Description
This Tiramisu Crêpes Cake Roll is a decadent fusion dessert that combines delicate, thin cocoa-flavored crêpes with a rich mascarpone cream and coffee-soaked biscuits. Rolled into a luscious log and chilled to perfection, it offers a delightful texture and flavor experience inspired by the classic Italian tiramisu.
Ingredients
Scale
Crêpe Batter
- 4 large eggs
- 420 ml cold whole milk
- 190 grams all-purpose flour
- 1 tablespoon cornstarch
- 25 grams unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter, melted
Tiramisu Cream
- 2 egg yolks
- 60 grams granulated sugar
- 200 grams mascarpone cheese, room temperature
- 300 ml double cream or heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon coffee liqueur (optional)
Assembly
- Cocoa powder, for dusting
- Biscuits, for assembly (ladyfingers or similar)
Instructions
- Prepare dry ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, cocoa powder, granulated sugar, and fine salt. Set aside to combine the dry base of the crêpe batter.
- Mix wet ingredients: In a separate bowl, whisk the eggs, cold milk, and vanilla extract until smooth and fully combined, ensuring a uniform liquid mixture without lumps.
- Combine batter: Gradually add the wet mixture to the dry ingredients, whisking continuously to avoid lumps. Stir in the melted butter until the batter is smooth and fluid, then rest it for 20–30 minutes at room temperature or refrigerate overnight to hydrate the flour and improve texture.
- Cook crêpes: Heat a nonstick skillet or crêpe pan over medium heat and lightly grease if necessary. Pour approximately 60 ml of batter into the pan, swirling to coat the base in a thin, even layer. Cook for 1–2 minutes until the edges lift and underside is set, then flip and cook for an additional 30 seconds to 1 minute. Transfer cooked crêpes to a rack or plate to cool. Repeat with remaining batter.
- Prepare egg yolk mixture: Place egg yolks and sugar in a heatproof bowl over a Bain-Marie (double boiler). Whisk constantly for 4–5 minutes until the mixture thickens, becomes pale, and the sugar dissolves completely. Remove from heat and let cool slightly.
- Make mascarpone cream: Whisk double cream and mascarpone together until stiff peaks form and the mixture is well incorporated, creating a rich, smooth cream base for the filling.
- Combine cream and egg yolks: Gently fold the thickened egg yolk mixture into the whipped cream and mascarpone blend. Add coffee liqueur (if using) and fold gently until fully blended to distribute flavor evenly.
- Assemble layered crêpes: Arrange cooked crêpes overlapping on a lined sheet pan to prevent gaps between layers, creating a continuous base for the cake roll.
- Layer cream and biscuits: Spread a layer of tiramisu cream evenly over the crêpes. Then place biscuits, soaked in coffee liqueur, on top of the filling, adding texture and the signature tiramisu flavor.
- Repeat layering: Continue layering tiramisu cream and soaked biscuits alternately until all the filling is used up, building a multi-layered structure for the roll.
- Roll the cake: Carefully fold and roll the layered crêpes into a tight log, ensuring the filling remains inside and the roll is compact for neat slices.
- Chill and serve: Chill the cake roll for at least 4 hours to set and allow flavors to meld. Before serving, dust generously with cocoa powder for a classic tiramisu finish.
Notes
- Resting the batter improves crêpe texture by allowing the starches to absorb liquid fully.
- Use ladyfingers or light biscuits soaked briefly in coffee liqueur for authentic tiramisu flavor and texture.
- Chilling the cake roll is essential for firm slicing and flavor development.
- Adjust coffee liqueur quantity or omit it to suit personal taste or dietary restrictions.
- For a non-alcoholic version, replace coffee liqueur with strong brewed coffee or coffee extract.
