Tiramisu Mille Crepe Cake
Ingredients
3 eggs, large-sized
50g caster sugar
390g MARIGOLD Evaporated Creamer
100g water
3 tsp vanilla essence
5 tbsp melted butter
100g plain flour
150g superfine flour
½ tsp salt
Ingredients for Tiramisu filling:
200g icing sugar, sifted
480g mascarpone cheese
35g cocoa powder, sifted
50ml coffee liqueur or 1 tsp coffee paste
(combine ingredients and chill well before using)
Fresh fruits of your choice for topping and icing sugar for dusting
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Lightly beat eggs, put in sugar, MARIGOLD Evaporated Creamer and water. Stir well until sugar dissolves. Set aside.
To make crepe batter, sift both types of flour with salt into a mixing bowl. Make a well in the centre and add in egg mixture, vanilla essence and melted butter. Stir until well combined and sieve batter into a bowl.
Cover bowl with plastic wrap and let it stand for at least an hour or overnight in the refrigerator.
Lightly heat and coat a 12mm non-stick pan with pan spray. Gently stir crepe batter then pour a thin layer of it into the pan. Holding the pan by the handle, tilt and turn pan to disperse the batter to cover the base.
Cook crepe until underside is lightly golden. Flip crepe over to cook the other side for a few seconds and place it on a plate. Repeat with the rest of the batter.
To assemble crepe, spread a thin layer of Tiramisu filling evenly over each crepe and repeat process until you have 18 layers.
Leave layered crepe in refrigerator to chill for at least 2 hours before serving. Garnish with fresh fruits and sprinkle icing sugar over the top before serving.
Add in more MARIGOLD Evaporated Creamer if batter is too thick to swirl around the pan. For a neater finished, cut crepe with a round cutter and discard the edges. Make sure crepe is completely cooled before layering with filling.
