Tiramisu Crêpe Cake

Ingredients:

For the crêpes: 12 large free-range eggs

500ml whole milk

250ml single cream

2 tsp vanilla extract

250g plain flour

½ tsp fine sea salt

Unsalted butter for frying

For the filling: 500g mascarpone

500g full-fat soft cheese

140g icing sugar

75ml espresso or strong coffee

2 tbsp amaretto

200ml double cream

Cocoa powder for dusting

Method

Blend 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, cream cheese, coffee and amaretto 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 just before serving.