Desserts

Tiramisu Crepes Cake Roll

Name: Tiramisu Crepes Cake Roll
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 2 cups milk; 4 large eggs; 2 tablespoons sugar; 1/4 teaspoon salt; 1 cup mascarpone cheese; 1 cup heavy cream; 1/2 cup brewed coffee, cooled; 2 tablespoons coffee liqueur (optional); Cocoa powder for dusting; Grated chocolate for garnish

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This tiramisu crepes cake roll layers thin, delicate crepes with a light mascarpone filling flavored by coffee. The result is silky, creamy, and slightly boozy if you use the coffee liqueur. Each bite offers the soft chew of crepe, the rich smoothness of mascarpone, and the warm aroma of coffee and cocoa. If you enjoy layered, handheld desserts, you might also like the easy twist on pastries found in Blueberry Cheesecake Crescent Rolls.

Recipe Information

Prep Time: 40 minutes (includes 30 minutes batter rest)
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Difficulty Level: Medium

Nutrition Information

(Approximate per serving)

Calories per serving: 390 kcal
Protein: 8 g
Carbohydrates: 22 g
Fat: 29 g
Fiber: 1 g
Sugar: 12 g
Sodium: 220 mg

Why Make This Tiramisu Crepes Cake Roll

This dessert is elegant but approachable. It looks special on a table, yet you make it with simple pantry ingredients. The crepes stay tender and thin. The mascarpone filling is silky and lightly coffee-scented. Together they give the classic tiramisu flavors in a bright, modern form. It’s great for dinner parties, birthdays, or a relaxed weekend treat. The texture is soft and creamy with a subtle bitter cocoa finish.

How to Make Tiramisu Crepes Cake Roll

You will make a smooth crepe batter, cook thin crepes, whip a rich mascarpone cream with coffee, then spread, roll, and chill. Chilling helps the rolls hold shape and lets the flavors meld.

Ingredients:

1 cup all-purpose flour
2 cups milk
4 large eggs
2 tablespoons sugar
1/4 teaspoon salt
1 cup mascarpone cheese
1 cup heavy cream
1/2 cup brewed coffee, cooled
2 tablespoons coffee liqueur (optional)
Cocoa powder for dusting
Grated chocolate for garnish

Directions:

Step 1: Preparation

In a large bowl, whisk together flour, milk, eggs, sugar, and salt until smooth. Cover and let the batter rest for 30 minutes at room temperature. Resting lets the flour hydrate and reduces bubbles, so the crepes cook thin and even.

Step 2: Mixing

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the mascarpone into the whipped cream until smooth. Fold in the cooled coffee and coffee liqueur (if using) until the mixture is uniform and creamy. Taste and adjust coffee if you want a stronger flavor.

Step 3: Cooking

Heat a non-stick skillet over medium heat and lightly brush with butter or oil. Pour a thin layer of batter (about 1/4 cup for an 8–9 inch pan) and tilt the pan to spread it into a thin crepe. Cook until the edges lift and the bottom is lightly golden, about 1–2 minutes. Flip and cook the other side 30–60 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment between if needed. Aim for 8–10 crepes depending on thickness.

Step 4: Finishing

To assemble, spread a thin, even layer of the mascarpone mixture onto each crepe. Roll each crepe up tightly and place seam-side down on a serving platter. Repeat until all crepes are filled and rolled. Chill the rolls in the refrigerator for at least 1 hour to set. Before serving, dust the top with cocoa powder and garnish with grated chocolate.

How to Serve Tiramisu Crepes Cake Roll

Slice each rolled crepe crosswise into rounds and arrange them standing or laid flat on a platter. Serve chilled or slightly cool. The dessert pairs well with espresso, sweet dessert wine, or a scoop of vanilla gelato. For a party, stack slices into a spiral cake shape and dust generously with cocoa for an elegant presentation.

How to Store Tiramisu Crepes Cake Roll

Refrigerate: Store covered in the fridge for up to 3 days. Keep in an airtight container or wrapped tightly in plastic to prevent drying.
Freeze: You can freeze the rolled crepes (before dusting) in a single layer on a tray, then transfer to a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before serving.
Tip: Add cocoa and grated chocolate right before serving to keep the top pretty and fresh.

Expert Tips for Perfect Tiramisu Crepes Cake Roll

Rest the batter: That 30-minute rest makes thin, flexible crepes that don’t tear when you roll them.
Heat control: Keep the skillet at medium. Too hot and crepes brown too fast; too cool and they stick.
Thin layer of filling: Use a thin, even layer of mascarpone filling so rolling is easy and each bite balances crepe and cream.
Stabilize the cream: Make sure your whipped cream forms stiff peaks so the filling holds shape after chilling.
Coffee strength: Use strong, cooled espresso or a dark brew for clear coffee flavor. Reduce the coffee if you like milder notes.
Alcohol note: Coffee liqueur is optional. It adds depth but omit it for a kid-friendly or alcohol-free version.
Make ahead: You can make crepes and filling the day before. Assemble on the day you serve for best texture.

Delicious Variations

Chocolate crepes: Add 1–2 tablespoons cocoa powder to the crepe batter for a chocolate base.
Berry twist: Fold in a few tablespoons of raspberry or strawberry jam to the mascarpone for a fruity layer.
Nutty crunch: Add a thin layer of crushed toasted hazelnuts or almonds inside each crepe before rolling.
Citrus lift: Add a teaspoon of orange zest to the mascarpone mixture for a bright note that pairs well with coffee.
Decaf version: Use decaffeinated coffee and skip the liqueur for a mellow, family-friendly dessert.

Frequently Asked Questions

Q: How many crepes will this batter make?
A: Expect about 8–10 standard 8–9 inch crepes depending on how thin you pour them. Thinner crepes will yield more pieces.

Q: Can I use low-fat milk or a dairy substitute?
A: You can use lower-fat milk, but crepes may be less rich and slightly tougher. For dairy-free, use a non-dairy milk and substitute mascarpone with a thick vegan cream cheese whipped with coconut cream, but flavor and texture will change.

Q: Do I have to chill the filled crepes?
A: Yes. Chilling firms the mascarpone filling and helps the rolls keep their shape. Chill at least 1 hour, though longer (2–4 hours) improves slicing and flavor melding.

Q: How do I prevent crepes from sticking to the pan?
A: Use a good non-stick pan and keep it clean. Wipe lightly with a paper towel between crepes and use a small amount of butter or oil. Let the batter rest to reduce bubbles and sticking.

Q: Can I assemble this dessert into a log or layer it into a cake?
A: Yes. You can line a loaf pan with crepes and fill layers to make a continuous cake, or stack rolled crepe slices into a decorative tower. Press gently and chill well to set.

Q: Is mascarpone safe to use without tempering?
A: Yes. Mascarpone is a soft cheese meant to be used cold. Fold it gently into whipped cream to avoid overworking.

Conclusion

This tiramisu crepes cake roll is a lovely mix of delicate crepes and rich, coffee-scented mascarpone. It looks special and tastes comforting, with soft textures and deep coffee notes. If you want to compare technique or see a visual guide, check the Tiramisu Crêpes Cake Roll Recipe – The Feedfeed for another take on this dessert. Give it a try—once you master thin crepes and a smooth filling, you’ll find this recipe becomes a go-to celebration treat.