Tiramisu Crepe Cake


This beautiful 20-layered crepe cake is one of my proudest creations. Delicately tender crepes are layered with lush liquered mascarpone cream and delightfully dark chocolate. The yen to make a crepe cake first came from a picture on Martha Stewart's site and Amanda's article in the New York Times - Building a Modern, Multistoried Dessert. The idea to make a tiramisu version came from Julia Child's admonition to never "debase" your dessert by using inferior store-bought ladyfingers. While the cake does take a little time to put together, the individual steps are simple and the final result is a showstopping decadence. The cake, once chilled, slices easily and the sight of all those layers always impresses.

What you will need

6 tablespoons butter

3 cups whole milk

6 large eggs

1 1/2 cups all purpose flour

6 tablespoons sugar

pinch of salt

3 tablespoons Kahlua/Baileys

3 large eggs, separated

3/4 cup sugar

pinch of salt

1/2 cup chilled heavy cream

8 ounces mascarpone

1/3 cup (or according to taste) Kahlua/Baileys

3 ounces dark chocolate (I use 60% cocoa)


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