Name: Baileys Tiramisu Crepe Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 795 min
Ingredients: 3 1/2 cup milk; 2 1/2 cup all-purpose flour; 1/2 cup melted butter (or coconut oil); 1/4 cup espresso; 1/4 cup white granulated sugar; 8 large egg; 3 tbsp Baileys Irish Cream Liqueur; 1 tsp vanilla extract; 1 cup heavy whipping cream; 8 oz softened mascarpone cheese; 4 tbsp Baileys Irish Cream Liqueur; 1 tsp vanilla bean or vanilla extract; Cocoa powder (for garnish)

Infused with Baileys and using crepes as a twist on the traditional cake layer, this Baileys Tiramisu Crepe Cake recipe is a seriously drool-inducing concoction!

Who can resist a slice of tiramisu? This no-bake Baileys Tiramisu Crepe Cake takes the classic Italian dessert and gives it a delicious twist with layers of delicate crepes, creamy mascarpone filling, and a splash of Baileys Irish Cream.

Instead of traditional ladyfingers, this alcoholic dessert uses soft, thin crepes stacked high to create a light yet decadent cake. The addition of Baileys adds a hint of Irish cream flavor that pairs perfectly with espresso and cocoa, making it an irresistible dessert for any occasion.

Just like Bailey’s ice cream with caramel sauce and espresso martini with Bailey’s, this will surely be a hit at your next party! Best of all, it’s no-bake, so you get all the indulgence without turning on the oven!

Bailey's Tiramisu Crepe Recipe - dessert cuisine

Table of Contents

Ingredients Needed

For crepes:

Milk: Whole milk creates tender crepes. But you can use 2% if that’s what you have on hand. Avoid non-dairy alternatives unless they’re very creamy.
All-purpose flour
Melted butter or coconut oil
Espresso: Freshly brewed or instant
White granulated sugar
Eggs: Use large, room-temperature eggs for smoother batter and crepes that hold together well. Cold eggs can cause lumps.
Baileys Irish Cream Liqueur
Vanilla extract

For filling:

Heavy whipping cream
Softened mascarpone cheese
Baileys Irish Cream Liqueur
Vanilla bean or vanilla extract

For the topping:

Cocoa powder: Use unsweetened Dutch-process cocoa for the richest, most authentic tiramisu flavor. For a richer and more complex flavor, use a high-quality full-fat dark cocoa powder.

How to Make a Baileys Tiramisu Crepe Cake

1 — Prepare the crepe batter:

In a blender, add all of the crepe ingredients and blend for 1–1 1/2 minutes, or until smooth and lump-free. Stop halfway through to scrape down the sides. Transfer the batter to the refrigerator and chill for at least 30 minutes (or up to overnight). After chilling, whisk the batter to remove any lumps or clumps that may have formed.

2 — Cook the crepes:

Preheat a non-stick frying pan over medium heat and lightly coat with coconut oil or butter. Pour about 1/4 cup of batter into the center of the pan, swirling gently to spread it thin. Cook until the edges begin to brown, then flip to cook the other side. Repeat until all the batter is used, stacking the crepes on a plate to cool before assembly.

How to make the tiramisu filling:

3 — Whip the filling:

In a stand mixer or large bowl, beat together the heavy cream, mascarpone cheese, vanilla, and Baileys Irish Cream until light and fluffy. Be careful not to over-mix, as the filling should stay smooth and creamy.

How to assemble the crepe cake:

4 — Layer the cake:

Line a springform pan with wax paper. Place one crepe on the bottom, spread a thin layer of filling over it, and lightly dust with cocoa powder. Repeat the process with all the crepes, finishing with a plain crepe on top.

5 — Chill and set:

Cover the cake with plastic wrap and refrigerate for at least 12 hours, or overnight. This allows the flavors to meld and the cake to set for perfect slices.

6 — Serve:

Once the layers are thoroughly chilled, firm and set, run a thin, flexible knife or offset spatula around the edges, then unclamp the pan and gently lift off the ring. Slide the cake onto a serving plate.

7 — Garnish:

Dust generously with cocoa powder and refrigerate until ready to serve.

Recipe Notes and Tips

Chill the batter: Letting your crepe batter rest in the fridge for at least 30 minutes (or overnight) helps the flour fully hydrate, resulting in tender, easy-to-flip crepes.
Use a non-stick pan: A lightweight non-stick skillet or crepe pan makes flipping easier and keeps the crepes thin and delicate.
Stack with paper towels: Place finished crepes on a paper towel–lined plate to absorb excess moisture and prevent sticking.
Don’t overmix the filling: Whip the cream and mascarpone until just fluffy. Over-mixing can cause the filling to curdle or separate.
Chill the cake overnight: The crepe cake needs at least 12 hours in the refrigerator to set properly. This allows the flavors of Baileys, mascarpone, and espresso to meld beautifully.
Easy removal: Always line the springform pan with parchment paper before assembling. It makes lifting and transferring the cake much easier once it’s chilled.
Serving tip: Use a sharp knife dipped in hot water (wiping between slices) for clean, even cuts.
Flavor variations: Swap Baileys for Kahlúa or a flavored liqueur (like hazelnut or coffee liqueur) for a fun twist.

More Cake Recipes

Craving more crepe inspiration? Try our strawberry almond crepes for a fruity twist or this chai crepe cake for a spiced dessert you’ll want on repeat. For more delicious and easy cake recipes, check out a few of our favorites —