Crepe Tiramisu

Crepe Tiramisu
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 234.9
  • Total Fat: 15.1 g
  • Cholesterol: 104.9 mg
  • Sodium: 217.7 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.2 g

View full nutritional breakdown of Crepe Tiramisu calories by ingredient
Submitted by:

Introduction

Easy no bake dessert that presents beautifully! Easy no bake dessert that presents beautifully!
Number of Servings: 16

Ingredients

    INGREDIENTS

    Crpes
    cup plus 2 tablespoons cake flour
    cup plus 1 tablespoon all-purpose flour
    cup granulated sugar
    2 teaspoons kosher salt
    8 large eggs
    1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
    2 cups whole milk
    Nonstick pan spray

    Tiramisu Filling
    1 cup powdered sugar (sift after measuring)
    2 - 8oz packages of cream cheese (softened)
    4 tsp Almond Extract
    2 tsp Vanilla Extract
    1 Tbsp expresso or strong coffee
    3 Tbsp Milk

Directions

DIRECTIONS
1. Make the crpe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Lightly coat with nonstick pan spray. Gently stir the crpe batter, then pour cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crpe until the underside is golden-brown, about 1 minutes. Lightly jerk the skillet to loosen the crpe, then flip the crpe over using a spatula, a more vigorous jerking motion, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you'll end up with about 15 crpes total, and will need 15 for the cake). Refrigerate the crpes on the baking sheet until completely chilled, at least 2 hours or overnight.

3. Make the tiramisu filling: To a fine-mesh sieve set over a large sheet of parchment paper, add the confectioners' sugar. Transfer the confectioners' sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), and add the cream cheese and the milk and extracts. Use the paddle attachment to combine the mixture on low speed until well combined.

4. Remove the crpes from the refrigerator. Insert an 8-inch cake round (a cardboard circle for the cake to rest on) into an 8-inch cake ring. Add 1 crpe to the cake round so it lies flat. Add cup of the tiramisu filling to the center of the crpe and use a small offset spatula to evenly spread the filling over the crpe. Repeat with the filling and 14 more crpes, leaving the last crpe on the top plain (refrigerate the leftover filling; you'll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight.

5. Remove the cake from the refrigerator and use a blow-dryer to warm the sides of the cake ring and loosen it (a hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by setting the cake on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (if it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.


Serving Size: makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user CLYNNTHOMAS.

Rate This Recipe