This layered crepe cake couldn’t be easier to throw together. If you want to make it alcohol-free then simply omit the coffee liqueur, or replace with cooled espresso.
Cheat this pancake day with ready made crêpes to create this tiramisu crêpe cake. Ready in just 30min (plus 30min cooling time), it's the perfect last minute showstopper dessert!
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Ingredients
10
ready-made crêpes
Cocoa powder, to dust
For the ganache
1/2tsp.
instant coffee granules
50g
unsalted butter
125g
dark chocolate, least 70% solids, chopped
2Tbsp.
double cream
For the coffee cream
250g
tub mascarpone
100ml
double cream
3Tbsp.
icing sugar, sifted
4Tbsp.
coffee liqueur, we used Tia Maria
Directions
Step 1Make the ganache. Put the coffee granules, butter and chocolate in a medium heatproof bowl and set over a pan of barely simmering water. Leave to melt, stirring occasionally, until everything is liquid and the coffee granules have dissolved. Remove from the heat and stir in the cream. Cool until firm and spreadable, about 30min.
Step 2Make the coffee cream. In a separate medium bowl, beat the mascarpone, cream, icing sugar and coffee liqueur (if using) with a handheld electric whisk until light and fluffy.
Step 3To assemble, place a crêpe on a serving plate and spread with about a tablespoon of ganache. Place another crêpe on top and spread with about a tablespoon of the coffee cream. Repeat until all the ingredients are used up, finishing with a layer of cream. Dust with cocoa powder and serve.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
