Tiramisu Pancakes
Tiramisu Pancakes
Ingredients
For the Pancakes
- 100 g flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 eggs
- 250 ml milk
- 25 g melted butter
For the Mascarpone Cream
- 250 g mascarpone
- 200 ml double cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
For the Espresso Liqueur Mixture
- 100 ml espresso
- 50 ml liqueur, (such as Baileys)
For Dusting
- as needed cocoa powder
Instructions
- 1
In a mixing bowl, combine 100g flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Crack 2 eggs into the bowl. Add 250ml milk and 25g melted butter to the mixture. Whisk all the ingredients together until a smooth batter is formed.
⏱️ 5 min
- 2
Heat a non-stick pan (like a crepe pan) over medium heat. Pour a small amount of batter into the hot pan. Swirl the pan to evenly coat the bottom with a thin layer of batter, creating a crêpe. Cook the pancake until it is golden brown on one side. Flip the pancake and cook the other side until it is also golden. Transfer the cooked pancake to a plate and repeat the process with the remaining batter until all pancakes are cooked.
⏱️ 20 min
- 3
In a separate bowl, combine 250g mascarpone, 200ml double cream, 2 tablespoons icing sugar, and 1 teaspoon vanilla extract. Whisk the mixture until it becomes thick and creamy.
⏱️ 5 min
- 4
In a small bowl, combine 100ml espresso and 50ml liqueur (such as Baileys).
⏱️ 2 min
- 5
Take one cooked pancake and dip it into the prepared espresso liqueur mixture, ensuring it is well soaked. Place the soaked pancake on a serving plate. Spread a generous amount of the mascarpone cream over half of the pancake. Fold the pancake in half, then fold it again into a quarter (forming a triangular shape). Repeat this assembly process with all remaining pancakes and mascarpone cream.
⏱️ 15 min
- 6
Arrange the folded Tiramisu Pancakes attractively on a serving plate. Generously dust the assembled pancakes with cocoa powder. Garnish with dollops of any remaining mascarpone cream.
⏱️ 3 min
Kitchen Tools
Tiramisu Pancakes
For the Pancakes
- 100 g flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 eggs
- 250 ml milk
- 25 g melted butter
For the Mascarpone Cream
- 250 g mascarpone
- 200 ml double cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
For the Espresso Liqueur Mixture
- 100 ml espresso
- 50 ml liqueur, (such as Baileys)
For Dusting
- as needed cocoa powder
Instructions
- 1
In a mixing bowl, combine 100g flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Crack 2 eggs into the bowl. Add 250ml milk and 25g melted butter to the mixture. Whisk all the ingredients together until a smooth batter is formed.
⏱️ 5 min - 2
Heat a non-stick pan (like a crepe pan) over medium heat. Pour a small amount of batter into the hot pan. Swirl the pan to evenly coat the bottom with a thin layer of batter, creating a crêpe. Cook the pancake until it is golden brown on one side. Flip the pancake and cook the other side until it is also golden. Transfer the cooked pancake to a plate and repeat the process with the remaining batter until all pancakes are cooked.
⏱️ 20 min - 3
In a separate bowl, combine 250g mascarpone, 200ml double cream, 2 tablespoons icing sugar, and 1 teaspoon vanilla extract. Whisk the mixture until it becomes thick and creamy.
⏱️ 5 min - 4
In a small bowl, combine 100ml espresso and 50ml liqueur (such as Baileys).
⏱️ 2 min - 5
Take one cooked pancake and dip it into the prepared espresso liqueur mixture, ensuring it is well soaked. Place the soaked pancake on a serving plate. Spread a generous amount of the mascarpone cream over half of the pancake. Fold the pancake in half, then fold it again into a quarter (forming a triangular shape). Repeat this assembly process with all remaining pancakes and mascarpone cream.
⏱️ 15 min - 6
Arrange the folded Tiramisu Pancakes attractively on a serving plate. Generously dust the assembled pancakes with cocoa powder. Garnish with dollops of any remaining mascarpone cream.
⏱️ 3 min