This is a beautiful Tiramisu Crepe Cake to make for Mother's Day or Birthdays of loved ones. I have a sudden craving for some decadent dessert and Tiramisu Crepe cake came to mind . I remembered that I have bookmarked one in my phone. I have all the ingredients at home and thus making this is not a problem. It is a very time consuming cake but WORTH every efforts as it taste really lovely. Perfect cake for Mother's Day.
I have an unopened bottle of Kahlua (coffee liquer ) bought two years back and it is time to use it now. What better time to use and it and make a tiramisu crepe cake for my Day..hehehe Mother's Day I mean. I think I deserves a lip smacking decadent dessert :) The soft flavorful layers of crepe, sandwiched with flavorful cream filling and finished with a dusting of good quality cocoa powder...I called this Not-to-miss dessert for every Momsie . Every mouthful is a trip to heaven and back :) A lovely homemade dessert one should not miss ...yummz!
so happy with the bottle of Kahlua and Vanilla extract
I love my non-stick crepe pan, though dented at the edge I still keep it
as this is the perfect size and hard to find :)
sandwiching the crepes with the delicious flavorful cream cheese
makes me drool....just can't wait to savor them :)
I used homegrown Butterfly blue pea flowers and Mandevilla to decorate the cake
finally after chilling a nite, the tiramisu crepe cake is ready to be served
when serving, pipe a rosette of cream cheese on top to add
character to the slice of tiramisu crepe cake...
Tiramisu Crepe Cake - adapted fromTatyanaseverydayfood with some adjustment
For Coffee Crepes:
6 large eggs
620 ml milk
90 ml strong coffee
80 melted butter
40 gm sugar
2 tablespoons Kahlua
1 teaspoon vanilla
340 gm all-purpose flour
260 gm heavy cream
170 gm cream cheese
170 gm butter, softened at room temperature
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tbsp of Kahlua
Cocoa powder for dusting
- Prepare the coffee crepes. Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice. Blend ingredients until smooth and clump free. If you don't have a blender, whisk all the liquid ingredients first. Then gradually sift in the flour, whisking until no clumps remain.
- Preheat a 8-inch non-stick crepe pan over medium heat. Add 1/4 cup crepe batter into the center and tilt pan to spread the batter evenly to the edges. Once edges of crepe turn golden, use a silicon spatula to flip the crepe over. Cook about 30 seconds on second side. Stack ready crepes onto a plate. Allow them to cool before assembling cake.
- Prepare the filling. Place the cream, cream cheese, butter, salt, vanilla extract and Kahlua into mixing bowl. Whisk on medium speed until light and fluffy. Be careful not to over-mix! Overmixed filling will separate.
- Assemble the cake. Line an 8-inch spring form pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup filling. Spread the filling evenly to the edges, then sprinkle with cocoa powder. Continue with remaining crepes and filling. Leave the last crepe with no filling. Cover the crepe cake with plastic wrap and refrigerate overnight.
- Once cake is set, invert the cake onto a cake platter. Remove the spring form pan, then dust the top with cocoa powder. Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated.