Tiramisu Crepe Cake (video)
If you love Tiramisu and crepes, you’re going to love my Tiramisu Crepe Cake recipe! I make this cake with delicate, coffee-flavored crepes and fill it with a fluffy whipped cream frosting. Once you cut into the cake, the cake layers speak for themselves; a simple and elegant finish is all the cake needs! This cake is not too sweet but if you want extra sweetness, top it off with whipped cream or chocolate syrup!
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Watch my video recipe for all the sweet details and step-by-step instructions! Want to receive new recipe notifications? Make sure to subscribe to my YouTube channel!
Tiramisu Flavors!
Tiramisu has a special place in my heart, and I’m sure that’s true for many of you. It’s one of those desserts that never gets old, no matter how much you’ve had. And it’s the inspiration behind this crepe cake! It has all the elements of a classic tiramisu – coffee and cream. For the coffee flavor, I add coffee to my easy crepe recipe. The coffee-flavored crepes are so good with the creamy, cream cheese filling. For my recipe I used cream cheese but if you have mascarpone, that will be the best option!
And no tiramisu would be complete without a little bit of bitter chocolate powder on top! This crepe cake recipe doesn’t really need any fancy toppings, the layers speak for themselves. So, I went with a simple garnish of cocoa powder and a drizzle of dark chocolate syrup.
Let the Cake Set!
For best results, allow the crepe cake to set overnight in the refrigerator. Letting the cake set will allow the flavors to come together and soften the crepes. This cake is not too sweet, so if you’re looking for more sweetness, add more sugar to the whipped cream filling or to the easy crepe recipe.
More Recipes!
Enjoyed this tiramisu dessert recipe? Check out some of my other recipes you’re sure to enjoy!
- Try my ‘Tiramisu Cheesecake’ next! With amaretto and coffee flavors; it’s very fluffy and delicious!
- Classic Tiramisu Cups – individual servings of the best ever tiramisu recipe!
- Tiramisu Macarons – the best coffee and almond flavored macarons with a creamy filling!
- No-Bake Strawberry Tiramisu Cake – the most delicious, no-bake strawberry cake!
Please share and save it to Pinterest for later!
Tiramisu Crepe Cake (video)
Ingredients
For Coffee Crepes:
- 8 large eggs
- 3 1/2 cups milk
- 1/2 cup strong coffee
- 1/2 cup melted butter
- 1/4 cup white granulated sugar
- 2 tablespoons Amaretto liqueur
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
For Filling:
- 1 1/2 cups heavy cream
- 8 ounces cream cheese or mascarpone
- 1 cup sweetened condensed milk
- 1 cup butter, softened at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon Amaretto liqueur
- 1/4 cup Cocoa powder, for dusting
Instructions
Making the Crepes:
- Prepare the coffee crepes. Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice. Blend ingredients until smooth and clump free. If you don’t have a blender, whisk all the liquid ingredients first. Then gradually sift in the flour, whisking until no clumps remain.
- Preheat a 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup crepe batter into the center and tilt pan to spread the batter evenly to the edges. Once edges of crepe turn golden, use a rubber spatula to flip the crepe over. Cook about 30 seconds on second side. Stack ready crepes onto a plate. Allow them to cool before assembling cake.
Preparing the Filling:
- NOTE: These are updated instructions and prepared slightly differently from my video tutorial.
- Place the softened butter into a mixer bowl and using a flat beater attachment, beat the butter for 5 to 6 minutes, until it's fluffy and creamy. Switch over to a whisk attachment and add in the mascarpone cheese and mix again until the cheese is smooth. (If using mascarpone cheese, do not soften it; use straight from the fridge!)
- Next, add in the sweetened condensed milk, vanilla, salt and amaretto. Whisk again for about a minute, until well incorporated.
- In a separate bowl, whisk the heavy cream until soft peaks form, then add to the butter and cheese mixture. Whisk on medium speed until light and fluffy. Be careful not to over-mix! Overmixed filling will separate.
Assembling the Cake:
- Assemble the cake next. Line an 8-inch spring form pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup filling. Spread the filling evenly to the edges, then sprinkle with cocoa powder. Continue with remaining crepes and filling. Leave the last crepe with no filling. Cover the crepe cake with plastic wrap and refrigerate overnight.
- Once cake is set, invert the cake onto a cake platter. Remove the spring form pan, then dust the top with cocoa powder. Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated.
can you tell me how much milk i need in liter? i dont know how to measure 1 cups milk into liter
I just updated the recipe with gram/ml measurements 🙂
Hi,
I’m making the filling exactly as you instructed and it came out more liquid than fluffy. What could I have done wrong?
