You've had tiramisu, but have you tried our tiramisu crepe cake? This stunning layered dessert brings together the elegance of French crepes and the rich, comforting flavours of classic tiramisu. The best part about this easy recipe is that it's both impressive and surprisingly achievable at home.

What you need to know before you start

Crepe batter needs to rest for at least 2 hours (or ideally overnight) for the best texture. You’ll need a 23cm non-stick crepe pan or frypan and baking paper to separate the crepes as they cool. A stand mixer fitted with the whisk attachment makes whipping the cream and mascarpone easier, but a hand whisk will also work. You'll also need to plan ahead to allow chilling time after assembly.

Why is this the best tiramisu crepe cake recipe?

This recipe combines delicate French crepes with the rich, creamy layers of classic tiramisu, all in one dessert. It’s impressive, yet surprisingly simple to mak, so it's perfect if you're entertaining.

How long should crepe batter rest before cooking?

Resting crepe batter for at least 2 hours – or ideally overnight – is an important step that allows the flour to fully absorb the liquid, resulting in a smoother, more cohesive mixture.

This rest period not only helps the gluten relax, which prevents the crepes from becoming chewy or tough; it also improves the texture, making the crepes more tender, flexible and easier to spread thinly in the pan. A well-rested batter cooks more evenly, resists tearing and creates those iconic laced edges.

How do you prevent crepes from sticking to the pan?

Lightly grease a non-stick pan with cooking spray, and make sure the pan is properly heated before adding the batter. We use cooking spray purely for ease in this recipe, but alternatively, you could use a small bowl of oil and brush your pan with a silicone brush instead of spraying.

What ingredients you’ll need

Thickened cream: Adding thickened cream to the cream mixture offers a lightness of texture to the heavy mascarpone and also generates volume when whipped.

Pure icing sugar: The powdery texture of pure icing sugar not only adds sweetness to the cream mixture but also allows for easy integration into the cream mixture without forming lumps or noticeable granules.

Mascarpone: Mascarpone is a traditional Italian ingredient that is commonly used in tiramisu desserts. It has a cream-cheese-like consistency and is an integral part of the iconic cream mixture. 

Marsala or sherry: We add Marsala to the cream mixture, which adds a touch of richness and depth of flavour.

Cooking oil spray: Using a spray can of cooking oil is an efficient and convenient way to coat the pan. Alternatively, you can pour some cooking oil into a small bowl and use a silicone brush to spread the oil around the pan.

Plain flour: Plain flour makes the base of the crepe batter, adding structure and texture to the crepes.

Baking powder: Including a small amount of baking powder in the batter ensures that the crepes have a light and crispy texture.

Milk: Milk adds moisture and keeps the crepes tender when cooked.

Vanilla bean paste: Infusing the vanilla in the saucepan before adding it to the crepe batter increases the flavour of the crepes.

Caster sugar: Caster sugar is commonly used in crepe batter as it dissolves easily without making the batter thick and lumpy. It also gives the crepe the iconic golden colour when cooked.

Unsalted butter: Due to the fine layers of the crepes, it's best to use unsalted butter to control the level of salt, so it doesn't overpower the overall flavour of your dessert.

Eggs: Large eggs are traditionally used in crepe batter due to their greater volume of protein and liquid. This combination creates a smooth batter that is easily poured into thin crepes.

Instant coffee powder: Instant coffee powder granules are easily dissolved when submerged in hot liquid, while still retaining the strong coffee flavour which is integral to tiramisu desserts.

Dark cocoa powder: Also known as Dutch cocoa powder, this adds a taste of chocolate to the batter as well as being dusted on top of the final cream layer for visual effect.

Storage notes

Cover the assembled cake tightly with plastic wrap or in an airtight container and store in the fridge for up to 1 week. If you're making the cake ahead, dust with cocoa just before serving to keep the top looking fresh. You can make this dessert up to 2 days in advance.

What drink is best to pair with tiramisu crepe cake?

A creamy coffee like a cappuccino would perfectly complement the flavours of the tiramisu crepe cake, balancing the bitterness of the coffee and the smooth depth from the milk. To take things up a notch, an espresso martini would make a delicious alcoholic drink pairing, or you could even try a nice splash of amaretto. This dessert is to be celebrated, after all.

If you love our tiramisu crepe cake recipe, try this:

Classic tiramisu may be hard to beat, but there are some variations of the Italian dessert that are too good to resist. From nutty pistachio takes to berry-licious black forest creations, there is a unique recipe waiting for you.

• Pistachio tiramisu
• Pandoro tiramisu
• Black forest tiramisu