Tiramisu Crepe Cake Recipe
Introduction
This Tiramisu Crepe Cake is a delightful twist on the classic Italian dessert, layering thin crepes with a luscious espresso-infused cream cheese filling. Its elegant look and rich flavors make it perfect for special occasions or a memorable treat.
Ingredients
- 30 crepes (double your usual recipe; 8-inch size works best)
- 24 oz cream cheese, softened at room temperature
- 2 cups heavy whipping cream, very cold
- 1/3 cup espresso shot
- 1 cup condensed milk
- 1/3 cup cocoa powder
Instructions
- Step 1: Prepare crepes according to your favorite recipe, making about 30 thin 8-inch crepes. Set aside to cool completely.
- Step 2: In a mixing bowl, combine the softened cream cheese, condensed milk, and espresso. Whisk until the mixture is smooth and creamy.
- Step 3: Add the cold heavy whipping cream to the mixture and whisk until fluffy but still stable. Watch closely to avoid overwhipping and lumpiness. Reserve 2 cups of this cream mixture separately for frosting and keep it refrigerated.
- Step 4: Use a springform pan lined with plastic wrap on the bottom as your mold. Start layering by placing one crepe in the pan, then spread a generous layer of the cream mixture over it, followed by a light dusting of cocoa powder.
- Step 5: Continue layering crepes, cream, and cocoa until you exhaust all crepes and cream mixture, finishing with a crepe on top.
- Step 6: Cover the assembled cake and refrigerate for at least 24 hours to allow the flavors to meld and the cake to set properly.
- Step 7: After resting, carefully remove the sides of the springform pan. Flip the cake so the bottom side is on top, then cover the entire cake with the reserved cream mixture as frosting.
- Step 8: Finish by sprinkling cocoa powder evenly over the top. Serve chilled and enjoy your elegant dessert!
Tips & Variations
- For a boozy twist, add a tablespoon of coffee liqueur like Kahlúa to the cream mixture.
- Use mascarpone cheese instead of cream cheese for a more authentic tiramisu flavor.
- Dust cocoa powder right before serving to keep it fresh and vibrant.
Storage
Store the tiramisu crepe cake covered in the refrigerator for up to 3 days. Because of the cream filling, keep it chilled to maintain freshness. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly. Do not freeze, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crepes ahead of time?
Yes, crepes can be made a day in advance. Stack them with parchment paper in between and store wrapped tightly in the refrigerator. Bring to room temperature before assembling the cake.
What if I don’t have a springform pan?
You can assemble the cake on a round plate or cake stand, layering crepes and cream carefully. Use a spatula to shape as you go and chill the cake in the fridge to help it set.
PrintTiramisu Crepe Cake Recipe
This Tiramisu Crepe Cake is an elegant and indulgent dessert featuring layers of delicate crepes alternated with a creamy espresso and cream cheese filling. Finished with whipped cream frosting and a dusting of cocoa powder, this no-bake cake combines the classic flavors of tiramisu in a unique crepe cake format, perfect for special occasions or impressive dinner parties.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 24 hours 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Crepes
- 30 crepes (8-inch size, double the original crepe recipe)
Filling
- 24 oz cream cheese, softened at room temperature
- 1 cup condensed milk
- 1/3 cup espresso shot
- 2 cups heavy whipping cream, very cold
Topping
- 1/3 cup cocoa powder, for dusting and sprinkling
Instructions
- Prep Crepes: Prepare 30 crepes according to your favorite recipe, ideally making 8-inch crepes. Allow them to cool completely before assembling the cake.
- Make Filling Mixture: In a mixing bowl, combine the softened cream cheese, condensed milk, and espresso shot. Whisk thoroughly until the mixture is smooth and creamy with no lumps.
- Whip Cream: Gradually add the very cold heavy whipping cream to the bowl while whisking continuously until the cream becomes fluffy and forms soft peaks. Watch carefully to prevent the mixture from becoming lumpy.
- Reserve Frosting Cream: Set aside 2 cups of the whipped cream mixture to use later for frosting the outside of the cake. Store this cream in a sealed container in the refrigerator to keep it fresh.
- Assemble the Cake: Line the bottom of a springform pan with plastic wrap. Begin layering by placing one crepe on the base, then spread a layer of the cream mixture evenly over it, followed by a light dusting of cocoa powder. Continue layering crepes, cream, and cocoa powder alternately until all crepes and cream are used.
- Rest the Cake: Cover the assembled cake and refrigerate it for at least 24 hours to allow the flavors to meld and the cake to set properly. After resting, carefully flip the cake so the bottom is now on top and remove the sides of the springform pan.
- Frost the Cake: Using the reserved whipped cream, cover the entire outside of the cake evenly to create a smooth frosting layer.
- Garnish and Serve: Finally, sprinkle cocoa powder generously on top of the frosted cake. Slice and enjoy this delicious tiramisu crepe cake chilled.
Notes
- Using cold whipping cream helps achieve the perfect fluffy texture.
- Letting the cake rest for at least 24 hours is essential for the flavors to develop and the crepes to soften slightly.
- For best results, use strong espresso shots to intensify the tiramisu flavor.
- The springform pan and plastic wrap make it easier to assemble and remove the cake without damaging its layers.
- This cake should be kept refrigerated and is best served chilled.
- If you don’t have a springform pan, you can use any round mold with removable sides or line a cake pan with plastic wrap for easy removal.
Keywords: Tiramisu, Crepe Cake, No-Bake Cake, Italian Dessert, Cream Cheese, Espresso, Whipped Cream