I’ve had that happen a few times to me, too! The biggest thing is over-mixing. Mix at a lower speed and watch the filling closely. The other thing you can do is mix the cream cheese and butter together first, then add the cream and condensed milk. 🙂
What can I use to replace the Amaretto since I don’t want to use any alcohol ?
You can also use Amaretto extract or 1/4 teaspoon almond extract 🙂
Thank you very much 🙂
I also have another question is Amaretto extract have alcohol in them ?
Most extracts are alcohol based.
Hello
Good time
I am undergraduate student Graphic from Iran.
I have enormous interest to cook, cakes and desserts.
I want to go to culinary training classes, but I am interested to know that do you have culinary teaching classes ?
Is it possible teach to me?
Thank you
Raha
Made this cake yesterday ! Defiantly making it again!!! Thank You for the recipe 🙂
🙂 I’m so glad you enjoyed it! Thanks for taking the time to leave a review 🙂
How many crepes does this make? I want to make a vegan version and I am not sure if I will have enough.
Makes about 30 crepes 🙂
Where can you get the amaretto? I could not get it online and can’t seem to find it at stores. P.S ❤ your recipies
Amaretto is a sweet Italian liqueur. Have you checked at your local liquor shops? They should carry it. I get mine at Safeway!
Hi, this looks incredibly gorgeous! I would love to try making it, but I have one problem.
I cant find any amaretto here at my place.
Is it okay to replace it with some other alcohol, like brandy or whiskey?
That’s not a problem! I recommend going with brandy, or some other nutty-flavored liqueur, like Frangelico if you can find that.
Hi, can I know how long can I keep the cake?
It should stay refrigerated for up a week… 🙂
Ok sure thank you ?
Can I use mascarpone cheese instead of cream cheese
I haven’t tried this with mascarpone cheese but it should work 🙂
Thanks. Is the cream cheese the pre packaged whipped cream cheese or do you whip a block?
I purchase pre-whipped cream cheese but a regular block will also work. Just whisk the block with the softened butter first, then add the heavy cream and sweetened condensed milk 🙂
Made this for a bridal shower and it was a big hit. Great recipe but I did add an extra tsp. of almond extract to the filling. Thanks for the recipe
Hi! I’m making this cake, and was wondering what’s the min it needs to stay fridged once it’s assembled?
Hello,
is it ok to use whipping cream instead of heavy cream for the filling? I can seem to fine “heavy cream” ?
thanks!
Yes, whipping cream and heavy cream are essentially the same; heavy cream just has a higher fat content 🙂
Took me a while to make all the crepes since I only had one pan that was the size I needed ? But it came out absolutely delicious and my whole family raved about it! The filling is perfect!
I’m so glad everyone enjoyed the cake – it’s worth the effort! 🙂
So I just realized I over mixed the filling 🙁 it seperated… I hate to throw it away 🙁 any way to fix this?
I think I’m just going to use it this time, but for future is there anyway to fix an over mixed filling?
Oops, that’s happened to me several times! Unfortunately, I haven’t been able to find a solution for the separated creme. Lately, what I’ve been doing is mixing the cream cheese and the butter together first, then add in the remaining ingredients. Seems to be working a little better! 🙂
Hi Tatyana! Can I use Baileys instead of Amaretto??
Thank you very much!
Hi! Yes, I think Bailey’s would work well here, too! 🙂
Hi, I just had a question about the cake pan you used. I have a 9 inch springform pan. Will this recipe work for a 9 inch pan. Or will the batter will come up short?
You can use a 9-inch pan, just depends on what size your crepe pan/frying pan is. I have a smaller pan so I used the 8-inch spring form. You want the crepes to be just slightly bigger than the pan 🙂
Hello , can i use wipped cream instead of heavy cream?? and also i can i replace almond extract instead of Amaretto?? and how much should i use in the crepes and also for the failling 🙂
Yes, whipping cream will also work well! Yes, almond extract will work great, too. Add about 1/2 teaspoon to the filling and do a taste-test. Some extracts are very strong, be careful not to add too much!
Thank you tatyana for helping me 🙂 i have tried many of your recipes such like honey cake and chocolate spartak and my family and really enjoyed it , thank you very much sweetie ❤️❤️
Where to get the cocoa duster? Thank you.
