Current times need comfort food!
Tiramisu meets crêpe in this decadent, yet surprisingly easy, layer cake.
For the crêpes (or buy them ready-made!)
12 large free-range eggs
500ml (17 fl oz) whole milk
250m (l8.5 fl oz) single cream
2 tsp vanilla extract
250g (9oz) plain flour
½ tsp fine sea salt
Unsalted butter for frying
For the filling
1kg (2.2lbs) mascarpone
140g (5oz) icing sugar
3 tsp espresso powder dissolved in 75ml hot water, cooled
5 tbsp brandy
200ml (7 fl oz) double cream
Cocoa powder for dusting
20g (1oz) amaretti biscuits, crumbed
You’ll also need (if making the crêpes)…
18cm (7 inch) crêpe pan or shallow frying pan
If you’re making your own crêpes, whizz the crêpe ingredients (except the butter) in a food processor until combined, then put in a jug. Heat a small knob of butter in the pan over a medium-high heat. When lightly bubbling, pour in enough batter to coat the pan, tilt until even, then cook for about 1 minute. The crêpe is ready to flip when bubbles appear on the surface. Flip with a spatula and cook for a further minute. Transfer to a plate and cover with a damp tea towel. Repeat to use up the rest of the batter – it will make about 18 crêpes.
In a large mixing bowl, whisk the mascarpone, icing sugar, coffee and brandy with an electric mixer until lighter and slightly thickened. Add the double cream, then whisk until combined and just holding its shape.
Place a crêpe on a serving board or plate and spread over a little of the cream with a palette knife. Repeat, layering crêpes and cream, until the crêpes have been used up, finishing with the remaining cream. Dust the top generously with cocoa powder and sprinkle with the crumbled amaretti.
delicious.
Tips
If time is short, use 18 shop-bought readymade sweet pancakes, about 18cm in diameter (3 x 375g packs of 6, widely available in supermarket).
Make up to 12 hours in advance without the cocoa powder and amaretti biscuits. Chill in the fridge, then bring back to room temperature before decorating and serving.