Tiramisu Crepe Cakes

Sweet chocolate & coffee tiramisu swirled up into one delicious crepe 😋

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Total time: 30 minutes

Ingredients for 4 people

2 cups of flour

1/4 cup of sugar

4 eggs

2 cups of milk

1/4 cup of butter

3 tbsp of cocoa powder

2/3 cup of mascarpone cheese

1/3 cup of powdered sugar

1 1/4 cups of heavy cream

1 tsp of vanilla extract

16 ladyfinger cookies

1/2 cup of brewed coffee


Tools

Electric mixer

Squeeze bottle

Freezer bag

Rolling pin

Pastry brush

Cardboard


Step 1/6

Prepare the crepe batter: Mix the flour with the sugar, eggs, milk, and melted butter.

Step 2/6

Put 2 teaspoons of cocoa powder in the squeeze bottle and fill with crepe batter. Shake to mix and then draw a spiral on the pan. Pour 1 ladle of plain crepe batter on top and cook on both sides. Repeat for a second spiral crepe. Prepare 2 more crepes following this process, this time with lines from the center drawn with the chocolate crepe batter.

Step 3/6

Place crepes on work surface and place an empty glass upside down in the center. Make 8 cuts around the crepe with a knife as seen in the video. Remove the glass and place the crepes in small bowls, letting the edges drape over the bowl.

Step 4/6

Whip the mascarpone cheese with the sugar and the heavy cream. Add the vanilla extract and whip with an electric mixer. Place the whipped cream in a freezer bag (about ¾ full) and cut a bottom corner to make a piping bag. Line the bottom of the crepe bowls with a layer of whipped cream.

Step 5/6

Flatten 2 ladyfinger cookies side by side with a rolling pin. Then use a glass as a cookie cutter to create a circle and place the rounded cookies on top of the whipped cream. Repeat for each bowl. Brush the cookies with a pastry brush and add another layer of whipped cream. Add another layer of cookies and brush with coffee. Cut each crepe strip in 2 and fold them into the center of the bowl, pressing down well. Turn the bowls onto a sheet of parchment paper and chill.

Step 6/6

Remove the small bowls from the mini crepe cakes and serve on plates. Decorate the top of the cakes with whipped cream by drawing waves, a flower, or a spiral with a piping bag. Cut a circle out of a piece of cardboard slightly larger than the cakes. Place it a few centimeters above the cakes to protect the bottom part and sprinkle the remaining cocoa powder over the whipped cream. Serve and enjoy!

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