This 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. 
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. 😉
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
- Prepare the filling before creating any crepes.
- 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.
- 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.
- 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
- 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.
- 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!
As for the recipe, a friend of mine tried this brownie and she said it was a total bomb. Well, it is indeed. You might be worried about the end result when there’s no butter or any liquid oil added to the recipe; relax. The smoothness of macadamia nut butter blended with the creaminess of avocado keeps the final treat moist and gooey – just as how brownies should be.
If you are Asian or familiar with Asian cuisine, “matcha and tofu” may seem pretty normal for you, but in the west, they are quite literally the flavour of the month. After multiple attempts, I am so glad that I have finally come up with the perfect recipe to share with you all. This is a no-bake dessert, so even if you don’t have an oven at home, it’s no problem at all.
