Prep
40 minsBake
20 minsServes
3 to 5Difficulty
Medium
About
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.
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.
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.
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.
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.
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.
Place the cake in the fridge for 1-2 hours, then serve.
Ingredients
1
For the Crepes
All purpose flour
Salt
Vegetable oil
or melted butter, plus extra for the pan
Large eggs
Vanilla
optional
Lyle’s Golden Syrup
Milk
Water
For the Filling
Instant coffee
powder
Water
warm
Double cream
Mascarpone
Tate & Lyle Fairtrade Pure Cane icing sugar
Vanilla
Cocoa powder
For the optional topping
Double cream
Tate & Lyle Fair trade Icing Cane Sugar
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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