When I first set my eyes on this recipe I knew I had to make it. Tiramisu…a blend of coffee and creamy goodness layered between thin layers of delicious crepes made with browned butter. I never knew browned butter smelled so good~ when I was making it, the nutty-caramel aroma filled up my whole apartment.mmm! This was definitely a challenging recipe for me to do because there were so many separate components and it took over 2 days because crepes need to be made ahead of time. But I enjoyed every process and every step: crepe making with the boyfriend (thank you btw=)), layering each crepe with tiramisu cream, stacking up crepes on top of one another, and covering everything with shredded chocolates. What made me happier was that everyone at our Secret Santa party seemed to enjoyed the result as much as I enjoyed this process. Of course, there is always room for improvements, next time I would add a thicker layer of tiramisu cream between each layer because it appears that the crepes themselves soak up a bit of the tiramisu cream after sitting in the fridge for a while. So don’t be shy with the tiramisu cream, just remember to leave some for covering outside the cake! =) Enjoy!
Tiramisu Crepe Cake (Recipe from Tiffin Tales)
For the Crepes:
6 tablespoon (82.5 gm) butter
3 cups (720 ml) milk
1 1/2 cups (192 gm) flour
6 tablespoon (75 gm) sugar
Pinch of salt
3 tablespoon (45 ml) Kahlua/Baileys/brandy (I used Kahlua)
For the Tiramisu (cream):
3 large eggs, separated
3/4 cup (150 gm) sugar
1 (8-oz/240 gm) container mascarpone cheese
1/2 cup (125 ml) chilled heavy cream
1/3 cup (75 ml or according to taste) Kahlua/Baileys/brandy (I used Kahlua)
3 oz (85 gm) dark chocolate (I used Lindt 60%)
pinch of salt
Make the crepes:
THE DAY BEFORE
1. Brown the butter in a heavy bottomed saucepan, scraping the pan occasionally. It’s done when it turns yellowish brown colour and gives off the wonderful nutty aroma.
2. Heat the milk in another saucepan until it comes to a gentle simmer. Remove pan from heat and cool for 10 mins.
3. Dump eggs, flour, sugar, salt, liqueur with a hand mixer and beat on medium speed just until you get a smooth batter. Add the milk and butter slowly and blend until smooth.
4. Refrigerate for 6 hours or overnight. (This is so the gluten developed during beating can get time to relax.)
5. Take the batter out and allow it to come to room temperature.
6. Heat a 6-8 inch (whatever suits you) non-stick or seasoned pan. Add a few drops of canola oil. Pour ¼ cup of batter and lift and swirl the pan gently so that the batter coats the pan evenly. Cook until the bottom is slightly brown, about 1-2 mins. Then loosen the edge with a spatula. You don’t need to flip it over because the batter is thin enough. Invert plate on top of the pan and invert both to let crepe fall onto the plate. It takes a few to practise on but you will end up with about 19-20 crepes.
Make the tiramisu cream:
1. Beat the egg yolks with 1/2 cup sugar over a double boiler at medium speed until pale and think, about 2 mins. (Keep the heat gentle, we don’t want sweet scrambled eggs.) Keep aside to cool.
2. Clean the beaters. Beat egg whites with a pinch of salt just until soft peaks form. 3. Add remaining 1/4 cup sugar a little at a time and beat just until stiff peaks begin to form.
4. Clean the beaters. Beat cream in another bowl just until soft peaks form.
5. Beat mascarpone and liqueur into the cooled egg yolk mixture just until combined.
6. Fold cream gently into the mixture, then fold in the egg whites.
7. Chill, covered, for 1-2 hours.
Assemble the cake:
1. Start with a crepe, spread a thin layer of mascarpone cream over (about 1 1/2 tablespoon) and finely grate chocolate over that. Repeat, finishing with the last crepe.
2. Chill layers and remaining cream for about an hour.
3. Frost the top and sides of the cake with remaining cream. Finely grate chocolate all over.
4. Chill for at least 2 hours before serving.