Tiramisu Crêpes
A fun twist on tiramisu! Crêpes filled with creamy mascarpone and coffee/ liquor soaked ladyfingers.
Ingredients
Directions
- 1
Beat the egg whites until stiff. In another bowl, whisk the egg yolks with sugar until pale and creamy. Mix in vanilla and mascarpone until smooth, then gently fold in the egg whites. Refrigerate for 30 minutes.
- 2
For the crêpe batter, blend egg, sugar, flour, salt, and milk until smooth. Let the batter rest for 30 minutes.
- 3
Heat a large crêpe pan over medium heat, grease with butter, and pour in a small ladle of batter, tilting the pan to cover the surface. Cook until set and slightly golden, then flip and cook the other side. Repeat with the remaining batter and let the crêpes cool.
- 4
Combine coffee with almond liqueur. Briefly soak the ladyfingers in the mixture. To assemble, spread a small amount of mascarpone mixture on a crêpe, top with a soaked ladyfinger, cover with more mascarpone mixture, and roll. Serve chilled and dust with cocoa just before serving.
