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Tiramisu Crêpes Cake Roll

Tiramisu Crêpes Cake Roll – Elegant, Creamy & Irresistibly Decadent!
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A delicious Tiramisu Crêpes Cake Roll that combines layers of chocolate crêpes and a rich tiramisu cream filling, perfect for dessert enthusiasts.

Ingredients

Scale
  • 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
  • 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)
  • Cocoa powder, for dusting
  • Biscuits, for assembly

Instructions

  1. In a large bowl, sift together the all-purpose flour, cornstarch, cocoa powder, granulated sugar, and salt. Set aside.
  2. In a separate bowl, whisk the eggs, cold milk, and vanilla extract until smooth and fully combined.
  3. 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. Rest the batter for 20–30 minutes at room temperature or overnight in the refrigerator.
  4. Heat a nonstick skillet or crêpe pan over medium heat and lightly grease if necessary. Pour approximately 60 ml of batter into the pan, swirling to coat the base 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 to a rack or plate to cool and repeat with remaining batter.
  5. Place egg yolks and sugar in a heatproof bowl over a Bain-Marie. Whisk constantly for 4–5 minutes until thickened, pale, and sugar is dissolved. Remove from heat.
  6. Whisk double cream and mascarpone together until stiff peaks form and mixture is well incorporated.
  7. Gently fold the egg yolk mixture into the whipped cream and mascarpone. Add coffee liqueur and fold gently until blended. Set aside.
  8. Arrange cooked crêpes overlapping on a lined sheet pan to prevent gaps between layers.
  9. Spread a layer of tiramisu cream over the crêpes, then add biscuits soaked in coffee liqueur on top of the filling.
  10. Continue layering with tiramisu cream and soaked biscuits until all filling is used.
  11. Carefully fold and roll the layered crêpes into a tight log, ensuring the filling remains inside.
  12. Chill the cake roll for at least 4 hours to set. Before serving, dust generously with cocoa powder.

Notes

  • For best results, allow the batter to rest before cooking.
  • Ensure the crêpes are cooked thoroughly to prevent breaking during assembly.
  • Use freshly brewed coffee for soaking the biscuits if not using coffee liqueur.

Nutrition

Find it online: https://www.spiritsdrink.com/tiramisu-crepes-cake-roll-recipe-delicious/