Description
A delicate layered dessert featuring thin crepes brushed with coffee and stacked with a light mascarpone cream filling. Inspired by classic tiramisu flavors, this crepe cake is rich, creamy, and elegantly dusted with cocoa.
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 1/2 cups milk
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 16 ounces mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder for dusting
Instructions
- In a large bowl, whisk together the flour, eggs, milk, sugar, salt, melted butter, and vanilla extract until the batter is smooth. Let the batter rest for 20 minutes.
- Heat a lightly buttered nonstick skillet over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom evenly.
- Cook for about 1 minute on each side until lightly golden. Repeat with the remaining batter to make crepes, then let them cool completely.
- In a small bowl, combine the cooled brewed coffee with the coffee liqueur if using. Set aside.
- In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- In another bowl, gently mix the mascarpone cheese until smooth, then fold in the whipped cream until fully combined and creamy.
- Place one crepe on a serving plate and lightly brush it with the coffee mixture. Spread a thin layer of mascarpone cream over the top.
- Place another crepe on top and repeat the process, layering crepes, coffee mixture, and cream until all crepes are used.
- Spread the remaining mascarpone cream over the top layer and smooth it evenly.
- Refrigerate the cake for at least 4 hours or overnight to allow the layers to set.
- Before serving, dust the top generously with unsweetened cocoa powder, slice, and serve.
Notes
- Allow the crepes to cool completely before assembling to prevent the cream from melting.
- The cake tastes even better when chilled overnight, allowing the coffee flavor to fully infuse the layers.
- For an alcohol-free version, simply omit the coffee liqueur.
- Use a fine sieve to evenly dust cocoa powder over the top for a professional finish.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 135 mg
