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
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.