For the coffee filling
|1 tbsp tbsp||instant coffee powder instant coffee powder||
|60 ml ml||water water||
|250 g g||mascarpone mascarpone||
|30 g g||icing sugar icing sugar||
For the chocolate sauce
|125 g g||dark chocolate dark chocolate||
|25 g g||butter butter||
|8||cooked crepes cooked crepe||
|2 handfuls handful||blanched hazelnuts blanched hazelnuts||
Recreate the flavours of the classic Italian dessert in this decadent tiramisu crepe recipe, filled with a coffee mascarpone cream and topped with warm chocolate sauce. For the crepe base, make a batch of our easy pancake batter.
- For the coffee cream, dissolve the coffee powder in the hot water and set aside to cool.
- Once cool, fold the coffee and icing sugar through the mascarpone and set aside.
- Divide the filling between the crepes, folding each into quarters and transferring to a plate.
- For the chocolate sauce, melt the chocolate and butter together over a gentle heat until glossy. Drizzle the chocolate over the filled crepes, garnishing wth a scattering of chopped nuts.