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Tiramisu crepe cake
Flaming B-52 shot
1/2 cup (120 milliliters) butter
1/2 cup (120 milliliters) sugar
1/8 teaspoon (0.5 milliliters) salt
3 cups (720 milliliters) milk
3 tablespoons (45 milliliters) coffee liqueur
3 tablespoons (45 milliliters) twice-brewed espresso
2 cups (480 milliliters) flour
1 kilogram mascarpone
1/2 teaspoon (2.5 milliliters) salt
1/2 cup (120 milliliters) icing sugar
1/2 cup (120 milliliters) espresso
2 tablespoons (30 milliliters) espresso powder
2 tablespoons (30 milliliters) brandy
2 cups (480 milliliters) heavy cream
Cocoa powder, for dusting
Espresso powder, for dusting
Chocolate shavings, for garnish
Add butter to a small pot and cook on low until starting to brown.
Remove from heat, pour into a bowl, and let cool.
In a separate bowl, whisk eggs.
Pour eggs into browned butter and whisk to incorporate.
Add sugar and salt and mix.
Pour in milk and whisk.
Add coffee liqueur and espresso and mix in.
Sift in flour and incorporate.
Add crepe batter to a crepe pan or non-stick skillet using a 60 gram ladle – make sure that it is in a thin even layer. Cook on low heat.
Once the crepe starts to lift up at the edges and bubble in the centre, flip carefully.
Once cooked on both sides, transfer to a plate.
Repeat until all batter is used up (about 20-25 crepes).
Let crepe stack cool.
To make filling, whip mascarpone, salt, and icing sugar together in a bowl.
Add espresso, espresso powder, and brandy and incorporate.
In a separate bowl, whisk cream until thick.
Fold cream into mascarpone mixture reserving about one cup (240 milliliters) for decoration.
To assemble, place a crepe on a plate.
Spread a three millimeter layer of filling on top.
Sprinkle with cocoa powder.
Place another crepe on top, add filling, and dust with cocoa powder.
Repeat until all crepes and filling have been used.
Dust with cocoa powder, espresso powder, and use remaining filling to pipe rosettes for garnish.
Add chocolate shavings over top.
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