pistachio tiramisu crepe cake

PISTACHIO TIRAMISU CREPE CAKE

feeds 10-15 | easy-moderate | 4 hours (including resting)

 

WATCH HOW TO MAKE IT

 

25 delicate layers of coffee-soaked vanilla crepes, filled with a rich pistachio mascarpone and whipped cream made with our OG Creamy Pistachio Spread. we added layers of our Crunchy Pistachio Spread for extra texture and topped it off with a perfect pistachio garnish. no baking required. light, luscious, and irresistibly rich.

pistachio lovers, meet your new obsession.

 

 

ingredients:

 

for the vanilla crepes: 

  • 1 ½ cups whole milk (can sub with alt. milk)
  • 3 large eggs
  • 2 tbsp melted butter
  • 1/4 cup granulated cane sugar
  • 1 tbsp vanilla bean paste or extract
  • 1 ½ cups AP flour

 

for the pistachio mascarpone:

  • 1-2 jars of OG Creamy Pistachio Spread
  • 12 oz mascarpone cheese, softened
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 1 pinch of salt

 

for layering & garnish: 

  • 1 jar Pistakio Crunchy Pistachio Spread
  • 2 shots of espresso about 1/4 cup
  • crushed pistachios (optional)
  • 1/2 cup heavy whipping cream
  • 1/4 cup Creamy Pistachio Spread

 

 

instructions:

 

  • in a large bowl, beat together the milk, eggs, melted butter, sugar, and vanilla for 1 minute until well combined. add a pinch of salt and the flour, then mix until the batter is completely smooth with no lumps.

  • rub a non-stick skillet with a small amount of olive oil or butter. place over medium heat and let it warm up for 2–3 minutes.

  • using 1/3 cup of batter per crepe, pour the batter into the center of the heated pan. immediately swirl the pan to spread the batter into a thin, even circle.

  • cook the crepe for 1–2 minutes on each side, or until golden brown. remove with a spatula and transfer to a plate. the recipe should yield about 15–25 crepes depending on how thin they are.

  • let the crepes cool completely.*

  • while the crepes cool, in the bowl of a stand mixer (or using a handheld electric whisk and a medium bowl), whip the heavy cream until soft-medium peaks form. do NOT overmix. set the bowl aside.

  • in a large bowl, add the mascarpone and vanilla. fold in 1 jar of Creamy Pistachio Spread and a pinch of salt using a rubber spatula until fully combined. finally, gently fold in the whipped cream until smooth and airy.

  • prepare your cake assembly station by pouring the coffee into a bowl and letting it cool (you can add ice or cold water if it's too hot). if desired, transfer the pistachio filling into a piping bag. keep a jar and spoon of Crunchy Pistachio Spread nearby as well.

  • spread 2-3 tablespoons of filling onto the center of your cake stand or serving plate — this helps the crepe cake stay in place. place a crepe on top, then use a pastry brush to lightly brush coffee onto the crepe. spread about 2 heaping tablespoons of filling evenly across the top. if desired, drizzle Crunchy Pistachio Spread between layers as shown here. repeat the process: crepe, coffee, filling, drizzle) until you've used all your crepes. finish with the final crepe on top.

  • once the last crepe is in place, decorate and frost the cake. to make the pistachio whipped cream topping, whip the remaining 1/2 cup of heavy cream and fold in Creamy Pistachio Spread to taste. adjust for more pistachio flavor if desired. transfer to a piping bag and decorate the top of the cake.

  • finish with dollops of Crunchy Pistachio Spread and garnish with chopped pistachios, if desired.

  • let the cake chill in the refrigerator for at least 3–4 hours, or ideally overnight. chilling is essential — the cake won't slice properly if it's not fully set. if chilling for just a few hours, no need to cover. if chilling overnight, loosely cover with foil or plastic wrap.

  • finally, slice to reveal the beautiful layers and enjoy!

 

 

 

*crepe's can be made 1-2 days in advance; crepe cake can be stored for up to 3 days

recipe adapted from Bright Moment