Le Gâteau de Crêpes Tiramisu

Ingredients

• 250 g All-Purpose Flour (sifted)
• 15 g Unsweetened Cocoa Powder (for batter, plus extra for dusting)
• 0.25 tsp Salt
• 50 g Granulated Sugar (for batter)
• 3 large Eggs (room temperature)
• 45 ml Amaretto (divided: 30 ml for batter, 15 ml for cream)
• 120 ml Strong Coffee (cooled)
• 1 tsp Coffee Extract
• 500 ml Warm Milk (around 35‑40 °C, not cold nor hot)
• 50 g Unsalted Butter (melted and cooled slightly)
• 250 g Mascarpone Cheese (room temperature)
• 200 ml Heavy Cream (liquid, chilled)
• 1 piece Vanilla Bean (seeds scraped)
• 80 g Granulated Sugar (for cream) (2/3 for yolk mix, 1/3 for meringue)
• 2 tsp Unsweetened Cocoa Powder (for dusting)

Instructions

1. Sift dry ingredients

   Place flour, salt, and unsweetened cocoa powder into a fine mesh sieve and sift into a large mixing bowl. Add the granulated sugar and whisk briefly to combine.

   Time: PT5M

2. Create a well and add wet ingredients

   Make a well in the center of the dry mixture. Crack the three eggs into the well, pour 30 ml amaretto, 120 ml cooled strong coffee, and 1 tsp coffee extract.

   Time: PT5M

3. Incorporate warm milk

   Using the whisk, gradually pour warm milk (35‑40 °C) into the bowl while stirring from the center outward. Continue until the batter is smooth and homogenous.

   Time: PT5M

4. Add melted butter and blend

   Stir in the melted unsalted butter. Give the batter one final whisk or run the immersion blender for a few seconds to ensure a glossy texture.

   Time: PT3M

5. Rest the batter

   Cover the bowl with plastic wrap and refrigerate for 45 minutes (or up to 1 hour). This relaxes the gluten and yields tender crepes.

   Time: PT45M

6. Heat the skillet

   Place the non‑stick skillet over medium‑high heat and lightly brush with oil. The surface should be hot enough that a drop of batter sizzles immediately.

   Time: PT5M

   Temperature: 190°C

7. Cook the first side of a crepe

   Pour a ladleful of batter into the center of the skillet, then quickly swirl the pan to spread the batter into a thin, even layer.

   Time: PT1M

   Temperature: 190°C

8. Flip and finish the crepe

   When the underside is golden, gently flip with a spatula and cook the other side for about 30 seconds.

   Time: PT30S

   Temperature: 190°C

9. Cook remaining crepes

   Repeat steps 7‑8 until the batter is exhausted, yielding roughly 25 ultra‑thin crepes. Stack each crepe on a plate, separating layers with plastic wrap or a clean kitchen towel to retain moisture.

   Time: PT30M

   Temperature: 190°C

10. Cool and store crepes

    Allow the stacked crepes to cool to room temperature, then keep them covered with plastic wrap until the cream is ready.

    Time: PT10M

11. Separate eggs for the cream

    Separate the yolks from the whites of three fresh eggs. Place yolks in a bowl and whites in a separate, clean bowl.

    Time: PT5M

12. Whisk yolks with sugar and vanilla

    Add 2/3 of the 80 g sugar (≈53 g) and the scraped vanilla seeds to the yolks. Using the electric mixer, whisk on high until the mixture becomes pale, thick, and mousse‑like.

    Time: PT5M

13. Combine mascarpone and cream

    In another bowl, combine the mascarpone cheese with the heavy cream. Beat with the electric mixer until the blend is smooth, slightly firm, and airy.

    Time: PT5M

14. Integrate yolk mixture and amaretto

    Fold the whipped yolk mixture into the mascarpone‑cream blend using a rubber spatula. Add the remaining 15 ml amaretto and fold gently until fully incorporated.

    Time: PT3M

15. Whisk egg whites to stiff peaks

    Using the electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining 27 g sugar and continue beating until the whites are glossy and hold stiff peaks.

    Time: PT7M

16. Fold meringue into mascarpone mixture

    Gently fold the whipped egg whites into the mascarpone‑yolk mixture in two additions, lifting from the bottom to keep the mousse light and homogeneous.

    Time: PT5M

17. Trim crepes to uniform circles

    Place each crepe on a cutting board and use a 20 cm circle cutter (or a trimmed plate) to cut out perfect circles, discarding the uneven edges.

    Time: PT5M

18. Assemble the crepe cake

    On a serving plate, lay the first crepe, spread a thin, even layer of tiramisu cream with a spatula, then repeat, alternating crepe and cream. Continue until all 23 crepes are used, finishing with a top layer of cream.

    Time: PT20M

19. Chill the assembled cake

    Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours to allow the layers to set.

    Time: PT2H

20. Finish and serve

    Just before serving, dust the top of the cake with unsweetened cocoa powder using a sieve. Slice with a sharp knife and enjoy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Gluten‑Free Flour Blend
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa
• Instead of Granulated Sugar: Caster sugar
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Amaretto: Almond extract (reduce liquid)
• Instead of Strong Coffee: Espresso
• Instead of Coffee Extract: Instant coffee powder
• Instead of Warm Milk: Almond milk (for dairy‑free)
• Instead of Unsalted Butter: Margarine
• Instead of Mascarpone Cheese: Cream cheese (will be less rich)
• Instead of Heavy Cream: Whipping cream
• Instead of Vanilla Bean: Vanilla extract (1 tsp)
• Instead of Granulated Sugar (for cream): Caster sugar

Equipment Needed

• Mixing Bowl
• Whisk
• Fine Mesh Sieve
• Ladle
• Non‑Stick Skillet
• Spatula
• Plastic Wrap
• Immersion Blender (optional)
• Electric Mixer
• Rubber Spatula (Marise)
• 20 cm Circle Cutter (optional)
• Parchment Paper (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Achieving a smooth, lump‑free batter using warm milk.
• Cooking ultra‑thin crepes evenly without tearing.
• Folding the whipped egg whites into the mascarpone mixture without deflating.
• Layering crepes with consistent cream thickness for structural stability.
• Chilling the assembled cake long enough for the layers to set.

Chef Tips from the Video

• Use a coffee‑infused butter (mix butter with a teaspoon of coffee) for an extra depth of flavor.
• For a gluten‑free version, replace all‑purpose flour with a 1:1 gluten‑free flour blend.
• Add a pinch of espresso powder to the batter for a stronger coffee aroma.
• If you prefer less alcohol, substitute amaretto with almond extract and reduce the liquid accordingly.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; keep for 2–3 days.

Freezer: Not recommended; texture of the mascarpone cream changes.

Room temperature: Serve within 2 hours of removal from fridge; otherwise keep refrigerated.

Make-Ahead Tips

• The crepe batter can be prepared up to 24 hours in advance and kept refrigerated.
• The tiramisu mascarpone cream can be made a day ahead; store covered in the fridge.
• Assemble the cake up to 12 hours before serving; keep chilled until ready.
• Dust with cocoa powder just before serving to keep the top fresh.

Frequently Asked Questions