Cake is served on the best days of your life; it accompanies the milestones we want to imprint upon our minds and hearts. Cake is also served when your blog has a brand new design. That’s right. I have two things for you today: a perfectly decadent and liqueur laden tiramisu flavoured crepe cake, and a new blog design!
So here is the new butter and brioche. The site has been a long time in the making and quite a process but I could not be happier with the result. I am utterly overwhelmed by it. Noor has really outdone herself… aren’t all the little hand-drawn personal touches just perfection? And check out my charming brioche logo!
I also have a magnificent visual recipe index and a new about and press page! And for those loyal readers that always leave me the most beautiful and heartfelt comments at the end of each post – I now have the most incredible customised comment section…
I am so lucky to reap the beautiful rewards of my site and I really cannot thank Noor enough. She truly went above and beyond, answering all my tedious questions and tweaking things just how I wanted them, both quickly and happily.
So in celebration, I made you all up a cake. Tiramisu Crepe Cake is comprised of a stack of thin and delicate French crepes, which are first soaked in a strong liqueur infused coffee syrup. Between each crepe layer is a light and creamy tiramisu flavoured mascarpone filling. Once the cake is stacked and ready to serve it is finally covered with another layer of the tiramisu mascarpone cream, sprinkled generously with a layer of cocoa powder and garnished with dark chocolate truffles.
This is a cake that tastes just like a tiramisu should. It is a cake for those who like really sweet, decadent and rich desserts and because of said sweetness – it does have to be made with a strongly brewed blend of espresso.
Like the process of this blog, Tiramisu Crepe Cake takes time and patience… and many layers but the end result is worth it. Every bite of this cake is a dream, an exquisite celebration of flavour. So thank you all for sharing this experience and journey with me. It has been a learning process and a good one nonetheless! Browse around, and let me know what you think.
- 12 large eggs
- 1 cup whole milk
- 1 cup thickened cream
- 2 tsp. vanilla extract
- 2 cups flour
- ½ tsp. salt
- ¾ cup icing sugar
- Butter for frying
- 500 g (17 oz.) mascarpone
- 1 cup icing sugar
- 1 tsp vanilla extract
- 1 tbsp. Kahlua
- 1 ½ tbsp. dutch processed cocoa powder
- ½ cup water
- ¾ cup caster sugar
- 3 tbsp. Kahlua
- 2 tbsp. espresso, dissolved in 3 tbsp. boiling water
- 1 cup heavy cream, cold
- 250 g (8 oz.) mascarpone
- ½ cup icing sugar
- 1 tsp. vanilla extract
- 2 tbsp. Kahlua
- 3 tbsp. dutch processed cocoa powder
- 220 g (8 oz.) dark chocolate
- Dutch processed cocoa powder for sprinkling
- Place all the ingredients in the bowl of a food processor or blender and blitz to combine well. The mixture should be the consistency of heavy cream.
- Brush a 9 inch (20 cm) non-stick frypan with melted butter and place over a low heat until the butter begins to bubble. Using a ladle as a measure (or roughly ¼ cup), pour the batter into the pan. Swirl the batter with the pan lifted over the stove until the bottom of the pan is thinly coated. Place back on the stove and cook the crepe for roughly 30 seconds on each side or until set. Repeat this process until all the crepe batter is used. Allow the crepes to cool before assembly.
- Whip the mascarpone on a medium speed using a hand or stand mixer. Gradually add in the icing sugar. Once the mixture is just combined, gradually pour in the vanilla and Kahlua followed by the cocoa powder. Whip until thickened and combined.
- Whip the heavy cream until it forms stiff peaks. In a separate bowl, whisk together mascarpone, icing sugar, vanilla, Kahlua and cocoa. Gently fold the whipped cream into the mascarpone mixture.
- In a small saucepan set over medium heat, bring all the ingredients to a light boil. Lower the heat and let the mixture simmer for five minutes and all the sugar has dissolved. Set aside to cool.
- Roughly chop the chocolate and place it in a medium bowl over a pan of simmering water. Melt until smooth then remove from heat and let cool to room temperature. Once cool, transfer the bowl to the fridge to set until the chocolate is thick and has a rollable resistance, roughly 1 ½ hours. Once thickened, roll the chocolate into tablespoon sized balls then roll in cocoa powder.
- Centre a crepe in a 9 inch (20 cm) lined cake tin. Using a pastry brush, lightly coat the first crepe with the espresso syrup then thinly spread a tablespoon of the tiramisu mascarpone filling and top with another crepe. Continue this process of brushing, spreading and stacking until you run out of the filling. Set in the fridge to harden for 4 hours or overnight.
- Once set, run a warm knife to cut away any uneven crepe cake edges. Remove it from the tin then set it on a serving plate or platter. Spread the top with the tiramisu mascarpone cream and sift over extra cocoa powder. Garnish the top of the cake with the truffles piping the remaining tiramisu mascarpone cream to stick them down. Chill in the fridge until ready to serve.