Tiramisu Crepe Pouch Recipe

by Book Recipe

Learn how to make this wonderful cake “Tiramisu Crepe Pouch Recipe” step by step, even if it seems difficult but in the end, it’s easy

  • I made a cute pouch-shaped tiramisu crepe cake.
  • I made a cute pouch-shaped tiramisu crepe cake.
  • I used a muffin mold to shape it.
  • I made cream using mascarpone cheese but the savory and light taste goes well with coffee.
  • Put the chocolate sponge sheet, apply coffee syrup and pile up the remaining crepe to finish the cake sheet naturally and it looks interesting.
  • Cut the crepe with scissors, and the overlapped shapes look like wrinkles in the pocket.

Tiramisu Crepe Pouch

Learn how to make this wonderful cake “Tiramisu Crepe Pouch Recipe” step by step, even… Desserts Tiramisu Crepe Pouch Recipe, pouch-shaped tiramisu crepe cake Japanese
Tiramisu Crepe Pouch Recipe
Learn how to make this wonderful cake "Tiramisu Crepe Pouch Recipe" step by step, even if it seems difficult but in the end, it's easy
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Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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 egg with sugar and salt and mix with instant coffee powder and vanilla extract.
  2. Sift the flour, add a little milk, mix, add all the remaining milk, mix, and add melted butter.
  3. Sift the dough into a beaker and rest in the fridge for about an hour.
  4. Mix sugar and instant coffee powder in warm water.
  5. Mix the dough once finished and pour the dough into a low heat pan over low heat. When the bubbles rise, turn over and cook.
  6. Add sugar to mascarpone cheese, smooth it out, add 60% thin whipped cream, and mix to make the cream.
  7. Cut the chocolate sponge cake sheet into a round mold to fit the size of the muffin mold.
  8. Cut the crepe dough with scissors and cut it into 8 parts except the center, shape the muffin mold and fill it with cream.
  9. Roll a sheet of chocolate sponge cake, moisten it with plenty of coffee syrup, and cut the remaining crepe with scissors and wrap it in the middle.
  10. Place the bowl on the mold and fix it in shape, then harden in the fridge for about 3 hours.


See also:

Tiramisu cake with ladyfingers

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