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Baileys Tiramisu Crepe Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth for alcoholic desserts
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3.80 from 10 votes

Baileys Tiramisu Crepe Cake Recipe

If you love a good tiramisu or crepe cake recipe, you'll DEFINITELY love this Bailey's tiramisu crepe cake twist!
Total Time1 hour 45 minutes
Course: Desserts
Cuisine: Cakes
Keyword: baileys tiramisu crepe cake
Servings: 8
Calories: 672kcal

Equipment

Ingredients

For the crepes:

  • 8 large egg
  • 3 1/2 cup milk
  • 1/4 cup espresso
  • 1/2 cup melted butter or coconut oil
  • 1/4 cup white granulated sugar
  • 3 tbsp Baileys Irish Cream Liqueur
  • 1 tsp vanilla extract
  • 2 1/2 cup all-purpose flour

For the filling:

  • 1 cup heavy whipping cream
  • 8 oz softened mascarpone cheese
  • 1 tsp vanilla bean or vanilla extract
  • 4 tbsp Baileys Irish Cream Liqueur
  • Cocoa powder for dusting

Instructions

How to make the crepes:

  • In a blender, add all of the crepe ingredients. Blend for approximately 1-1 ½ minutes (or until all the lumps are gone). Make sure to stop half-way through to scrape down the sides.
  • Place the batter in refrigerator and chill for 30 minutes up to overnight.
  • Once the batter is chilled, take a whisk and beat the batter to remove any excess lumps or clumps that may have formed during the chilling process.
  • Over medium heat, melt ½ teaspoon of butter in a 9-inch skillet.
    Once the butter has melted, tilt pan to approximately 45-degree angle and pour about 2 tablespoons of batter into the skillet.
    Be sure to swirl the batter around in the bottom of the skillet to even the crepe out.
  • Cook for about 45 seconds, or until you see the edges start to turn a golden brown. Then, flip and cook for another 15 seconds.
  • Once the crepe is done, place on a paper towel lined plate and repeat the process starting by melting ½ teaspoon of butter in the nonstick skillet over medium heat.
    Continue until the batter has been used up.
  • At this time, you can either continue on to assemble the cake, or place the crepes in a zip-lock bag and store them in the fridge for a day or two prior to making the cake. (Just be sure to let the crepes come to room temperature again before you begin building the cake).

To make the Baileys filling:

  • Once you’re ready to assemble the cake, beat your heavy cream until it’s soft and fluffy. Add in the mascarpone cheese, Bailey's, and vanilla and continue beating until stiff peaks form.

To assemble the cake:

  • Place a crepe in the center of a cake stand. Spread on a very thin layer (about 1-2 tablespoons) of the filling cream mixture.
  • Add on another crepe, then another layer of cream, and continue on until all the crepes have been used, making sure to end with a slightly thicker layer of cream on top.
  • Garnish with dusted cocoa powder and 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