Just the thought of boozy tiramisu cream (heavenly combination of Marsala, Kahlua and mascarpone) nestled between 20 layers of thin crêpes drove me absolutely insane. And when I finally turned it into reality, the actual thing tasted so good that it has found its way to the top as my all time favourite cake to make... and eat. This tiramisu mille crêpe was certainly worth all the time and effort.
(makes 20, 8 inch crêpes)
240g - Plain flour
60g - Granulated sugar
6 - Eggs
85g - Butter
720ml - Whole milk
~ In a saucepan, melt and lightly brown the butter over low heat. Remove from heat and allow to come to room temperature.
~ Sift flour into a large bowl. Add the sugar and eggs into the flour, and whisk until the batter is smooth.
~ Gradually whisk in the melted butter. When fully incorporated, whisk in the milk slowly. (The milk should be at room temperature so gently heat if necessary)
~ Cover batter and refrigerate for at least an hour or overnight.
~ Allow the batter to come to room temperature. Lightly grease and heat an 8 inch non-stick pan over medium high heat. Pour 50ml of batter onto the pan and swirl to coat the pan evenly. Cook for 1 minute till golden brown then flip and brown the other side. Allow to cool on baking paper.
~ Repeat for 20 crêpes.
4 - Egg yolks
80g - Caster sugar
30ml - Marsala
500g - Mascarpone
150ml - Double cream
90ml - Kahlua
~ To make the sabayon: With an electric hand mixer, whisk egg yolks, sugar and marsala over a bain marie (hot water bath) till hot to the touch and tripled in volume. Remove from heat and allow to cool.
~ Whisk cold double cream and Kahlua till stiff peaks are formed.
~ Whisk the sabayon and mascarpone together till smooth.
~ Gently fold the whipped cream into the mascarpone mixture in 3 inclusions.
1. Place a crêpe onto a cake board. Spread 3 tablespoons of tiramisu filling, with an offset spatula, evenly across the crêpe.
2. Repeat for 19 more crêpe layers, leaving the last crêpe without filling on top.
3. Dust cocoa powder on top of the cake.
4. Refrigerate for at least 2 hours or overnight before serving.