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Tiramisu Crêpe Layer Cake

Serves 8
  • Steps
  • Ingredients


  • SIFT the flour, salt and sugar into a bowl, make a well in the centre and whisk in the egg. Whisk in the milk and then the melted butter. Stand for 10 minutes.
  • HEAT a crêpe pan (20cm) and ladle in 1/4 cup of crêpe batter and swirl to spread batter. Return to heat, after 1 minute lift and flip crêpe and cook for a further minute. Remove crêpe and set aside. Continue with remaining batter until all the crêpes (16-18) have been made.
  • BEAT the PHILLY and icing sugar until combined, then beat in the Marsala and coffee. Add the cream and milk chocolate and beat until light and fluffy. Chill.
  • PLACE a crêpe on a serving plate and spread with some of the PHILLY mixture. Top with a crêpe and repeat process until all the crêpes have been layered.
  • COMBINE 100g of dark chocolate and the extra butter in a saucepan and gently heat, stirring occasionally, until melted and smooth. Add the remaining chocolate and stir to combine. Cool slightly. Pour over crêpe cake and decorate with berries.

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