Chocolate Tiramisu Crepe Cake
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Layers of crepes sandwiched between soft mascarpone icing, & lightly dusted with cocoa powder.
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This month, you'll be learning how to make:
- Classic thin style Crepes
- A Chocolate Tiramisu Crepe Cake
- Mascarpone filling
- A Fondant loop bow Cake topper
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SERVES: 12+ serves ( ~8-inch cake)
BAKING LEVEL: Intermediate
BEST BEFORE DATE: 12.07.20
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INGREDIENTS: Plain Flour, Sugar, Salt, Icing Sugar, Cocoa Powder, White Fondant, CMC Powder & Food Colouring.
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YOU'LL NEED: x6 Eggs, Vanilla Extract, Unsalted Butter, Milk, Thickened Cream, Mascarpone Cream.
TOOLS: A 20 cm Frying Pan, Turner, Hand Mixer or/ Stand Mixer, Bowls & Spoons, Sieve, Measuring Cups & Spoons, Rolling Pin, Knife & Spatula.
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EXTRA NOTES:
- White fondant is provided, so you can choose to colour it or leave it as is.
- The fondant bow cake topper will require 1-3 days to make & to dry.
- Please block out at least half a day to make these crepes. You'll be making about 25 crepe layers!
- Once your crepe cake is assembled, you'll also need to refrigerate it overnight.
- PS. For an adult version - Add some brandy, coffee liqueur or rum to your filling & swap out the cocoa powder for expresso powder.
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INGREDIENTS CONTAIN TREE NUT & MAY BE MADE & PACKAGED ON EQUIP THAT ALSO PROCESSES PRODUCTS CONTAINING GLUTEN, SOY, DAIRY & NUTS.
ALLERGEN STATEMENT: CONTAINS WHEAT, MILK & SOY. FONDANT CONTAINS SULPHITES (FROM GLUCOSE & SOY).
