Tiramisu Crepe Cake is a union of two of the best dessert foods out there. Creamy and rich, this unique cake will have you coming back for seconds and thirds.
Tiramisu Crepe Cake requires a key ingredient — crepes! Whip up a batch of my Crepe Recipe to get those delicious layers.
Tiramisu Crepe Cake is a fun spin on traditional tiramisu. The delicate crepe layers are not only delicious, they make for a beautiful presentation. You’ll see that once you slice into this cake, all your guests’ jaws will drop!
Much like tiramisu, this cake captures the flavor of sweet and creamy coffee. But instead of using lady fingers, you will alternate crepes with espresso-flavored whipped cream.
If you already are obsessed with crepe cakes or this recipe makes you a believer, you have got to try our Nutella Crepe Cake!
How to Make Tiramisu Crepe Cake
- Prepare crepes.
- Combine cream cheese, condensed milk and espresso.
- Whisk until smooth.
- Add whipping cream and whisk until fluffy. Set aside enough cream for frosting the outside of the cake.
- Using a springform pan with plastic wrap on the bottom, start layering your cake alternating between crepe, cream and a dusting of cocoa. Repeat until finished.
- Let the cake rest for at least 24 hours. Remove from the pan.
- Frost the cake with the remaining cream.
- Sprinkle on some cocoa powder. Enjoy!
Tips for Tiramisu Crepe Cake
- Speed Up Crepe Making. If you have tow pans that are exactly the same size, cook double the amount of crepes in the same amount of time.
- Smooth Cream. Make sure that the cream cheese is at room temperature and the heavy cream is extra cold when you mix them together. This will prevent lumps and result in the smoothest cream possible.
- Keep the Shape. Use a springform pan to keep the sides even and the cake leveled.
- Let the Cake Set. Leave it in the refrigerator for at least 24 hours to set. Do not skip this crucial step. It will ensure your cake is stable when you serve it and it also brings out the best flavors.
FAQ
How long do crepe cakes last?
The crepe cake will last up to a week when stored properly in the fridge. Keep it in a cake storage container or covered tightly with plastic wrap to prevent it from hardening or turning stale.
What is the definition of tiramisu?
Tiramisu is a coffee-flavored Italian dessert cake. Typically, the cake is made with cream, eggs, marscapone cheese, sugar and ground cocoa. However, there are so many different variations of this popular dessert and many chefs alter an ingredient here and there to fit their tastebuds.
Freezing Leftovers
Freeze your cake in individual slices by wrapping it tightly in plastic wrap. When you’re ready to eat a slice, remove it and allow it to thaw in the refrigerator for a couple of hours.
Other Recipes
- Dulce De Leche Cake – Love caramel? This cake is for you.
- Ferrero Rocher Cake – Ferrero Rocher candies are to die for. This cake is a spin on the popular holiday treat.
- Tiramisu Cake – A classic tiramisu recipe for all the addicts out there.
- Raffaelo Cake – White chocolate is the star of the show in this cake.
Must-have Tools for This Recipe
- Crepe Pan – This is my very favorite non-stick pan on the market. It works great for crepes!
- Springform Pan – Every chef needs a good springform pan. From cheesecakes to crepe cakes, it comes in super handy.
- Kitchen Aid Mixer – The be-all-end-all of mixers. I’ve had the same Kitchen Aid for years. Yes, it’s an investment, but it lasts forever.
Recipe
Ingredients
- 30 crepes double the recipe
- 24 oz cream cheese softened at room temperature
- 2 cups heavy whipping cream very cold
- 1/3 cup espresso shot
- 1 cup condensed milk
- 1/3 cup cocoa powder
Instructions
- Prepare crepes according to recipe instructions. (8 inch in size works perfect for this recipe)
- In a mixing bowl, combine cream cheese, condesed milk and espresso. Whisk until the mixture is smooth and creamy.
