Baileys Tiramisu Crepe Cake Recipe
Learn how to make this decadent no-bake Baileys Tiramisu Crepe Cake with layers of delicate crepes, creamy mascarpone filling, espresso, and Baileys Irish Cream.
Servings: 8
Calories: 672kcal
Equipment
- Whisk
- Nonstick pan
- Springform pan
- Spatula
Ingredients
For the crepes:
- 3 ½ cup milk
- 2 ½ cup all-purpose flour
- ½ cup melted butter or coconut oil
- ¼ cup espresso
- ¼ cup white granulated sugar
- 8 large egg
- 3 tbsp Baileys Irish Cream Liqueur
- 1 tsp vanilla extract
For the filling:
- 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
Instructions
How to make the crepes:
- Blend all crepe ingredients until smooth. Chill the batter for at least 30 minutes (or up to overnight). After chilling, whisk the batter to remove any lumps or clumps that may have formed.
- Cook 1/4 cup of batter at a time in a lightly greased non-stick pan until edges brown, flipping once. Stack and cool.
To make the Baileys filling:
- Beat heavy cream, mascarpone, vanilla, and Baileys until smooth and fluffy. Do not overmix.
To assemble the cake:
- Line a springform pan with wax paper. Layer a crepe, spread filling, and dust with cocoa. Repeat until all crepes are stacked, finishing with a plain crepe on top. Cover and refrigerate for at least 12 hours (overnight is best).
- After the cake is fully chilled and set, run a thin knife or offset spatula around the edges. Unclamp the springform pan, lift off the ring, and carefully slide the cake onto a serving plate.
- Dust generously with cocoa powder and refrigerate until ready to serve.
Nutrition
Serving: 1g | Calories: 672kcal | Carbohydrates: 49g | Protein: 16g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 269mg | Sodium: 221mg | Potassium: 304mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1599IU | Vitamin C: 0.2mg | Calcium: 225mg | Iron: 3mg