Tiramisu crepe that has cheese cream as the filling? Definitely something that would have all tiramisu lovers go crazy. Try it out now. We bet you’d be madly in love with it!
【Ingredients】
FOR CREPE
Egg - 1
Sugar - 15g
Salt - 1 pinch
Instant coffee powder - 2g
Vanilla extract - 1g
Cake flour - 50g
Milk - 125g
Melted unsalted butter - 20g
FOR COFFEE SYRUP
Warm water - 30g
Sugar - 10g
Instant coffee powder - 1g
FOR FILLING
Mascarpone cheese - 120g
Sugar - 25g
Whipped cream (up to 60%) - 120g
Chocolate sponge cake - 1 sheet
【Directions】
1. In a bowl, combine egg, 15g of sugar, salt, 2g of instant coffee powder, vanilla extract and mix them well. Sift in cake flour, and stir in milk for a few times. Then, pour in the melted unsalted butter. Stir them well, sift the batter into a different container and refrigerate for 1 hour.
Photo source: 马丁的奇妙人生
2. In a container, mix 10g of sugar and 1g of instant coffee powder. Set it aside.
3. Preheat the saucepan. Quickly pour some chilled batter into center of the saucepan. Tilt and swirl the pan until a thin layer of batter coats the bottom evenly. Cook until the crepe turns golden brown and gently flip it. Repeat with remaining batter. Leave all the crepes to cool to room temperature.
Photo source: 马丁的奇妙人生
3. In another bowl, combine the Mascarpone cheese and 25g of sugar. Stir them well.
4. Pour in whipped cream and stir again until it thickens. Keep it inside a pastry bag.
5. Press a round muffin mold on the chocolate sponge cake sheet and cut out 4 small round sheets.
6. Place the same mold in the center of the crepe. Cut the crepe into 8 pieces from the outside, but do not cut to the center.
7. Fill a muffin mold with the crepe. Make sure to leave some cuts outside the mold and that they overlap. Squeeze the cheese cream in Step 4 in, then top with a sponge cake sheet.
Photo source: 马丁的奇妙人生
8. Spread some coffee syrup in Step 2 and the cheese cream on the sponge cake sheet. Close the crepe pouch by folding the cuts one by one using the cream as glue.
9. Cover the muffin mold with a tray (or anything flat) and refrigerate for 3 hours.
10. Turn the chilled crepe pouch upside down. Then, decorate the crepe pouch with leftover cream and cocoa powder or icing sugar.
Photo source: 马丁的奇妙人生
Recipe and photos credit to Cooking Tree, shared by 马丁的奇妙人生
