Tiramisu Crêpe Cake
In this dessert, the vegan crêpes are layered with sweet whipped cream, finished with lashings of cocoa powder and then drizzled with the most moreish chocolate coffee sauce. An ode to the flavours of tiramisu, clearly not a traditional tiramisu.
Ingredients
- 500 g Flour plain, white, all-purpose
- 70 ml Vegetable oil
- 1100 ml Soy milk
- 6 tablespoon Sugar white, granulated
- 2-3 tablespoon Butter for frying
For the cream filling
- 750 g Double cream to whip
- 100 g Sugar white, granulated
For the coffee sauce
- 1 teaspoon Strong ground coffee
- 120 g Water
- 160 g Chocolate
- 1 tablespoon Cocoa powder
- 15 g Cocoa powder for the top of the cake
Instructions
- Combine the flour, oil, soy milk and 6 tablespoon sugar together in a LARGE bowl. Whisk together until combined. Using a large frying pan on medium- high heat, grease the pan with butter lightly. Pour some of your crêpe mixture in. Flip after 1-2 minutes. Repeat this process over and over until the mixture is gone. The mixture should make approx 16 crepes. Leave your crêpes to cool.
- Whilst your crêpes are cooling, make your coffee sauce. Place the water and coffee granules in a saucepan and bring to the boil. Add your chocolate into the water and whisk until melted. Add your cocoa powder and whisk again, until all combined. Place into the fridge to cool/ set.
- Place the whippable cream and 100g sugar into a standing mixer on a high speed for around 4 minutes, or until the cream has fully whipped.
- Layer the crêpes with an even amount of the cream mixture. Then sieve a ridiculous amount of cocoa powder on the top layer. I suggested around 15g but you can alter this to your own preference. Slice and then, most importantly, pour your chocolate coffee sauce on top. You could also layer with the coffee sauce if you wanted, but I prefer it as a sauce. ENJOY!
Tried this recipe?Let us know how it was!