Cocoa duster is from Williams Sonoma, it’s a tea ball strainer 🙂
I got mine at IKEA. Works well. You can also use any sieve or sifter?
what if i didn’t use the amaretto? any suggestions to replace it? :0
You can add a little bit of almond extract to the coffee 🙂
Today, i’m gonna try this wonderful cake.
I watch ur cooking series everyday…..n I love them all. Ur great. I set my time to not to miss any of them. I follow u from instagram too.
I’m called Nealthy @instagram.
P.S. My 4-year-old little boy (called Radin)loves you so much. 🙂
Hi! So glad you enjoy my channel! Please send my ‘hello’ to your son! 🙂
I want to try and make the cake, but wondering if I can just stack the crepes on a cake stand without the spring form? Just for looks
Absolutely! 🙂 It will look beautiful stacked right onto a cake stand. Just make sure the first few layers are as even as you can possibly get them so the get is level overall 🙂
Thank you for the recipe. I made the cake 2 days ago for my coworker’s birthday. I brought it to the office and it’s all gone in couple seconds. Some people even asked for the recipe.
I follow everything to the T except for the condensed milk measurement in the filling. I think I put around 1/2 cup and a little bit more instead of 1 cup because my coworkers like less sweet dessert. Everything still came out perfect. It holds up nicely, no runny filling.
Cake looked and tasted amazing. What else could I ask for? 🙂 Definitely will try to make other cake in your website.
I’m so glad the cake was a hit!! 🙂 Thank you for sharing the recipe with your co-workers! 🙂
Hi, How much almond extract for the crepe & filling should I put in?
I recommend using it sparingly, about 1 tsp for the batter, 1 tsp for the filling
Hi Tatyana .☺ do you think 500ml of heavy cream is enough for these crepes??
Only 500ml of wippedcream?
I mean just I want to use whipped cream?
Hi! I think that would be just fine. Enjoy 🙂
Hi! I cannot find a 9 in. Crepe pan. I only see 8.75in, 9 1/2 in, 10, and 11, which one would you recommend. Thank you! ?
The 8.75 pan will work great, too! 🙂
Hi Tatyana, what is the shelf life of the crepe cake (in the fridge)
Hi Tatyana,
I don’t have an 8ish spring form pan can I put it a 8ish cake pan instead?
Hi Tina! If you don’t have a spring form pan, you can stack the crepes free-form with no pan, just straight onto a cake stand. Enjoy! 🙂
Hi Tatyana
I want to ask, how many grams of coffee that you used in this recipe? Thank you ?
Hi! I used 1/2 cup (118ml) strong coffee – I brewed it in a French press but espresso will work even better 🙂
Just made the crepes and already love this recipe so much! This crepe recipe is a keeper! Can’t wait to make the cream and assemble it!
Aww, I’m so glad to hear that! 🙂 enjoy!
Thank you! Love the cake, the cream complements the crepes, and it’s not too sweet of a cake and doesn’t feel super heavy in your stomach! Win win!
Hi! i just came across ur recipe n wanted to try it out! Could I substitute the amaretto for rum?
Hi! Yes, absolutely! The rum will taste fantastic here, too! 🙂 Enjoy!
Can the crepes be made ahead and frozen? Trying to do some pre-planning for my holiday baking. Appreciate your response.
Hi Jackie! Yes, you can make the crepes ahead of time. I would defrost them in the refrigerator the night before you plan to assemble the cake. Enjoy!
This cake is easy to make and everyone loves it every time I make it! Thank you Tatyanaseveryday food for this recipe. One of my favorites if I want to impress my guests. 💕
You’re very welcome! I’m so glad you enjoy this recipe! It’s so perfect for special occasions! 🙂
😍😍😍😍😍
How long will the crepe cake stay fresh?
I recommend enjoying it within 3 days. Enjoy!
Would this cake be ok to stay in the refrigerator for 2 days?
Also can you freeze the cake?
Yes! This cake will hold up great for a few days. Enjoy! 🙂
Can you please share the measurements for half of that cake? I tried to figure it out myself but too confusing. 40 layers are way too much for my family. Thank you.
Hi! My website can do that for you automatically! If you go down to the recipe card and find the servings (right above the ingredient list), you can toggle the amount and reduce it. The ingredients will automatically update for you. Reduce the servings from 12 to 6 to get half the recipe. Enjoy!
Wow thanks Tatyana! I thought you did not have that option, as I looked but could change the servings 😅 Many thanks once again!