Recipe: Tiramisu Crepe Cake

Tiramisu Crepe Cake

By Margarita Lee

Margarita Lee

Ingredients for the Crepe Batter: 

  • 500ml Milk
  • 4 Eggs
  • 40g Sugar
  • 150g Cake flour
  • 50g Corn flour 
  • 1 tbsp Instant coffee powder diluted in 60ml of water
  • 70ml Melted butter
  • 2 tbsp Coffee liqueur
  • 1 tsp Vanilla
  • Pinch of salt

Method to prepare Crepe Batter:

  1. In a large bowl, add the eggs, sugar and salt and beat the mixture.
  2. Add the cake flour, corn flour, coffee, vanilla and coffee liqueur and continue beating.
  3. Add the milk and melted butter and continue to beat the mixture until it is well integrated.
  4. Sift the batter to remove lumps and let it rest in the fridge for roughly 30 minutes.

Method to make Crepes:

  1. Heat a non-stick pan over medium heat. 
  2. Pour 1/4 cup of batter into the centre of the pan and swirl to evenly coat the entire base of the pan with the batter.
  3. Cook for approximately 1 minute or until the edges can be easily lifted with a spatula.
  4. Flip the crepe and cook for a further 20 seconds.
  5. Transfer the crepe to a large plate to cool and repeat this process with the remaining batter.

The batter should be enough to make 15 to 18 crepes. Remember to cool the crepes completely before assembling the cake.


Ingredients for Cake Filling:

  • 400ml Heavy cream, chilled
  • 250g Mascarpone cheese
  • 100g Icing sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 50ml Espresso coffee 
  • 2 tbsp Coffee liqueur

Method to make Cake Filling:

  1. In a large mixing bowl, add mascarpone cheese and icing sugar.
  2. Using an electric mixer, beat them on medium speed until smooth and creamy.
  3. Add heavy cream, salt, vanilla, espresso coffee and coffee liqueur.
  4. Continue mixing on medium speed until light and fluffy.
  5. Refrigerate for later use.

Do not over-mix the filling, otherwise the mixture will be grainy and stiff.


Ingredients for Chocolate Ganache:

  • 80g semi-sweet chocolate 
  • 40g whipping cream

Method to prepare Chocolate Ganache:

  1. Place finely chopped chocolate into a heat-proof bowl.
  2. Heat cream on the stovetop until just simmering.
  3. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
  4. Leave the warm cream to heat the chocolate for 2-3 minutes before stirring.
  5. Stir until smooth.


Photo by Margarita Lee

Method to assemble Crepe Cake:

  1. Place one crepe onto a flat surface to act as the base for your cake.
  2. Add 1/4 cup of filling onto the crepe base and spread evenly, leaving a small amount of room at the edges.
  3. Repeat step 2 with the remaining crepes and filling, leaving the top crepe with no filling added.
  4. Slowly pour the chocolate ganache on top of the cake.
  5. Evenly spread the ganache across the surface and edges of the cake until smooth.
  6. Cover the crepe cake with plastic wrap or put it in an airtight container and refrigerate for at least 4 hours, preferably overnight, to allow the cake to set.
  7. Garnish with strawberries and blueberries before serving.


Check out more of Margarita’s recipes on her FB @ Umummy Food


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