Imported from YouTube

Tiramisu Cake with Cocoa Crêpes

Name: Tiramisu Cake with Cocoa Crêpes
Prep time: 45 min
Cook time: 20 min
Total time: 125 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 5 Egg yolks; 80 g Granulated sugar (For the tiramisu cream); 250 g Mascarpone (For the tiramisu cream); 250 g Heavy cream (For the tiramisu cream); 3 Gelatin sheets (To rehydrate in cold water); 40 g Butter (For the crêpe batter; the transcript indicates 60 g in total, including 30 g added to the batter and melted butter for cooking. The quantity stated in the description is retained.); 125 g T45 flour (For the cocoa crêpes); Salt (1 pinch); 12 g Cocoa powder (For the cocoa crêpes); 30 g Granulated sugar (For the cocoa crêpes); 2 Eggs (For the cocoa crêpes); 300 ml Milk (For the cocoa crêpes; the description indicates 30 cl); Ladyfingers or sponge fingers (The transcript indicates one box of biscuits; quantity not specified. Arrange in layers in the cake.); Coffee (One double espresso, unsweetened; quantity not specified. To brush over the biscuits.); Butter (Melted butter for greasing the crêpe pan; quantity not specified in the description); Water (For rehydrating the gelatin sheets); Parchment paper (For lining the loaf pan)

Recipe by Norbert Tarayre @LeLoftdeNorbert · YouTube

Imported by roux julien on SeeMeCook

A tiramisu assembled in the shape of a loaf cake, with an airy mascarpone cream set with gelatin, coffee-soaked biscuits, and cocoa crêpes. The coffee, smooth cream, and lightly toasted crêpes create its different textures and flavors.

8 servings125 minItalian

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Ingredients

5 Egg yolks
80 g Granulated sugar (For the tiramisu cream)
250 g Mascarpone (For the tiramisu cream)
250 g Heavy cream (For the tiramisu cream)
3 Gelatin sheets (To rehydrate in cold water)
40 g Butter (For the crêpe batter; the transcript indicates 60 g in total, including 30 g added to the batter and melted butter for cooking. The quantity stated in the description is retained.)
125 g T45 flour (For the cocoa crêpes)
Salt (1 pinch)
12 g Cocoa powder (For the cocoa crêpes)
30 g Granulated sugar (For the cocoa crêpes)
2 Eggs (For the cocoa crêpes)
300 ml Milk (For the cocoa crêpes; the description indicates 30 cl)
Ladyfingers or sponge fingers (The transcript indicates one box of biscuits; quantity not specified. Arrange in layers in the cake.)
Coffee (One double espresso, unsweetened; quantity not specified. To brush over the biscuits.)
Butter (Melted butter for greasing the crêpe pan; quantity not specified in the description)
Water (For rehydrating the gelatin sheets)
Parchment paper (For lining the loaf pan)

Steps

1
Soak the gelatin sheets in a bowl of very cold water to rehydrate them.
2
Separate the eggs and place the five yolks in a heatproof bowl. Add the 80 g of sugar.
3
Whisk the yolks and sugar into a sabayon over a heat source until the mixture has increased in volume and forms a ribbon. The chef explains that this cooking firms up the yolks; no temperature is specified.
4
Squeeze out the rehydrated gelatin sheets and incorporate them into the still-warm sabayon until dissolved. Leave the sabayon in the bowl while you prepare the cream so that it does not set too quickly.
5
Whisk the mascarpone and heavy cream together until the mixture becomes aerated and holds its shape; the chef indicates that this takes less than three minutes.
6
Loosen the sabayon by whisking it, then fold it into the whipped mascarpone cream. Mix until smooth, homogeneous, and mousse-like.
7
Transfer the tiramisu cream to a piping bag, then refrigerate it for one hour.
8
Melt the 40 g of butter intended for the crêpe batter. The transcript also gives 30 g of melted butter for the batter, followed by butter for cooking, whereas the description indicates 40 g in total; the exact distribution is unclear.
9
Pour the milk into a container suitable for an immersion blender. Add the flour, melted butter, sugar, cocoa, and eggs, then blend until smooth and lump-free.
10
Heat a crêpe pan and grease it with a little melted butter. The batter should be fluid and smooth; the chef specifies that it can be loosened with a little milk or water if necessary.
11
Pour a thin layer of batter into the hot crêpe pan and cook the crêpe. When a small dry, crisp lace forms around the edge, flip it; briefly continue cooking on the other side, then remove it. Repeat with the remaining batter. Cooking times and temperature are not specified.
12
Line a loaf pan with parchment paper to make unmolding easier. Prepare the double espresso and keep the ladyfingers or sponge fingers nearby.
13
Place one crêpe halfway along the bottom of the pan, without creating a trough, so that it can wrap around the filling. Add another crêpe on top; cut additional crêpes in half and arrange them along the sides to line the pan.
14
Pipe a layer of mascarpone cream into the bottom of the pan. Place a layer of biscuits over the cream and press gently to position them.
15
Using a pastry brush, soak the biscuits with coffee without dipping them beforehand, so they do not break when handled.
16
Add a cocoa crêpe in the middle, folding it if necessary to use the pieces and cover the layer.
17
Add another layer of cream, followed by another layer of biscuits. Press to compact the biscuits and brush them with coffee.
18
Continue assembling, alternating crêpes, cream, and coffee-soaked biscuits until all the biscuits have been used. Finish with a layer of cream, then fold the overhanging crêpes over the top to close the cake. Press to seal and compact everything well.
19
Cover the pan with slightly damp parchment paper and press down on the top. Refrigerate the cake for one hour.
20
Remove the cake from the refrigerator. Open the parchment paper and use it to help unmold the cake onto a serving platter.
21
Cut the cake into slices with a knife and serve.

Notes

The transcript differs from the written list regarding the butter: the description indicates 40 g, while the chef says to add 30 g to the batter and use melted butter to cook the crêpes. The biscuit list does not specify a quantity; the chef mentions one box. The coffee is specified as one unsweetened double espresso. The exact assembly of the intermediate layers is not fully quantified in the source.