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Tiramisu Crepe Cake cross section
CakesDessertsRecipes

Espresso your love – Tiramisu Mille Crepe Cake

by koalifiedbaking
Presenting, a romantic twist on a classic dessert –  tiramisu crepe cake. It’s a work of patience, patience, and more patience. Making this cake was a huge pleasure for me though; by flipping over layer after layer of crepes, I had lots of alone time in the kitchen to ponder on life (lol, jk, or not).  Take this as a chance to think about all the little things and perhaps your own dessert dreams. Maybe you won’t believe it, but I wasn’t always a big fan of desserts. Yet, Tiramisu gets me nostalgic in the best ways, because it was one of my fav childhood treats when dining out with family. Slice of Tiramisu Crepe CakeThis recipe is inspired by a recipe from Tatyana’s Everyday Food, but a lot of changes have been made to ensure the crepe cake fits my own baking style. Tatyana, again, is a beloved Youtuber whose desserts never fail to amaze me. I’m so thankful that she actually was the one who pushed me to try making multi-layer cake in the first place. Tiramisu Crepe Cake cross section

Instead of ladyfingers soaked in coffee in the traditional Italian Tiramisu, there are now coffee-flavoured crepes wonderfully layered with a rich, sweet mascarpone cheese cream filling. If you don’t readily have coffee liqueur at home, feel free to substitute another liquor, such as dark rum, amaretto or the most conventionally used Marsala. Honestly, whatever alcohol you use, it’s going to elevate the flavours and bring your crepe cake to another level. What can I say, it’s the two most iconically romantic western cultures working together to melt hearts. 😉

close up of Tiramisu Crepe Cake

flat lay of Tiramisu Crepe Cake

Ingredients:

For the crepes:

  • 150g (1 1/4 cup) all-purpose flour
  • 5 large eggs
  • 25g white granulated sugar
  • 480ml whole milk
  • 1 tbsp instant coffee powder melted in 60ml water
  • 60ml melted butter
  • 2 tbsp coffee liqueur
  • 1 tsp  vanilla

For the filling:

  • 400ml heavy cream, chilled
  • 250g mascarpone cheese
  • 120g icing sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 tbsp coffee liqueur

Instructions:

Components

  1. Prepare the filling before creating any crepes.
  2. In a large mixing bowl, add mascarpone cheese and icing sugar. Using an electric mixer, beat them on medium speed until smooth and creamy. Add heavy cream, salt, vanilla, and coffee liqueur. Continue mixing on medium speed until light and fluffy. Don’t overmix, otherwise the over-whipped cream will be grainy and stiff. Refrigerate for later use.
  3. In a second large mixing bowl prepare the crepe batter. Whisk eggs, sugar, and flour until smooth. Add coffee mixture (make sure it has already cooled down to room temperature), milk, butter, sugar, coffee liqueur, and vanilla. Combine well until no lumps can be seen.
  4. Heat a nonstick pan over medium heat.  Pour 1/4 cup batter into center of the pan; swirl pan to evenly coat the entire base with batter. Cook for about 1 minute or until the edge can be easily lifted with a spatula. Flip crepe; cook for another 20 seconds. Transfer to a large plate to cool. Repeat with remaining batter. The batter should be enough to make 18-20 crepes. Remember to cool the crepes completely before assembling the cake.

When both the filling and crepes are completely cooled, prepare components for assembly.

Assembly

  1. Place a crepe onto a flat surface as your crepe cake base. Drop 1/4 cup filling onto this base and spread the filling evenly to almost the edges. Continue this process with remaining crepes and filling, leaving the last crepe with no filling.
  2. Sprinkle cocoa powder on top of the cake. Cover the crepe cake with plastic wrap or put it in an airtight container. Refrigerate for at least 4 hours or preferably overnight to let the cake set nicely. Enjoy! 




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Drunken Morning – Coffee Liqueur Double Dark Chocolate Hazelnut Muffin
Cupcakes and MuffinsDessertsRecipes

Drunken Morning – Coffee Liqueur Double Dark Chocolate Hazelnut Muffin

by koalifiedbaking
When my boyfriend gave me a bottle of coffee liqueur bought this year’s Regional Flavours festival, I felt that I had to do something amazing to do it justice. But what? What could do it? That’s when it hit me.

Muffins were among the first things that I made when I started to bake. Although my very first batch of muffins (banana walnut muffins) was an absolute disaster (shhhhhh), these hearty little treats shall forever hold a special place in my heart. So yeah, muffins it is. Moist, light and fluffy ones at that–is there any better way to kick off the day?

tray of muffins with bottle of ohana winery cold drip coffee liqueurThis recipe is inspired by the “Chocolate Espresso Muffin” by Christiann Koepke; her recipe had me so pumped when I saw it, as it smartly includes a few interesting twists on the standard ingredients. The combination of the sweetness from white and brown sugar balances well with dark chocolate; the moistness is given by the olive oil and yogurt, with the added richness of the coconut milk; and last but not least, the subtle fragrance coming from the coffee liqueur, it’s perfect. Altogether, this is going to make mind-blowing muffins with a smooth, seductive coffee hit.

Not satisfied yet? Throw in some chopped hazelnuts – the best nut to pair with chocolate flavour in my opinion – and dark chocolate to give the muffins the needed crunch and gooeyness. I promise, with these gorgeous homemade muffins, your friends are going to love you, forevermore.
sprinkling white sugar on coffee hazelnut chocolate muffinsIngredients:
Make 12 muffins

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup olive oil
  • 3/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 1/2 cup greek yogurt
  • 1 cup coconut milk
  • 250g dark chocolate, roughly chopped  
  • 1/4 cup coffee liquor
  • 1 cup hazelnuts, roughly chopped
  • 2 tbsp white sugar (for sprinkling)

Instructions:

  1. Preheat oven to 375F (190C). Grease a 12-cup muffin pan with olive oil or line it with muffin liners.
  2. Prepare a double boiler. Carefully melt 100g dark chocolate with the double boiler the chocolate until smooth. Remove from heat and set aside.
  3. In a bowl, sift in and combine well flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, whisk olive oil, sugar, eggs, Greek yogurt, coconut milk, and the melted chocolate until smooth.
  5. Pour the dry flour mixture into the wet ingredients in three batches. Stir the batter gently with a spatula until everything is just incorporated. Stir in the remaining 150g dark chocolate and hazelnuts.
  6. Fill the muffin tin ¾ full and sprinkle white sugar on each muffin cup.
  7. Bake the muffins for 18-20 minutes, or until a toothpick inserted in the muffin’s centre comes out clean. Let cool in the pan for at least 10 minutes, before carefully removing them from the pan to cool completely on a rack.
5 comments