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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

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 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.

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.