Tiramisu Crepe Cake Recipe - Sally's Baking Addiction (2024)

This impressive tiramisu crepe cake features 25 paper-thin homemade crepes, 24 layers of fluffy tiramisu filling, dustings of cocoa powder, and is finished with sweet whipped cream on top. It’s almost unbelievable that such a fancy cake is totally doable in your home kitchen. There’s no baking involved and everything can be prepped in advance!

The cake is 8 inches wide and about 7 inches tall with the whipped cream on top.

At first glance, does this look like a stack of tortillas with sour cream? Because as I was editing these photos, I kept seeing things. Or maybe I was just craving tacos. HA!

In all seriousness, this is CREPE CAKE. Here we have over 2 dozen delicately thin crepes stacked high with tiramisu-inspired mascarpone filling. The mascarpone features rich espresso flavor and is spiked with a hint of rum. We’re reaching new levels with this mile high crepe cake, also known as mille crepe or Gâteau de Crêpes in French. This show-stopping dessert is becoming increasingly popular in American bakeries and since we aren’t able to do much travel these days, why not try this lovely dessert in your home kitchen?

I promise you can handle it.

This Tiramisu Crepe Cake Is:

• Secretly simple (I promise! My instructions are super detailed.)
• Creamy & light
• Boozy, but you can skip the alcohol if desired
• Best made ahead of time
• Perfect if you’re searching for a unique cake

Let’s Review How to Make Tiramisu Crepe Cake

The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started.

1. Make the crepes. Crepe batter must chill for 30-60 minutes before cooking, then it usually takes about an hour to cook them all.
2. Make the tiramisu filling. You can do this ahead of time. More on the filling below.
3. Assemble the crepe cake. If you know how to spread creamy filling onto a crepe (like spreading butter on bread!), you can assemble a crepe cake. Using a fine mesh strainer, dust each layer of filling with cocoa powder. If you don’t have one, skip the cocoa powder or use your fingers to sprinkle it on top.
4. If desired, pipe whipped cream on top.
5. Chill cake for at least 3 hours before slicing and serving. This time in the refrigerator helps the flavors develop and more importantly, allows the cake to set. If skipped, you won’t be able to slice it.

Homemade Crepes

Do you know how to make homemade crepes? I have a detailed Homemade Crepes tutorial that sets you up for success. After you read about the proper techniques and watch the video tutorial, you’ll find that crepes are relatively simple. (And anyone who tried them for Sally’s Baking Challenge earlier this year can agree. Much easier than expected!)

• We’re using the same crepes recipe, only doubled. I switched around the milk:water ratio and since this is dessert, I added a little more sugar. A little extra sugar helped crisp up the edges. These crepes taste incredible by themselves or in a cake.

The recipe below yields about 28 crepes. Use 25 in this cake. It’s always convenient to have a few extra on hand if any crepes tear. Or let’s be serious, if you want to taste test.

Crepes Success Tips

1. Chill the batter:I include this in the written recipe below, but it’s definitely worth explaining. One secret to the best crepes is to chill the crepe batter for at least 30-60 minutes and up to 1 day. This time in the refrigerator enhances the batter’s flavor and gives the flour a chance to fully hydrate.
2. Butter the pan between each crepe:The best part of crepes is their thin and delicately crisp edges. To achieve this, butter the pan between EACH crepe. Sounds like a pain, but just grab a stick of butter and coat the pan before adding more batter. You won’t regret it.
3. Twirl the pan:Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go. (The thinner the crepe, the better texture it has—trust me.) This crucial technique is much easier than it sounds and you can watch me do it my crepes video tutorial.

Tiramisu Filling

Tiramisu is a timeless Italian dessert and easily one of the most popular desserts in the world. I love using its flavors in other ways. Like traditional tiramisu, this filling is made in a couple different parts. Whip heavy cream into medium peaks (I like to add rum!), set aside, then beat mascarpone, confectioners’ sugar, vanilla extract, and espresso together until creamy. For the espresso, simply combine warm water and espresso powder together—we’ll make it very strong so we aren’t using too much liquid. Fold the whipped cream into the mascarpone mixture. Have no fear if the filling looks a little curdled—it doesn’t taste that way in the cake.

• You will love this tiramisu inspired filling. It yields about 4 cups, which is plenty to use as a filling inside a 2 or 3 layer cake. (Maybe in vanilla cake?)
• If you’re not into these flavors, use my homemade whipped cream as the filling instead. Feel free to flavor the whipped cream with a little cinnamon, pumpkin pie spice, almond extract, coconut extract, lemon extract, or however you’d like. You could even top it with chocolate ganache!

Here are a few step-by-step photos of the filling. The whipped cream + rum, then the mascarpone mixture:

Combine both to yield a fluffy mousse-like filling:

Let’s Assemble The Cake

If assembling or decorating a traditional layer cake intimidates you, you’re in luck. For a crepe cake, all you have to do is spread and stack. Start with a dollop of filling on your cake stand or serving plate, which helps keep the tall cake in place. Place your bottom crepe securely on top, then spread a heaping 2 Tablespoons of filling on it. Dust with cocoa powder. Repeat until everything is used up. This goes pretty quickly if you have a baking buddy helping out!

Baker’s Tip: The tiramisu filling uses 1 and 1/2 cups of heavy cream. If you pick up a pint of heavy cream, you’ll have 1/2 cup leftover and you can use that for your whipped cream topping! I piped the whipped cream, but you can simply spread it on top if you’d like. If you have extra, feel free to spread it all around the edges of the cake too. I skip that, so mine is more of a naked-style crepe cake.

What’s the Texture Like?

Are you familiar with my berry icebox cake? Icebox cake is essentially cookies or graham crackers layered with a creamy filling—exactly like tiramisu. After refrigerating or freezing, the graham crackers/cookies take on a super soft texture. The whole dessert tastes like mousse or a slightly textured creamy trifle. It’s delicious. We have the same texture here! After chilling for a couple hours, you can slide a fork right through each slice.

Helpful Tools:

• A blender works WONDERFULLY to smooth out the crepe batter because it cuts that flour perfectly into all the wet ingredients. If you don’t have a blender, just use a mixing bowl and whisk. I use my Ninja Blender. (affiliate link*)
• Though professional chefs may use a specialty crepe pan, I find a Small 8-inch Skillet(affiliate link*) works perfectly at home. If you don’t have a small skillet, use a larger one but make sure you keep the crepes THIN.
• Offset Spatula for spreading the filling.
• Fine Mesh Strainer for dusting cocoa powder.
• Large Round Piping Tip (and a disposable or reusable piping bag) for whipped cream topping.

Print