Tiramisu’ Crepes
Crespelle Tiramisu’
Crespelle Tiramisu’
prepare the crespelle - Click here for the recipe
for the zabaglione (NOTE: quantities are double the regular recipe):
8 egg yolks
1 cup (200 g) sugar
8 egg yolks
1 cup (200 g) sugar
1 cup (240 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira)
for the mascarpone cream:
for the mascarpone cream:
1 lb (450 g) mascarpone cheese at room temperature
1 cup (230 cc) heavy whipping cream
for the topping:
2 oz (60 g) rasberries
powdered sugar
for the topping:
2 oz (60 g) rasberries
powdered sugar
Prepare the zabaglione -
See recipe for zabaglione at this link
*** NOTE: The quantities for zabaglione in this recipe are doubled.
Prepare the Mascarpone Cream using half the quantity of zabaglione.
See recipe for Mascarpone Cream at this link
Reserve the remaining zabaglione for later.
Place the crepe on a work surface. Fill with mascarpone cream.
Roll the crepe.
Cut it in half and set aside. Repeat until all the crepes are used.
Arrange the crepe rolls in a ceramic pan or pie pan.
Pour the reserved zabaglione on the crepes
Decorate with the raspberries.
Sprinkle with powdered sugar. Serve lukewarm or lightly warm them up in the oven before serving.
See recipe for zabaglione at this link
*** NOTE: The quantities for zabaglione in this recipe are doubled.
Prepare the Mascarpone Cream using half the quantity of zabaglione.
See recipe for Mascarpone Cream at this link
Reserve the remaining zabaglione for later.
Place the crepe on a work surface. Fill with mascarpone cream.
Roll the crepe.
Cut it in half and set aside. Repeat until all the crepes are used.
Arrange the crepe rolls in a ceramic pan or pie pan.
Pour the reserved zabaglione on the crepes
Decorate with the raspberries.
Sprinkle with powdered sugar. Serve lukewarm or lightly warm them up in the oven before serving.