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Slice-cut Tiramisu Crepe Cake showcasing dozens of delicate crepe layers filled with mascarpone cream, topped with whipped cream rosettes and cocoa powder on a white cake stand.

Tiramisu Crepe Cake

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Dozens of paper-thin Tiramisu Crepe Cake stacked with silky espresso mascarpone cream make this showstopping layered cake a dream worth every patient step.
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Prep Time 2 hours
Cook Time 1 hour
Chill Time 3 hours
Total Time 6 hours
Servings: 8
Course: Dessert, Special Occasion
Cuisine: French-inspired, Italian-Inspired
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Crepe Batter
  • 6 tablespoons 85g unsalted butter melted and cooled (plus extra for greasing the pan between each crepe)
  • 2 cups 250g all-purpose flour (spooned and leveled not scooped to avoid a dense batter)
  • ¼ cup 50g granulated sugar (adds a light sweetness that balances the rich filling)
  • ¼ teaspoon fine sea salt enhances all the other flavors; don't skip it
  • 2 cups 480ml whole milk at room temperature (full-fat milk gives the crepes a tender pliable texture)
  • ½ cup 120ml water at room temperature (thins the batter to the ideal pourable consistency)
  • 4 large eggs at room temperature room temperature eggs blend in more smoothly than cold ones
  • 2 teaspoons pure vanilla extract use pure not imitation for the best flavor in a delicate batter
Tiramisu Mascarpone Filling
  • 2 teaspoons espresso powder dissolves into a concentrated coffee flavoring; instant coffee is a fine substitute
  • 2 teaspoons warm water just enough to dissolve the espresso powder into a smooth liquid
  • 1½ cups 360ml cold heavy whipping cream (must be cold so it whips up properly to medium peaks)
  • 1 tablespoon 15ml dark rum or Grand Marnier optional (adds classic tiramisu depth; leave it out for an alcohol-free version)
  • 8 ounces 225g mascarpone cheese cold or at room temperature (the heart of the filling; do not substitute with cream cheese)
  • 1 cup 120g powdered confectioners' sugar sifted (sifting prevents lumps in the finished filling)
  • 1 teaspoon pure vanilla extract rounds out the espresso and mascarpone flavors beautifully
  • ¼ cup 21g unsweetened cocoa powder optional (for dusting between layers; dutch-process gives a smoother less bitter finish)
Whipped Cream Topping
  • ½ cup 120ml cold heavy whipping cream (must be very cold for the best volume and stability)
  • 1 tablespoon 15ml dark rum or Grand Marnier optional (mirrors the flavor in the filling for a cohesive taste throughout)
  • 2 tablespoons 15g powdered confectioners' sugar (lightly sweetens without making the topping cloying)
  • 1 teaspoon unsweetened cocoa powder optional for a final dusting over the finished cake

Method
 

  1. Combine the melted and cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender and blend on medium-high speed for 20–30 seconds until the batter is completely smooth and as thin as heavy cream.
  2. Transfer the batter to a covered bowl or seal the blender tightly and refrigerate for at least 1 hour and up to 24 hours to fully hydrate the flour and relax the gluten.
  3. Set an 8-inch non-stick skillet over medium heat and coat it generously with a small amount of the reserved butter.
  4. Once the pan is hot, pour 3 to 4 tablespoons of batter into the center and immediately tilt and swirl the pan in a circular motion so the batter spreads into a wide, thin round.
  5. Cook for 1 to 2 minutes until the edges look dry and the underside is set and lightly golden, then flip and cook the second side for 30 seconds.
  6. Transfer the cooked crepe to a large plate and repeat with the remaining batter, buttering the pan before every crepe; separate finished crepes with parchment squares if needed. Repeat until all batter is used — you should get about 28 crepes.
  7. Allow the finished crepes to cool to room temperature, or cover and refrigerate them for up to 24 hours before assembling; they must not be warm when you start building the cake.
  8. Stir the espresso powder and warm water together in a small bowl until fully dissolved, then set aside to cool for a few minutes.
  9. In a large bowl using a hand or stand mixer, whip the cold heavy cream and rum together on medium-high speed until medium peaks form, about 3 to 4 minutes, then set the whipped cream aside.
  10. In a separate large bowl, beat the mascarpone, sifted confectioners' sugar, vanilla, and cooled espresso liquid together on medium speed until completely smooth and combined, about 2 minutes.
  11. Gently fold the whipped cream into the mascarpone mixture in two or three additions until just combined; the filling may look slightly curdled but will smooth out once layered.
  12. Spread a thin smear of filling onto the center of your serving plate to anchor the cake, then place one crepe flat on top.
  13. Spread about 2 heaping tablespoons of filling evenly over the crepe using an offset spatula, dust lightly with cocoa powder if using, then lay another crepe on top; continue layering crepes, filling, and cocoa until all crepes are used, finishing with a bare crepe on top.
  14. Using a clean hand or stand mixer, whip the cold heavy cream, rum if using, and confectioners' sugar together on medium-high until medium peaks form, about 3 to 4 minutes.
  15. Spread or pipe the whipped cream over the top of the assembled cake and dust with cocoa powder if desired.
  16. Refrigerate the finished cake, uncovered, for at least 3 hours and up to 24 hours before slicing this chilling time is essential for the layers to set and the cake to slice cleanly.

Nutrition

Serving: 210gCalories: 520kcalCarbohydrates: 42gProtein: 9gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 175mgSodium: 135mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 1350IUCalcium: 130mgIron: 2mg

Notes

This is the kind of cake that turns a quiet kitchen into something that feels like a celebration. Every creamy, coffee-kissed layer is worth the patience it takes to build. Make it a day ahead — it only gets better as it rests.

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