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Tiramisu Pancakes

tiramisu pancakes on a plate.
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If you like tiramisu, you will love these tiramisu pancakes. Imagine delicately thin pancakes filled with sweet mascarpone cream, soaked in an espresso-liqueur mixture, dusted with rich cocoa powder. Perfect for a luxury breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!

Ingredients

Scale

For the filling:

  • 100g mascarpone
  • 2 large egg yolks
  • 75g caster sugar
  • 300ml double cream
  • About 2 tsp of Baileys, or to taste (optional) 

For the pancakes:

  • 110g plain flour
  • 1 tsp caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tbsp melted butter
  • 285ml full-fat milk
  • A knob of butter

To soak the pancakes: (optional)

  • 1 shot of strong espresso, cooled
  • 60 ml Baileys (or other liqueur) 

To serve:

  • Cocoa powder

Instructions

  1. First, make the tiramisu pancake filling: in a large bowl using an electric whisk, whisk together the mascarpone, egg yolks and sugar until smooth and creamy. Pour in the double cream and Baileys (if using) and whisk again until thickened like whipped cream - take care not to overwhisk. Set aside.
  2. Next, make the pancakes: sift the plain flour into a large mixing bowl. Add the sugar, egg, egg yolk, melted butter and milk. Whisk well until combined to form a smooth batter with no lumps.
  3. To cook the pancakes: place a medium-sized pancake pan over a low-medium heat. Add a small knob of butter and carefully swirl to cover the base. Wipe out any excess with a piece of kitchen paper. 
  4. Ladle in enough batter to cover the base of the pan in a thin layer when you gently swirl it - it should be equivalent to a few tablespoons. You don’t want the pancake to be too thick - we are going for delicate crêpe-style pancakes here. Cook for about 30 seconds to 1 minute, or until golden underneath, without touching it. Then use a palette knife or spatula to loosen the edges and gently turn over the pancake. Of course, if you are feeling brave, you can attempt a flip!
  5. Continue to cook for about 30 seconds on the other side - or until golden underneath. Slide onto a plate and repeat until you have used up all your batter. Place a piece of non-stick baking paper between each pancake to stop them sticking. 
  6. Next, if dunking the pancakes in the coffee-liqueur, mix together the cooled espresso and Baileys in a shallow dish.
  7. One pancake at a time, briefly dip into the coffee-liqueur mix. This literally only needs a few seconds - just like when dipping ladyfingers for tiramisu. Place onto a flat plate and spread with the mascarpone filling. 
  8. Fold or roll the pancakes, dust with cocoa powder and enjoy!

Notes

Chef’s perk: the first pancake is often not the best. I like to keep it as a chef’s perk. Don’t worry, you will soon get the hang of it as you cook the remaining pancakes. The pan heats up more evenly and you get used to how much batter to use, so they are always better after the first.

Liqueur: if you have tried my Baileys tiramisu, you will know how well the liqueur works with the classic Italian pudding. However, you can swap for all sorts of liqueurs. Amaretto, Frangelico, rum and brandy all work well. Alternatively, use a couple of drops of vanilla extract for a non-alcoholic version. 

Pancake pan: it is worth investing in a pancake or crêpe pan for the best results. However, if you don’t have one, don’t panic. Simply use a good-quality medium-sized non-stick frying pan with low, very slightly lipped, sides. You might find it harder to flip so try using the palette knife/spatula method first. 

Raw eggs: the mascarpone filling contains raw eggs so these tiramisu pancakes aren’t suitable for vulnerable groups (e.g. young children, pregnant women, the elderly or anyone with a compromised immune system).

Serving size: this makes about 6 tiramisu pancakes so will serve around 2-3 people depending on how many you like. I normally serve 2-3 pancakes each so double or triple the recipe if you need to make more.

Make ahead: you can make the mascarpone filling ahead and keep covered and chilled in the fridge for up to 24 hours. You can also prep the batter in advance and chill for up to 24 hours too. You can cook the pancakes in advance and keep them stacked with the non-stick baking paper separating them apart. Again, cover with cling film and chill for up to 48 hours. Reheat in a low oven for a few minutes or 10-15 seconds in the microwave. Alternatively, you can make the whole recipe and keep the rolled tiramisu pancakes covered and chilled in the fridge for up to 24 hours. Remove from the fridge 5-10 minutes before serving. 

To store: see above.

To reheat: reheat the crepes in a low oven for a few minutes or 10-15 seconds in the microwave. If you've made the the whole recipe ahead of time or have leftovers, I would serve cold. Just remove from the fridge 5-10 minutes before serving. 

To freeze: I wouldn't recommend freezing this recipe.

Find it online: https://desertislanddishes.co/baileys-tiramisu-pancakes/