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Isabella put a modern and unique twist on the traditional Italian dessert, tiramisu. Isabella turns her tiramisu into a crepe cake for one of her favourite recipes.


  • 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


  1. Blend the crêpe ingredients (except the butter) in a food processor until combined, then put in a jug.

  2. 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.

  3. The crêpe is ready to flip when bubbles appear on the surface. Flip with a spatula and cook for a further minute.

  4. Transfer to a plate and cover with a damp tea towel.

  5. Repeat to use up the rest of the batter – it will make about 18 crêpes.

  6. In a large mixing bowl, whisk the mascarpone, icing sugar, cream cheese, coffee and amaretto with an electric mixer until lighter and slightly thickened.

  7. Add the double cream, then whisk until combined and just holding its shape.

  8. Place a crêpe on a serving board or plate and spread over a little of the cream with a palette knife.

  9. Repeat, layering crêpes and cream, until the crêpes have been used up, finishing with the remaining cream.

  10. Dust the top generously with cocoa powder just before serving.

Free Video Tutorial 

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