Tiramisu Mille Crepe Cake

Categories:

pancakes, waffles & crepes
dessert
pancake day


Stunning and unique tiramisu mille crepe cake is guaranteed to impress your guests! This no-bake cake is made with layers of sweet, thin crepes and creamy, yet light tiramisu filling sprinkled with cocoa powder.

Prep Time
40min
Cook Time
20min
Meet the Baker

This recipe was created by baker and food photographer Anna. You can find more of her delicious recipes via her website linked below.

Take a Look
Ingredients
Servings
8-10
For the Crepes

250 g plain flour

¼ tsp salt

70 ml vegetable oil or melted butter, plus extra for the pan

4 large eggs

1 tsp vanilla (optional)

50 g Lyle’s Golden Syrup

500 ml milk

100 ml water

 

For the Filling

2 tsp instant coffee powder

2 tsp warm water

250 ml double cream

250 g mascarpone

100 g Tate & Lyle Fairtrade Pure Cane icing sugar

1 tsp vanilla

15 g cocoa powder

 

For the Optional Topping

200 ml double cream

50 g Tate & Lyle Fairtrade Pure Cane icing sugar

 

Instructions

 

  1. Make the crepe batter: place all the ingredients into a food blender and whizz until you have a smooth, lump-free batter. Alternatively, you can also whisk it by hand. If mixing by hand, place the flour and salt into a large mixing bowl and stir to combine. Make a well in the middle and stir in the oil, eggs, vanilla and Lyle’s Golden Syrup. Mix the milk with water, and pour into the mixture, stirring constantly until you have a smooth, lump-free batter. Set the batter aside for 1-2 hours, allowing it to rest.
  2. Heat the pan over a medium heat. Brush the pan with a little oil or melted butter. Using a ladle or ¼ measuring cup, pour the batter onto the pan and swirl it around, to cover the bottom of the pan evenly. Fry the crepe for a minute or until golden, then flip it over and cook for another 30 seconds, or until it freckles. Remove from the pan and transfer into a large plate. Repeat until all of the batter is used. You should get between 20-25 crepes.
  3. Make the filling: Mix the instant coffee powder with warm water and set aside. Whisk the double cream in a medium bowl, until it reaches medium peaks, and set aside. In a separate large bowl, whisk the mascarpone, icing sugar, vanilla and the coffee mixture, until evenly combined, lastly fold in the cream and mix until all the ingredients are incorporated well.
  4. Place the first crepe in the middle of the serving plate, and spread a thin, even layer of the filling (about 2 tbsp) on top of it. Dust some cocoa powder over the filling, then place the second crepe on top and repeat, until you have used all of the crepes. Leave the top crepe clear, without the filling on it.
  5. You can decorate the cake with just a dusting of cocoa powder over the top, or whip some extra double cream and icing sugar and use that as a topping, along with the dusting of cocoa powder. 
  6. Place the cake in the fridge for 1-2 hours, then serve.