Banana Bakes: Tiramisu Crepe Cake!

If you want something a bit jazzy-er than a cake or are craving crepes, this is the cake for you. It's all the best things (besides their wine and men) that France and Italy have to offer IN ONE! I introduce to you... The Tiramisu Crepe Cake! First you'll need a full batch of crepes. You can find my post on those {here}.

You'll need to whip up the filling for the cake which is where you get the tiramisu taste from. I'd suggest starting with the cream because it needs to chill for a few hours. I adapted this from The Primlani Kitchen.

The first thing you need to do is warm two cups of whole milk on the stove top until small bubbles appear. Be careful not to scald the milk. The PK's recipe calls for vanilla paste, but I used a tbsp of my double strength vanilla instead. Using the full amount, rather than half which I usually use in recipes, gave it a bolder flavor similar to that of vanilla paste.

Now whisk 4 large egg yolks and gradually add 1/2 cup of sugar plus 1tbsp of maple syrup (or you can just put in one whole cup of sugar). In a mixer blend 1/4 cup mascarpone cheese, 3/4 cup cream cheese, and 1 tbsp of butter (all at room temperature). By now your milk mixture should be cool enough to add the egg and sugar mixture. The PR said to add the milk to the egg, but my bowl was way too small so I added the egg to the milk and whisked like crazy. When it's all combined add 1/2 cup cornstarch and heat over medium heat until the mixture thickens. Stir constantly. You will know when it's thick.

As soon as it's as thick as mayo, add it to the cheese and butter and mix mix mix! Now add three tbsp of really strong coffee (I make it undrinkably strong for my tiramisu) and two tbsp of rum.

When it's all blended and smooth, cover with plastic or parchment paper with the covering touching the custardy mix. Refrigerate this for about 4 hours. It was freezing here (about 8 degrees) and I had mine on the porch for a while and then the fridge for about 2 1/2 hours total.

Here are some of the not pretty crepes!

Now it's time to build.

Be sparing with your filling cream. I used my frosting spatula to spread a thin layer of cream. Make sure even if your crepes aren't the same size or shape that you are putting the centers on top of each other.