Tiramisu Crepe Cake Recipe

Make the crepe: Combine all liquid ingredients (water, milk, rum, eggs) in a blender. Add dry ingredients (sugar, salt, and all-purpose flour) and melted butter; mix on high. Strain batter. Let rest for 30 minutes.

Heat a nonstick 10-inch skillet over medium-high heat. Brush bottom and sides of pan with melted butter. Ladle 1/4 cup batter into skillet and swirl to coat bottom evenly. Cook until bottom is lightly browned, about 1 to 2 minutes. Using a spatula or your fingers, flip crepe and cook until other side is lightly browned, about 30 seconds to 1 minute.  

Transfer crepe to a platter. Layer crepes over each other with parchment paper in between.

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.

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.  

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.