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Tiramisu Crêpe Cake

Tatyana Nesteruk

Light crêpes replace ladyfingers in this decadent twist on your favorite Italian dessert.

Tiramisu Crepe Cake


  • For coffee crepes:

  • 8 large eggs

  • 3 1/2 cups (828 milliliters) milk

  • 1/2 cup (118 milliliters) strong coffee

  • 1/2 cup (113 grams melted butter

  • 1/4 cup (50 grams white granulated sugar

  • 2 tablespoons (30 milliliters) Amaretto

  • 1 teaspoon (5 milliliters) vanilla

  • 2 1/2 cups (312 grams all-purpose flour

  • For filling:

  • 1 1/2 cups (354 milliliters) heavy cream

  • 8 ounces (226 grams whipped cream cheese

  • 1 cup (236 milliliters) sweetened condensed milk

  • 1 cup (226 grams butter, softened at room temperature

  • 1/4 teaspoon salt

  • 1 teaspoon (5 milliliters) vanilla

  • 1 tablespoon (15 milliliters) amaretto

  • Cocoa powder, for dusting


  1. Prepare the coffee crepes. Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice. Blend ingredients until smooth and clump free. If you don't have a blender, whisk all the liquid ingredients first. Then gradually sift in the flour, whisking until no clumps remain.

  2. Preheat a 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup of crepe batter into the center and tilt pan to spread the batter evenly to the edges. Once edges of crepe turn golden, use a rubber spatula to flip the crepe over. Cook about 30 seconds on second side. Stack ready crepes onto a plate. Allow them to cool before assembling cake.

  3. Prepare the filling. Place the heavy cream, cream cheese, butter, sweetened condensed milk, salt, vanilla and amaretto in a mixing bowl. Whisk on medium speed until light and fluffy. Be careful not to over-mix! Over-mixed filling will separate.

  4. Assemble the cake. Line an 8-inch springform pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup filling. Spread the filling evenly to the edges, then sprinkle with cocoa powder. Continue with remaining crepes and filling. Leave the last crepe with no filling. Cover the crepe cake with plastic wrap and refrigerate overnight.

  5. Once cake is set, invert the cake onto a cake platter. Remove the springform pan, then dust the top with cocoa powder. Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated.

Tiramisu Crepe Cake




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- This tiramisu crepe cake is the newest way to enjoy the classic tiramisu flavor. It's made with layers upon layers upon layers of coffee flavored crepes and a whipped cream filling. Let's get to crepin'. First I'll add my eggs. And now I'll pour in my milk. And now I'm pourin' in my coffee. I'm using strong coffee today or you can use espresso. Don't forget the butter. And now for some tiramisu flavor I'm going to pour in my amaretto. And just a splash of vanilla. A touch of sugar to sweeten the crepes. And then drop in the flour as well. I'm heating my crepe pan over medium heat. You want it to be nice and hot once you add the batter onto there. I'm using a 1/4 cup ladle and I'm going to pour the crepe batter into the center of the pan. As soon as the crepe batter hits the center of the pan you wanna tilt the pan to coat it evenly to create a thin and even crepe. We'll go to grab a flat spatula and just run it along the edges and then flip it over. That was a lot of work. But my crepes are all done and now I can get started on my filling. I'm going to pour in my heavy cream. Next I'm adding my sweetened condensed milk. I'm adding some softened butter. Next goes in some softened whipped cream cheese. A little splash of vanilla extract. And some more amaretto. Finish that off with just a sprinkle of salt. Look at that. It's just so light and fluffy. Just the texture I'm going for. And now I'm ready to start my crepe cake. I'm going to start with a crepe on the bottom. And then in between each layer I'll add a scoop of my cream filling. Grab my offset spatula and just spread that evenly to the edges. And in between each layer, I'm going to add some unsweetened cocoa powder. And now repeat until you're out of crepes. And then this cake is going to go into the refrigerator. I'm gonna allow it to set for a few hours so all those layers and the cream can come together. My crepe cake is all set and now for some final touches. I have some of that whipped cream left over. Add a little dallop on the top. Add a little dusting of cocoa powder over the top. And these are amaretto flavored cookies, the perfect finish to our tiramisu crepe cake. We've got layers upon layers upon layers of tiramisu flavor and with every bite, you'll get some coffee, amaretto, and cream, and all that just melts into your mouth. This is the ultimate way to tiramisu.