TIRAMISU CREPE
So vandag het ek ‘n tiramisu crepe (dun pannekoek) koek gemaak. Tussen elke pannekoek (wat koffie in die resep kry) ‘n laag mascapone met Tia Maria en room mengsel in. Dis so 24 pannekoeke en dan soos ‘n koek bedek met die res van die mengsel.
For the crepe batter:
1 cup self raising flour
½ teaspoon salt
¼ cup sugar
¾ cup milk
¾ cup water
¼ cup melted butter
5 small eggs
2 tablespoons strong coffee
2 tablespoons oil
Make the crepes: In a large bowl, combine dry ingredients together. In another bowl, mix together wet ingredients except for the oil. Pour wet ingredients into dry ingredients and whisk until well blended. Set aside in the fridge for at least 30 minutes or up to 2 days.
For the cream filling:
3 egg yolks
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons Tia Maria of coffee liqueur
340 grams mascarpone cheese
1/3 cup cold heavy cream
1/2 tablespoon cocoa powder for dusting on top of cake
Make the crepes: Follow procedure to make Basic Sweet Crepes. However, use a nonstick 6-inch frying pan and ladle a scant 1/4 cup (about 3 tablespoons) batter per crepe.
Make the cream filling: In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks at low speed until just combined. Add sugar and salt; beat at medium speed until pale yellow, about 2 minutes. Add coffee liqueur or Tia Maria and beat until just combined. Add mascarpone then beat until no lumps remain, about 1 minute. Set aside. In another bowl, beat cream at medium speed until frothy, about 1 to 1 ½ minutes. Increase speed to high, then beat until soft peaks form, about 1 to 1 ½ minutes. Fold cream into mascarpone mixture. Chill, covered, for 1 to 2 hours.
Assemble the cake: Place 1 crepe on the center of a serving plate and spread with 2 tablespoons cream filling. Continue stacking crepes and spreading with cream, ending with a layer of crepe to make a total of about 24 crepe layers. Chill, covered, for at least 4 hours and up to 24 hours.
Frost the top of the crepe cake with remaining cream. Dust with cocoa powder. Chill for at least 2 hours before serving.
Jammer vir die Engels maar dis hoe die resep is. Met ‘n paar van my eie veranderings.
Geniet dit, baie ryk, maar dis soooo lekker!
BRON- Anette Scheepers
2de foto: Kotie Barwise Coetzer
Het toe die resep van die Tiramisu Crepe op die blog gebruik en tussen die pannekoeke ‘n lagie karamel kondensmelk, room soos in resep en gerasperde skokolade gesit.
Ek het elke pannekoek eers karamel gesmeer, dan ‘n lekker lepel room en dan die skokolade gerasper. My pan wat ek gebruik het, is 24 cm en so 17 tot 20 pannekoeke maak ‘n mooi koek. Druk so 4 of 5 sosatie stokkies in koek om dit mooi regop te hou en plaas in yskas. Verwyder stokkies voor bedien. Geniet.
