Tiramisu Crepe Cake

Layers and layers of delicate French pancakes with light-as-air mascarpone cream in between.

August 2010 | By
Tiramisu Crepe Cake
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August 2010

Nothing makes a more delicious statement than this elegant gateau de crepe—layers and layers of delicate French pancakes with light-as-air mascarpone cream in between. Deee-lish!

Serves 6 to 8  Prep Time 30 minutes  Cooking Time 30 minutes


1 recipe Basic Sweet Crepes

For the cream filling
3 egg yolks
1/3 cup sugar
1/8  teaspoon salt
2 tablespoons rum
340 grams mascarpone cheese
1/3 cup cold heavy cream
1/2 tablespoon Dutch-processed cocoa powder
1 1/2 tablespoons grated semisweet chocolate for topping


Make the crepes: Follow procedure to make Basic Sweet Crepes. However, use a nonstick 6-inch frying pan and ladle a scant 1/4 cup (about 3 tablespoons) batter per crepe.

(Click to see How to Make Crepes)

Make the cream filling: In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks at low speed until just combined. Add sugar and salt; beat at medium speed until pale yellow, about 2 minutes. Add rum and beat until just combined. Add mascarpone then beat until no lumps remain, about 1 minute. Set aside. In another bowl, beat cream at medium speed until frothy, about 1 to 1 1/2 minutes. Increase speed to high, then beat until soft peaks form, about 1 to 1 1/2 minutes. Fold cream into mascarpone mixture. Chill, covered, for 1 to 2 hours.

3  Assemble the cake: Place 1 crepe on the center of a serving plate and spread with 2 tablespoons cream filling. Continue stacking crepes and spreading with cream, ending with a layer of crepe to make a total of about 24 crepe layers. Chill, covered, for at least 4 hours and up to 24 hours.  

4  Frost the top of the crepe cake with remaining cream. Dust with cocoa powder and sprinkle with grated chocolate. Chill for at least 2 hours before serving.

If you like this, you'll also like:  Holiday Crepe Cake, tiramisu recipes, and more crepe recipes




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