How can you store tiramisu pancake cake?

Refrigerator storage: Cover the cake with plastic wrap or an airtight lid to prevent drying out and absorbing unwanted odors. Tiramisu pancake cake can generally be stored in the refrigerator for 2-3 days.

Can you freeze tiramisu pancake cake?

Freezing: Portion: If you plan to eat the Tiramisu pancake cake in portions, cut it into pieces before freezing. This makes it easier to thaw only the amount you need. Airtight packaging: Place the portions in airtight freezer bags or freezer containers. Make sure to remove any air bubbles to prevent freezer burn. Tiramisu pancake cake can usually be stored in the freezer for up to 2-3 months without much loss of quality. Thawing: Carefully remove the frozen Tiramisu pancake cake from the freezer and let it thaw slowly in the refrigerator. This can take several hours to overnight, depending on the size of the piece. Finish with some cocoa or powdered sugar.

Tiramisu pancake cake

Name: Tiramisu pancake cake
Cook time: 1 min
Total time: 1 min
Yield: 8-10 servings
Ingredients: Chocolate pancakes:; 500 ml milk; 200g flour; 4 eggs; 60g sugar; A pinch of salt; 20g melted butter; 30 ml Amaretto; 2 tbsp unsweetened cocoa powder; Filling:; 600g mascarpone; 600 ml cream; 1 tsp vanilla extract; 2 tbsp fine sugar; 10g instant coffee; 2 tbsp cocoa powder; Garnish:; Chocolate coffee beans; Powdered sugar

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1h15 + setting in the fridge

•

Easy

Enjoy a unique tiramisu pancake cake with creamy mascarpone, vanilla, and coffee, finished with chocolate coffee beans.

Ingredients

What do you need?

Quantity: 8-10 servings

Chocolate pancakes:
500 ml milk
200g flour
4 eggs
60g sugar
A pinch of salt
20g melted butter
30 ml Amaretto
2 tbsp unsweetened cocoa powder

Filling:
600g mascarpone
600 ml cream
1 tsp vanilla extract
2 tbsp fine sugar
10g instant coffee
2 tbsp cocoa powder

Garnish:
Chocolate coffee beans
Powdered sugar

Chocolate pancakes:
500 ml milk
200g flour
4 eggs
60g sugar
A pinch of salt
20g melted butter
30 ml Amaretto
2 tbsp unsweetened cocoa powder

Filling:
600g mascarpone
600 ml cream
1 tsp vanilla extract
2 tbsp fine sugar
10g instant coffee
2 tbsp cocoa powder

Garnish:
Chocolate coffee beans
Powdered sugar

Preparation method

How do you make this?

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Mix all the dry ingredients for the pancakes in a large bowl.

Add half of the milk and whisk well to avoid lumps. Then add the rest of the milk, butter, Amaretto, and eggs and mix until you have a smooth batter. Use a hand blender or sieve if necessary.

Heat the pancake pan and grease it with ghee or another fat. Cook the pancakes and let them cool.

Mix the cream and instant coffee in a bowl. Add the remaining ingredients for the filling and whip until peaks form. Place in a piping bag.

Take an adjustable round baking pan and line a dish with baking paper. Start building the cake: pancake, cocoa powder, mascarpone cream. Repeat until all pancakes are used.

Let the cake set in the refrigerator overnight. Finish with the cream, chocolate coffee beans, and powdered sugar.