Tiramisu Crêpes Cake Roll

This Tiramisu Crêpes Cake Roll is a stunning dessert that brings together delicate chocolate crêpes and a luscious tiramisu cream filling. Its elegant presentation and creamy layers make it a wonderful treat for special occasions or whenever you want to impress with something truly decadent.

I first made this recipe for a family gathering and it was the star of the evening. The combination of light crêpes and creamy filling had everyone asking for seconds.

Ingredients

• Eggs: Four large eggs which help to create light and tender crêpes
• Whole milk: Cold whole milk adds moisture and a subtle richness
• All-purpose flour: Provides structure to the crêpes look for a finely milled variety for smoother batter
• Cornstarch: Helps to keep the crêpes soft and delicate
• Unsweetened cocoa powder: Introduces a deep chocolate flavor best when fresh and unsweetened
• Granulated sugar: Sweetens both the crêpes and the cream filling evenly
• Fine salt: Enhances all the flavors without overpowering
• Vanilla extract: Brings warmth and complexity use pure extract for the best aroma
• Salted butter: Melted into the batter adds richness and prevents sticking during cooking
• Egg yolks and sugar: Whipped over a gentle heat create a creamy base for tiramisu filling
• Mascarpone cheese: Is the key ingredient for authentic tiramisu cream room temperature ensures easy mixing
• Double cream or heavy cream: Whipped to stiff peaks adds airy lightness to the cream
• Coffee liqueur: Adds that classic tiramisu note but can be skipped or replaced with brewed coffee for a non alcoholic version
• Cocoa powder: For dusting the finished roll provides a visually appealing touch and a hint of bitterness
• Biscuits: Soaked in coffee liqueur add texture within the layers and a classic tiramisu flavor component

Step-by-Step Instructions

Sift and Combine Dry Ingredients:

Sift together flour cornstarch cocoa powder sugar and salt in a large bowl. This ensures even mixing and a smooth batter free of lumps.

Mix Wet Ingredients:

In a separate bowl whisk the eggs cold milk and vanilla extract until everything is smooth and fully incorporated.

Combine Wet and Dry Mixtures:

Gradually pour the wet ingredients into the dry while whisking continuously. Stir in melted butter until the batter is fluid and homogeneous. This slow combination prevents lumps from forming.

Rest the Batter:

Allow the batter to rest at room temperature for about 20 to 30 minutes or refrigerate overnight. Resting lets the flour fully hydrate which results in tender crêpes.

Cook the Crêpes:

Heat a nonstick skillet or crêpe pan over medium heat and prepare it lightly if needed. Pour a small amount of batter roughly 60 ml and swirl to coat the pan in a thin even layer. Cook the crêpes for 1 to 2 minutes until edges rise slightly and the bottom is set. Flip carefully and cook for an additional 30 seconds to 1 minute. Transfer the crêpe to a rack or plate to cool and repeat with remaining batter.

Prepare the Egg Yolk Mixture:

Place egg yolks and sugar in a heatproof bowl placed over simmering water (a Bain-Marie). Whisk constantly for 4 to 5 minutes until the mixture thickens to a pale creamy consistency and the sugar has dissolved completely. Remove from the heat.

Whip Cream and Mascarpone:

Whisk the double cream and mascarpone cheese together until stiff peaks form. This aerated mixture will give lightness to the filling.

Fold the Mixtures:

Gently fold the egg yolk mixture into the whipped cream and mascarpone. Add the coffee liqueur or brewed coffee and fold gently until the cream is smooth and blended.

Assemble the Cake Roll:

Arrange cooled crêpes overlapping on a lined sheet pan to fill gaps between layers. Spread a layer of tiramisu cream over the crêpes then add a layer of biscuits soaked in coffee liqueur on top of the cream. Repeat layers until all filling is used.

Roll It Up:

Carefully fold and roll the layered crêpes into a tight log to encase all the filling securely inside.

Chill to Set:

Place the cake roll in the refrigerator for at least 4 hours to firm up. Dust generously with cocoa powder before serving to give it a beautiful finishing touch.

Save

I love how the coffee and cocoa complement each other perfectly in this dessert. The moment my family sits down together to enjoy this treat has become a lovely ritual reminding me of cozy times spent around the table sharing laughter and stories.

Storage Tips

Store the Tiramisu Crêpes Cake Roll in the refrigerator covered tightly with plastic wrap or in an airtight container. It will keep well for up to two days while maintaining flavor and texture. If you want to freeze the dessert wrap it well in plastic and foil and thaw overnight in the fridge before serving.

Ingredient Substitutions

If you do not have mascarpone cheese you can substitute with cream cheese mixed with a little heavy cream for smoothness but the flavor will be slightly different. Use brewed espresso or strong coffee instead of coffee liqueur for a non alcoholic version. Gluten free flour blends can be used for the crêpes but cooks may need to adjust the resting time to help with texture.

Serving Suggestions

Serve slices of this cake with a dusting of cocoa powder alongside a cup of freshly brewed coffee or espresso. A few fresh berries or a dollop of lightly sweetened whipped cream also add a nice contrast. This dessert pairs beautifully with a glass of dessert wine for a special occasion.

Cultural Context

Originating from the classic Italian tiramisu dessert this cake roll reimagines the layered flavors into a fun and elegant form. Traditionally tiramisu is layered with ladyfingers but here the use of thin crêpes adds a delicate texture and makes it visually striking and unique.

Pro Tips

Resting the crêpe batter is crucial to getting tender crack free layers making the rolling easier. Cook the crêpes on medium heat to avoid burning while allowing them to cook fully and stay flexible. Whisk the egg yolks and sugar over a gentle heat patiently to create a creamy base without scrambling the eggs.

Recipe FAQs

→ How do I prevent crêpes from tearing during rolling?

Ensure crêpes are cooked just until edges lift and the surface sets but remains tender. Resting the batter before cooking helps achieve flexibility. Use a nonstick pan and handle the crêpes gently when folding.

→ What can substitute coffee liqueur in the filling?

Freshly brewed strong coffee or espresso can replace coffee liqueur to maintain that characteristic depth without alcohol.

→ How long should the dessert chill before serving?

Chilling for at least four hours allows the layers to set firm while flavors meld, resulting in a better texture and taste.

→ Can I prepare the batter the night before?

Yes, refrigerating the batter overnight helps it hydrate fully, contributing to tender and supple crêpes.

→ What is the best way to fold mascarpone cream into egg yolks?

Fold gently using a spatula in slow, circular motions to retain airiness and avoid deflating the mixture.