Tiramisu Crepe Cake
- The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick. Yields about 28 crepes.
- Loosely cover and set your crepes aside at room temperature as you prepare the tiramisu filling. You can also tightly cover and refrigerate the crepes for up to 1 day. Crepes must be room temperature or cold before you begin assembling the cake.
- Make the tiramisu filling: First part of the tiramisu filling is to prepare concentrated espresso flavoring. Using a fork, mix the espresso powder and warm water together in a very small bowl. Set aside to cool down for a few minutes. You will mix it with the mascarpone. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and rum (if using) together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Set whipped cream aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone, confectioners’ sugar, vanilla extract, and cooled espresso liquid together on medium speed in a large bowl until combined and smooth, about 2 minutes. Fold the whipped cream into the mascarpone mixture. Don’t worry if it looks curdled—mine sometimes does—it doesn’t taste that way and will smooth out when it’s stacked in the cake. Use filling immediately or cover and chill in the refrigerator for up to 1 day. Yields about 4 cups filling.
- Assemble the cake: Spread 1-2 teaspoons of filling on the center of your cake stand or cake serving plate. This helps adhere the cake to the plate. Place a crepe on top. Spread about 2 heaping Tablespoons of filling evenly on top. If desired, dust with cocoa powder. Repeat layering crepes, filling, and a dusting of cocoa powder. Top with final and last crepe.
