Gluten & Grain Free Tiramisu Crepe Cake
Light and fluffy mascarpone between layer upon layer of coffee-flavored crepes? Yes, please! This cake builds so beautifully that you almost won’t want to eat it...almost. Before serving, chill it in the freezer to get perfect slices.
This cake would be a beautiful thing to add to your Christmas table (or any special gathering really!) Its versatile enough that it can work for brunch, a meal or dessert!
While it looks impressive I promise it is not challenging to make. It comes down to cooking up crepes, layering them with a delicious mascarpone filling and a coffee syrup. Then I finish by topping with whipped cream. I finished It off by sprinking cocoa powder on top. I recommend adding the whipped cream and cocoa powder to the top just before serving.
When it comes to making crepes I think that purchasing a cast iron crepe pan is essential. Nonstick or other surfaces may not work the same. Seasoned cast iron grips onto the batter just enough that they end up perfectly thin and then it releases them for a clean flip once cooked through.
We love our crepe pan and have used it for all kinds of things for many years. Its become the go to pan that we grab when making eggs, quesadillas or grilled cheese too. I don't see it as one of those specialty pans that you buy and then tuck away and never use.
Gluten Free Tiramisu Crepe Cake
Ingredients
- 5 large eggs
- 1 tablespoon mild-flavored oil, melted salted butter, or melted ghee, plus more for the pan
- 57 grams tapioca starch (about 1⁄3 cup plus 2 tablespoons)
- 73 grams coconut flour (about 1⁄4 cup plus 3 tablespoons)
- 193 grams espresso or strong brewed coffee, room temperature (about 3⁄4 cup plus 2 tablespoons)
- 3 tablespoons ' data-amount-secondary='44.36 ml'>3 tablespoons milk (dairy or nondairy) 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1⁄ 8 teaspoon kosher salt
- 1⁄ 2 cup espresso or strong brewed coffee
- 1⁄ 2 cup maple syrup
- 2 (8-ounce) packages mascarpone cheese
- 3 tablespoons maple syrup 1 teaspoon vanilla extract Pinch of kosher salt
- Cocoa powder, for dusting the crepes
- Whipped Cream or Cool Whip
Instructions
- Make the crepes: In the bowl of a stand mixer, using the whisk attachment, mix all of the ingredients for the crepes on medium speed until well combined.
- Heat a teaspoon of oil in a skillet over medium-high heat. Once hot, ladle 1⁄4 cup of the batter into the pan and immediately begin to rotate the pan in a circular motion to even distribute and thin out the crepe. Cook for about 1 minute.
- Flip the crepe and cook for 1 additional minute or until golden brown. Set aside on a plate. Repeat Steps 2 and 3 with the remaining batter.
- Make the coffee syrup: In a small saucepan, mix together the espresso and maple syrup and bring to a boil. Allow to boil until it begins to thicken and develops a syruplike consistency. Remove the pan from the heat.
- Make the mascarpone filling: In a bowl, mix together the mascarpone, maple syrup, vanilla, and salt until well combined.
- Spoon the mascarpone filling into a disposable pastry bag or large zip-top bag. If using a zip-top bag, snip 1⁄4 inch off of one corner.
- Assemble the cake: Place a crepe on a serving plate. Using a pastry brush, coat the crepe with the coffee syrup.
- Pipe a thick ring of the mascarpone filling around the outer edge of the crepe, and fill in the circle with a thinner layer.
- Sift a small amount of cocoa powder onto the mascarpone and cover with the next crepe.
- Repeat Steps 7 to 9 until you have used all of the crepes, coffee syrup, and mascarpone filling. Top with the last crepe.
- Carefully place the fully constructed crepe cake in the freezer for 30 minutes to set.
- Remove the cake from the freezer and top with Coconut Whipped Topping and some more sifted cocoa powder.