Ingredients
6tbspunsalted butter,plus 5 tbsp more for the pan
2cupsall-purpose flour,spoon and leveled
¼cupgranulated sugar
¼tspsalt
2cupswhole milk,at room temperature
½cupwater,at room temperature
4large eggs,at room temperature
2tsppure vanilla extract
2tspespresso powder
2tspwater,warm
1½cupsheavy cream,cold
1tbsprum,or Grand Marnier, optional
8ozmascarpone,cold or at room temperature
1cupconfectioners’ sugar
1tsppure vanilla extract
¼cupcocoa powder,unsweetened natural or dutch-process, optional
½cupheavy cream,cold
1tbsprum,or Grand Marnier, optional
2tbspconfectioners’ sugar
1tspcocoa powder,unsweetened natural or dutch-process, optional
Preparation
Melt 6 tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step.
Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. Blend on medium-high speed for 20 to 30 seconds until everything is combined.
The mixture will be silky smooth and the consistency of cream, much thinner than pancake batter. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 1 hour and up to 1 day.
Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter.
Once the skillet is hot, pour 3 to 4 tablespoons of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1 to 2 minutes, then flip as soon as the bottom is set.
Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
Loosely cover and set crepes aside at room temperature while preparing the tiramisu filling. Crepes must be room temperature or cold before you begin assembling the cake.
Using a fork, mix the espresso powder and warm water together in a very small bowl. Set aside to cool down for a few minutes.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and rum together on medium-high speed for about 3 to 4 minutes until medium peaks form. Set whipped cream aside.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone, confectioners’ sugar, vanilla extract, and cooled espresso liquid together on medium speed in a large bowl for about 2 minutes until combined and smooth.
Fold the whipped cream into the mascarpone mixture. Use filling immediately.
Spread 1 to 2 teaspoons of filling on the center of your cake stand or cake serving plate. This helps adhere the cake to the plate.
Place a crepe on top. Spread about 2 heaping tablespoons of filling evenly on top. If desired, dust with cocoa powder. Repeat layering crepes, filling, and a dusting of cocoa powder. Top with final and last crepe.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, rum, and confectioners’ sugar together on medium-high speed for about 3 to 4 minutes until medium peaks form.
Spread or pipe whipped cream on top of the cake. If you have extra, feel free to spread it all around the sides of the cake too. If desired, dust with cocoa powder.
Refrigerate the cake for at least 3 hours and up to 1 day before serving.
Serve and enjoy.
