Tiramisu Crepe Cake

This impressive tiramisu crepe cake features 25 paper-thin homemade crepes, 24 layers of fluffy tiramisu filling, dustings of cocoa powder, and is finished with sweet whipped cream on top. It’s almost unbelievable that such a fancy cake is totally doable in your home kitchen. There’s no baking involved and everything can be prepped in advance! This Tiramisu Crepe Cake Is: Secretly simple (I promise! My instructions are super detailed.) Creamy & light Boozy, but you can skip the alcohol if desired. Best made ahead of time. Perfect if you’re searching for a unique cake!

Tiramisu is a timeless Italian dessert and easily one of the most popular desserts in the world. I love using its flavors in other ways. Like traditional tiramisu, this filling is made in a couple different parts. Whip heavy cream into medium peaks (I like to add rum!), set aside, then beat mascarpone, confectioners’ sugar, vanilla extract, and espresso together until creamy. For the espresso, simply combine warm water and espresso powder together– we’ll make it very strong so we aren’t using too much liquid. Fold the whipped cream into the mascarpone mixture. Have no fear if the filling looks a little curdled– it doesn’t taste that way in the cake.

Ingredients:

• 6 Tablespoons (85g) unsalted butter, plus 5 more Tablespoons (70g) for the pan
• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 2 cups (480ml) whole milk, at room temperature*
• 1/2 cup (120ml) room temperature water
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

Tiramisu Filling

• 2 teaspoons espresso powder*
• 2 teaspoons warm water
• 1 and 1/2 cups (360ml) cold heavy cream
• 1 Tablespoon (15ml) rum or Grand Marnier* (optional)
• 8 ounces (1 cup) mascarpone, cold or at room temperature
• 1 cup (120g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup (22g) unsweetened natural or dutch-process cocoa powder (optional)

Whipped Cream Topping

• 1/2 cup (120ml) cold heavy cream
• 1 Tablespoon (15ml) rum or Grand Marnier* (optional)
• 2 Tablespoons (15g) confectioners’ sugar
• 1 teaspoon unsweetened natural or dutch-process cocoa powder (optional)