Eighty Layer Crepe Tiramisu for Two

What’s Up, Hungry People

Alright, folks. I’m about to blow your minds. This forty-layer tiramisu was made with just ten – that’s right – TEN crepes. And it only has FIVE ingredients total. That’s right – FIVE INGREDIENTS. THAT’S NOT ALL! From start to finish, this tiramisu only takes THIRTY MINUTES. This is NOT a drill. This tiramisu is a Valentine’s Day hack for anyone looking to WOW their significant other with a homemade dessert.

Obnoxious words in all-caps aside, I think I’ve stumbled upon a secret dessert that more people should know about. First of all, tiramisu is amazing, however it’s served. And technically, doing it this way is called Mille-Crepe Tiramisu (because duh, it’s made of crepes and not cake or ladyfingers). But flavor-wise, it’s nearly identical to the real deal.

The first hack in this recipe is to buy pre-made crepes. Seriously. At my grocery store, I found packages of pre-made crepes near the strawberries and shortcakes in the produce section.

Initially, I had grabbed a package of ten, thinking I’d make a savory crepe dinner, or I’d eat them with some peanut butter, but then inspiration struck when I was craving something extra sweet.

Second: make the filling from scratch. Or don’t. You can totally buy a bottle of whipped cream and stir in the mascarpone. But if you do decide to make it from scratch, all you need is some heavy whipping cream, mascarpone, and sugar. Whip the cream and sugar until fluffy, then fold in the mascarpone until smooth.

Here’s What You Need

• Crepes: Thin, delicate pancakes used as the base and layers of the dessert.
• Heavy whipping cream: Whipped into a light, airy texture to create the creamy filling.
• Sugar: Adds sweetness to the whipped cream, balancing the flavors.
• Mascarpone cheese: Provides a rich, creamy texture and slightly tangy flavor to the filling.
• Unsweetened cocoa powder: Offers a deep chocolate flavor, dusted on top for a finishing touch.
• Espresso powder: Enhances the chocolate flavor with a hint of coffee, optional for a more complex taste.

Let’s Cook!

You’ll want to start building the tiramisu on a cutting board or similar surface that you’ll have some workspace and be able to pick up and transfer the tiramisu to a serving plate. It’s gonna get a little messy around the edges. Just spread the filling in an even layer across a single crepe, all the way to the edges. Place another crepe on top and repeat – but take care not to press too hard, or else the filling below may come out of the edges.

My layers weren’t perfect by any means, but I did try to get an even amount of filling in each layer. Continue until all ten crepes have been used, and be sure to spread a thin layer on the very top crepe as well.

But wait! Now you’ve used all ten crepes and only have a tiny cake that’s not forty layers!?

HERE’S THE HACK:

Cut the crepes in half with a large, sharp knife. Use a spatula to help lift up one half and place it on top of the other half so that the cut is along one side, and the curved edges of the crepes line up. Congratulations. You now have a twenty-layer tiramisu.

You can probably figure out the next step to get forty layers. Yep, cut the crepes in half again and place one half on top of the other half. Line up the edges nicely and use a spoon to spread the remaining filling on the curved edge of the crepes.

Now it looks like you have a forty-layer tiramisu that was sliced out of a much larger tiramisu cake!

Tips for Perfecting Your Mille-Crepe Tiramisu

• Choose the right crepes: Look for crepes that are not too thick to ensure your tiramisu layers are delicate and not overly doughy. If you’re making crepes from scratch, aim for a consistency in thickness and diameter for uniform layers.
• Achieve perfect whipped cream: Make sure your heavy whipping cream is cold before you start whipping it. This will help you achieve the right consistency faster and make the cream easier to fold into the mascarpone. Over-whipping can turn the cream into butter, so stop as soon as it forms soft peaks.
• Fold carefully: When combining the mascarpone with the whipped cream, use a folding motion rather than stirring. This technique helps maintain the light, airy texture of the whipped cream, which is crucial for the lightness of the tiramisu.
• Layer with precision: Evenly spread the filling to the edges of each crepe to prevent dry edges and ensure every bite is moist and flavorful. When stacking, align the edges of the crepes as neatly as possible for a more professional look.
• Chill before serving: Refrigerating the tiramisu for at least an hour before serving allows the flavors to meld and the structure to firm up, making it easier to cut and serve neatly.
• Use high-quality cocoa and espresso powder: The finishing touch of cocoa and espresso powder significantly impacts the overall flavor. High-quality powders will give your tiramisu a rich, decadent taste and aroma.
• Serving suggestions: Serve your mille-crepe tiramisu with a light dusting of additional cocoa powder or a drizzle of chocolate sauce for an extra touch of elegance. Pair it with a cup of espresso or a sweet dessert wine to complement the flavors.

The Final Touch

I used parchment paper to cover the sides of the tiramisu while I used a mesh screen strainer to carefully cover the top of the cake with cocoa and espresso powder. Then I peeled away the parchment to reveal clean edges and transferred it to a serving plate to chill until I was ready to bust it out after dinner.

Although it was too much cake for Nick and I to eat all in one sitting (admittedly, you probably shouldn’t eat the entire cake as two servings at once anyway, because calories), my coworkers were lucky enough to get to taste the leftovers the next day – and were blown away that the whole dessert took less than thirty minutes from start to finish.

They thought it took hours to make.

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