As the first bite of the tiramisu pancake cake touches my lips, I am transported to a world of pure bliss. The creamy mascarpone and espresso-infused cream melt together in perfect harmony, like the gentle touch of a lover’s fingers on my skin. The delicate layers of pancakes, soaked in the rich flavors of the coffee and liqueur, unfold like a tender kiss, leaving me weak in the knees and craving more. The sweetness of the powdered sugar and the crunch of the cocoa powder add a satisfying depth to the dish, like the gentle rustle of leaves in the breeze on a warm summer day. As I indulge in each bite, time stands still, and all that lingers is the tender delight of the taste, the warmth of the moment, and the realization that this ephemeral joy is a treasure to be cherished.
Tiramisu Pancake Cake
Pancakes Ingredients
- 250 gr of flour
- 2 eggs
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 200 ml of milk
- 100 ml of brewed espresso
- 200 ml of soda water
- 30 gr of melted butter
- 30 ml of cooking oil

Creme Ingredients
- 3 egg yolks
- 3 tablespoons of icing sugar
- 2 tablespoons of Amaretto liqueur
- 250 gr of mascarpone
- 200 ml of cream (30% fat)
- cocoa powder

Instructions
1) We sift the flour into a bowl, then add the egg, sugar, salt, milk, and coffee, and mix until smooth. Next, we add enough soda water to make a medium-thick batter. Finally, we mix in the melted butter. We let the batter rest for at least 30 minutes, then fry the pancakes in a preheated pan coated with a mixture of melted butter and oil.
2) We place the egg yolks in a mixing bowl, add the powdered sugar and liqueur, and mix over boiling water until thick and creamy, taking about 2 minutes. We let the cream cool, then whip it with the mascarpone and fold it with the whipped cream.
3) We layer the pancakes with the cream, so that the cream is on top.
Serving
We dust the Pancake Cake with cocoa powder and refrigerate it for 1-2 hours before serving.

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