The secret to Tiramisu Crepe Cake lies in the crepes! Make sure to prepare my special Crepe Recipe to create those soft, flavorful layers that make this cake irresistible.

Tiramisu Crepe Cake gives a playful twist to the classic tiramisu. The soft crepe layers not only taste amazing, but also create a stunning look. When you cut into this cake, it’s sure to leave your guests in awe!

Like traditional tiramisu, this cake brings together the rich flavors of coffee and creamy sweetness. Instead of ladyfingers, we layer delicate crepes with espresso-infused whipped cream for a new, delicious spin.

Ingredients for Tiramisu Crepe Cake:

Crepe Batter:

Milk – Adds moisture and helps create a soft, smooth crepe texture.
Water – Balances the liquid ratio, ensuring the batter isn’t too thick.
Eggs – Bind the ingredients together, adding structure and lightness to the crepes.
Sugar – Sweetens the batter slightly for a touch of sweetness in each crepe.
Oil – Keeps the crepes tender and prevents them from sticking to the pan.
Vanilla – Adds a hint of warmth and sweetness to the batter.
Salt – Enhances the flavors of the batter and balances the sweetness.
Flour – Gives structure to the crepes, making them hold together while remaining soft.
Cocoa Powder – Adds a subtle chocolatey flavor and color to the crepes.

Cream Filling:

Cream Cheese – Provides a rich, tangy base for the creamy filling.
Sweetened Condensed Milk – Adds sweetness and helps achieve a smooth, velvety texture.
Heavy Cream – Whipped to create a light, fluffy texture that brings richness to the filling.

Coffee Soak:

Brewed Espresso or Strong Coffee (cooled) – Infuses the crepes with a deep coffee flavor, a key element in the tiramisu theme.
Sweetened Condensed Milk – Sweetens the coffee soak and adds a creamy richness to balance the bitterness of the coffee.

How to make Tiramisu Crepe Cake:

Blend all crepe batter ingredients, and strain to get rid of clumps
Fry all crepes in medium size pan, set aside
Make cream and coffee soak
Assemble cake and sprinkle with cocoa powder
Refrigerate and enjoy!

Frequently asked Questions:

1. How many crepes does this recipe make?
This recipe makes around 25-30 crepes, depending on the size of your pan.

2. Can I make the crepes ahead of time?
Yes! You can prepare the crepes in advance and store them in the fridge for up to 3 days before hand.

3. How do I store the cake?
Store any leftover Tiramisu Crepe Cake in an airtight container in the fridge. It should stay fresh for 2-3 days.

4.How long should I let the cake set before serving?
It’s best to let the cake chill in the fridge for at least 2-3 hours before serving to allow the flavors to blend and the filling to firm up.

5.Can I use store-bought crepes instead of making my own?
Yes, you can use store-bought crepes, but homemade crepes tend to have a fresher flavor and texture that adds to the overall taste of the cake.

6. How do I cut the cake neatly without making a mess?
For clean slices, use a sharp knife and dip it in hot water before cutting. This helps prevent the layers from sticking to the blade.

Watch me make Tiramisu Crepe Cake:

The Best Tiramisu Crepe Cake

Julia

Print Recipe Pin Recipe

Prep Time 45

Cook Time 30

Chill time 1

Total Time 2 15

Course Dessert

Cuisine French, Italian

Servings 10 Slices

Ingredients

Crepe Batter

2 cups Milk
2/3 cup Water
8 Eggs
1/2 cup Sugar
1/3 cup Oil
1 tsp Vanilla
1 tsp Salt
1 cup Flour
1/4 cup Cocoa Powder

Cream Filling

8 oz Cream Cheese
1/2 cup Sweetened Condensed Milk
1 1/2 cup Heavy Cream

Coffee Soak

1/2 cup brewed expresso or strong coffee *cooled
2/3 tbsp Sweetened Condensed Milk

Instructions

Coffee soak:

Start by making the coffee soak so it can cool. Simply stir warm coffee with the sweetened condensed milk and set aside.

Crepe's:

In a large bowl or blender, whisk in water, eggs, sugar, oil, vanilla, salt, flour, and cocoa powder. Then slowly add in the milk, mixing till a smooth batter forms.
Strain batter through a fine mesh strainer, to get rid of any clumps
Preheat a frying pan on medium heat, then add a drizzle of oil and use about 1/4 cup batter to fry. (8 inch pan) Continue frying till you've used up all the batter and set crepes aside to cool.

Cream Filling:

In the bowl of your stand mixer, add in the softened cream cheese and sweetened condensed milk. Beat on high till smooth and creamy. (2-5 min)
With mixer on, slowly drizzle in the heavy cream, and continue beating till thick peaks form (carful not to overmix or will seperate!) Set aside

Assemble Cake:

Start by laying down one crepe on your cake stand or serving plater. Using a pastry brush, brush the cooled coffee mixture all over the crepe. Then using about 2 tbsp of cream, spread into an even layer all over the surface. And once again place a crepe on top and repeat till all used up.
Once on your last layer, sprinkle cocoa powder over the top to create a beautiful finish. You can leave like that, or add whatever you would like on top! *chocolate shavings, fruits etc.

Serve the cake:

Place the cake in the fridge or freeze for up to 1-2 hours. This help keep everything together when cutting.
When serving, use a sharp knife to cut into the crepe cake. If it seemes to be sticking to the knife, you can dip the knife hot water before cutting. Enjoy!

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