Description
This Tiramisu Crêpes Cake Roll is a decadent dessert that combines delicate chocolate crêpes layered with rich mascarpone cream and coffee-soaked biscuits. Inspired by classic tiramisu, this elegant cake roll offers a harmonious blend of creamy, coffee, and cocoa flavors perfect for special occasions or an indulgent treat.
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
Mascarpone Cream Filling
- 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)
Additional
- Cocoa powder, for dusting
- Biscuits, for assembly (preferably ladyfingers or similar, soaked in coffee liqueur)
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together the flour, cornstarch, cocoa powder, granulated sugar, and salt. Set aside to ensure they are well combined and free of lumps.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, cold whole milk, and vanilla extract until the mixture is smooth and fully combined, ensuring an even texture for the crêpe batter.
- 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. Let the batter rest at room temperature for 20–30 minutes or refrigerate overnight to improve texture.
- Cook Crêpes: Heat a nonstick skillet or crêpe pan over medium heat and lightly grease if necessary. Pour about 60 ml of batter into the pan, swirling to coat the base evenly in a thin layer. Cook for 1–2 minutes until 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 and 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 sugar is fully dissolved. Remove from heat to cool slightly.
- Whip Cream and Mascarpone: Whisk together double cream and mascarpone until stiff peaks form and the mixture is homogeneous, creating a rich and silky cream base.
- Combine Cream and Egg Yolks: Gently fold the thickened egg yolk mixture into the whipped cream and mascarpone mixture. Add coffee liqueur if using, and fold gently until blended. Set the tiramisu cream aside.
- Assemble Layers: Arrange cooked crêpes overlapping on a lined sheet pan, minimizing gaps to create a uniform base for layering.
- Layer Cream and Biscuits: Spread a layer of tiramisu cream evenly over the crêpes, then add biscuits soaked in coffee liqueur on top of the cream layer.
- Repeat Layers: Continue layering tiramisu cream and soaked biscuits until all the filling is used, building a multi-layered structure full of flavor.
- Roll the Cake: Carefully fold and roll the layered crêpes into a tight log, ensuring the filling stays contained within the layers.
- Chill and Serve: Refrigerate the cake roll for at least 4 hours to allow it to set properly. Before serving, dust generously with cocoa powder for an elegant finish.
Notes
- Resting the batter enhances the crêpes’ texture and makes them easier to cook.
- If coffee liqueur is not available or preferred, strong brewed coffee can be used to soak the biscuits.
- For best results, use room temperature mascarpone to avoid lumps in the cream filling.
- Use ladyfinger biscuits or similar light cookies that absorb the coffee liqueur well but remain structurally sound.
- The dessert benefits from chilling overnight for flavors to meld and the cake to set firmly.
- Ensure the crêpes are thin for delicate layering and a lighter texture.
- Use a sharp knife to slice the cake roll to maintain clean layers.
