Tiramisu Crepe Cake
- Whipped Cream Topping: You can frost the cake with whipped cream before or after chilling the cake in the refrigerator in step 9. My advice– I find it tastes better and slices easier if you chill the cake WITH the whipped cream on top. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, rum (if using), and confectioners’ sugar together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for spreading or piping. Spread or pipe whipped cream on top of the cake. If you have extra, feel free to spread all around the sides of the cake too. If desired, dust with cocoa powder.
- Refrigerate the cake for at least 3 hours and up to 1 day before serving. Chilling the cake in the refrigerator is imperative because the cake won’t slice otherwise. No need to cover the cake if you’re chilling it for only 3 hours. If chilling longer than that, I recommend loosely covering the cake.
- Cover leftover cake and store in the refrigerator for up to 3 days.