- Add heavy whipping cream and whisk until the cream is fluffy. Keep an eye on the mixture as it mixes since iit can turn lumpy. Set aside 2 cups of cream for frosting the outside of the cake. I suggest refrigerating it in a sealed container.
- Use a springform pan as a mold. Place a piece of plastic wrap on the bottom. Start with a crepe, spread cream and follow with a dusting of cocoa powder. Repeat until you run out of cream and crepes.
- Let it rest for at least 24 hours. Flip the cake with a bottom side up. Remove the sides.
- Cover the cake with the cream you set aside for frosting.
- Sprinkle some cocoa powder on top. Enjoy!
Wondering if the crepes can be made in advance and frozen. Just trying to figure out my holiday baking schedule. Appreciate your feedback.
Hey Jackie, you can make crepes and freeze them but you. do have to line each one with wax or parchment paper to prevent them from sticking together.
Hi there,
For the 2 cups of heavy cream (or 120g) is this measurement before or after its whipped ?
Or do we add the heavy cream into the cheese mixture and then afterwards whip it?
Thanks!
Hi Liana - It's 2 cups of heavy cream before whipping. Hope this helps!
Do you think I can make this in advance?
Hello, this crepe cake will last up to a week when stored properly in the fridge. Keep it in a cake storage container or covered tightly with plastic wrap to prevent it from hardening or turning stale. Hope this helps!
I'm an inexperienced baker and I'm confused by you interchanging "whipped cream" and "whipping cream" a few times throughout the recipe. The bullet points imply that we are to whip the heavy cream separately, but in other areas, it sounds like you're supposed to just add the liquid heavy cream to the cream cheese/condensed milk/espresso mixture and whip THAT into a cream. I'm hoping for some clarification if possible. Thanks!
Hey Nicole, thats a great catch. You want to use whipping cream in this recipe. We will correct it. Thank you!
Hi there, Natalya. I am dying to try this recipe. The only crepe pan I have is 10" though. It may even be slightly bigger than 10". Would that work for this recipe? I guess I would probably need to make a larger amount of crepe batter and filling and use a 10" Springform pan. But other than that, would my pan work? Or would that make a cake that is just too big and not as 'pretty'?
Thank you,
Linda
Hey Linda, it would work just fine, you maybe a few layers less but the volume of ingredients would be the same. Just get a wider cake.
Hey Natalya! Could I use a hand whisk for the cream?
Hey RM, you definitely can but it will take a ton of effort.
Also, do I double your crepe recipe to get the right amount? So 12 eggs?
Yes, yes, thats correct. Enjoy
I have a nine inch crepe pan a nine inch spring form pan is that ok
How did the 9" crepe pan work out? My crepe pan is 10" and I was wondering if I could use it for this recipe.
Yes, that should work. Enjoy it
Hey, Natasha can I sub cream cheese to mascarpone cheese?
Hey Anna, you definitely can but the flavors would be different. I do think the cake will be delicious.
Is it inspired by spartak cake?
Maybe in a way but the flavor is very different.
This cake looks amazing! I want to try it! What espresso shot did you use? Is that coffee concentrate? How I can substitute espresso shot if I don’t have espresso machine?
Hey Elena, you can mix up a teaspoon of instant coffee with a few spoons of extra hot water. It will work just as great. Enjoy
Would you let your kids eat this cake due to the espresso?
Hey Stacey, personally I would because it’s not a massive amount. But I would say, use your best judgment in this situation. Hope you love it!
Great! I’ll try it! Thank you, Natalya!
Wow, this will definitely be a showstopper on any dessert table! Can't wait to take my first bite.
Jen, it really is beautiful! I hope you loved it.
These cake is amazing! So so beautiful too. A real show stopper dessert.
Yes, it's perfect for the holidays!
Amazing - delicious dessert! Everyone went crazy for it!
Yes that's what I want to hear! I'm glad you enjoyed the cake 🙂