 minutes.
    Step 2

  3. Cook the crêpes

    • Lightly grease a non-stick pan and heat over medium heat.
    • Pour a thin layer of batter and cook until just set.
    • Repeat with the remaining batter to make 8–10 crêpes, then let them cool.
    Step 3

  4. Prepare the espresso soak

    • Mix the espresso, cocoa powder and coffee liqueur until smooth.
    Step 4

  5. Assemble the roll

    • Overlap the crêpes on parchment paper into a large rectangle.
    • Spread half the tiramisu cream over the crêpes.
    • Quickly dip the biscuits in the espresso soak and arrange them on top.
    • Cover with the remaining cream.
    Step 5

  6. Roll and chill

    • Roll up tightly using the parchment paper.
    • Wrap and chill for at least 4 hours or overnight.
    Step 6

  7. Finish and serve

    • Dust generously with cocoa powder.
    • Slice and serve.
    Step 7
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