Tiramisu Crepe Pouch Recipe

In Cooking Tree, we’re serving up delicious Tiramisu Crepe Pouch, and we’ll show you how to make it from scratch.

I made a cute pocket-shaped tiramisu crepe cake~
When I use a muffin mold to shape it and harden it, it looks like a small cake with a strange shape~

I made a cream using mascarpone cheese, and the savory and light taste goes well with the coffee.
I put a chocolate sponge sheet, applied coffee syrup, and layered the remaining crepes to finish it, and the cake sheet naturally bent and became an interesting shape~

I think it looks prettier because the crepes are cut with scissors and overlapped in order like the folds of a pocket~

It’s good to eat one at a time and it’s a crepe cake with an unusual shape~~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Tiramisu Crepe Pouch

Ingredients

  • 1 Egg
  • 15g Sugar
  • a pinch of Salt
  • 2g Instant coffee powder
  • 1g Vanilla extract
  • 50g Cake flour
  • 125g Milk
  • 20g Melted unsalted butter
  • 30g Warm water
  • 10g Sugar
  • 1g Instant coffee powder
  • 120g Mascarpone cheese
  • 25g Sugar
  • 120g Whipped cream (whipped up 60%)
  • 1 Chocolate sponge cake sheet

Instructions

  1. Mix the eggs with sugar and salt, then add instant coffee powder and vanilla extract and mix.
  2. Sift the soft flour, add a little milk and mix, then add all the remaining milk and mix. Add the melted unsalted butter and mix.
  3. Filter the dough through a sieve, put it in a beaker, and let it rest in the refrigerator for 1 hour.
  4. Mix sugar and instant coffee powder in warm water.
  5. Mix the rested dough once, pour the dough into a pan heated over low heat, spread it thinly, and when bubbles rise, turn it over to cook and cool.
  6. Add sugar to the mascarpone cheese, loosen it gently, and add the whipped cream that is diluted about 60%, and mix to make the cream.
  7. Cut the chocolate sponge cake sheet into a circular mold to fit the size of the muffin mold.
  8. Cut the crepe dough into 8 pieces except the center using scissors, shape it into a muffin mold, and fill it with cream.
  9. Put a chocolate sponge cake sheet on top and soak it in coffee syrup. Then cut the crepe left on the side with scissors and wrap it in the middle.
  10. Put the bowl on the frame and fix it in the shape, and then harden it in the refrigerator for 3 hours.

Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~


Enjoy


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