Recipe Station

Just as with any recipe you first need to make sure that you have all of the ingredients that you need to make the dish.

Ingredients: 

• For coffee crepes:

• 8 large eggs

• 3 ½ cups (828ml) milk

• ½ cup (118ml) strong coffee

• ½ cup (113g) melted butter

• ¼ cup (50g) white granulated sugar

• 2 Tbsp (30ml) Amaretto

• 1 tsp (5ml) vanilla

• 2 ½ cups (312g) all-purpose flour

• For filling:

• 1 ½ cups (354ml) heavy cream

• 8 oz (226g) whipped cream cheese

• 1 cup (236ml) sweetened condensed milk

• 1 cup (226g) butter, softened at room temperature

• ¼ tsp salt

• 1 tsp (5ml) vanilla

• 1 Tbsp (15ml) amaretto

• Cocoa powder, for dusting

There half of the battle is already won if you can go to your pantry and find all of these things! Now, what do you do with them? Let's take a look.

Directions

1. 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.

2. Preheat a 9-inch non-stick crepe pan or frying pan over medium heat. Add ¼ cup of 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.

3. Prepare the filling. Place the heavy cream, cream cheese, butter, sweetened condensed milk, salt, vanilla and amaretto in a mixing bowl. Whisk on medium speed until light and fluffy. Be careful not to over-mix! Over-mixed filling will separate.

4. Assemble the cake. Line an 8-inch springform pan with parchment paper. Drop a crepe into the pan first, followed by ¼ 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.

5. Once cake is set, invert the cake onto a cake platter. Remove the springform pan, then dust the top with cocoa powder. Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated.

This recipe is perfect for those dinner parties or even for just you and someone you love. Not only is it beautiful to look at but it is unique in that it utilizes crepes rather than the traditional lady fingers! I may just love this one more than the traditional Tiramisu. One thing is for sure – both versions taste amazing and are well worth the effort!

Source: Tastemade