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Tiramisu pancake cake, with a piece removed, on a cake plate.

Tiramisu Pancake Cake

Nele
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Cook Time 50 minutes
Chilling and resting time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings 12 pieces

Ingredients
  

For the pancakes:

  • 1 cup all-purpose flour
  • 1 pinch salt
  • 2 tbsp sugar
  • 3 eggs
  • 2 cups milk
  • 3 tbsp butter

For the cream:

  • 1 cup heavy cream
  • 1 lb Mascarpone cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp Amaretto optional
  • ⅔ cup espresso cooled
  • 2 tbsp Cocoa powder

Instructions
 

  • Start by preparing the pancake batter. In a bowl, mix the flour with a pinch of salt and sugar. Add the eggs and stir them in. Gradually pour in the milk and stir until a smooth batter is formed.
  • Let the batter rest for about 30 minutes. Then, melt the butter and then stir it into the batter.
  • Heat a pan and begin making your pancakes. Be sure that they are super thin! Let the pancakes cool on a plate once ready.
  • For the cream, whip the heavy cream until stiff and carefully fold it into the mascarpone. Sweeten the cream with powdered sugar and vanilla extract. If you're in the mood, add a dash of amaretto.
  • Layer the pancakes and mascarpone cream alternately on top of each other. Lightly sprinkle each pancake with espresso. Place the next pancake on top and repeat the process until all pancakes are used up.
  • Cover the cake with the remaining cream and generously sprinkle the surface with cocoa powder. Place the cake in the refrigerator for at least 2 hours so that the cream can properly soak into the pancakes!