| Ingredient | Method |
| A. Crepes - 2 A eggs - 350ml full milk - 1/2 tsp vanilla extract - 30g unsalted butter, melted - 100g all purpose flour - 10g cocoa powder - 30g light brown sugar - butter for coating the pan B. Eggless Tiramisu Mousse - 250g Mascarpone - 250g whipping cream - 80g sugar - 3 tsp Gelatin powder+50ml boiled water - 1 tsp vanilla extract -50ml coffee water (1.5-2 tsp coffee powder+ 47ml hot water) - 2 or 3 tsp Rum - flavour (optional): 45g dark chocolate coins, melted C. Decor - cocoa powder for dusting the cake | A: Crepes 1. In one bowl, whisk together flour, cocoa, sugar, and salt. Set aside. 2. In another bowl, whisk eggs slightly, then add in milk, melted butter and vanilla and continue whisk until combined. 3. Gradually add dry to wet ingredients. Whisk until smooth. 4. Strain through a mesh strainer to remove any lumps. 5. Place in the refrigerator in an airtight container for at least 12 hours or overnight. 6. Lightly coat an 24cm non stick pan with cooking oil. 7. Get pan almost smoking hot over medium heat. Add between 2 and 3 tablespoons of batter to pan. 8. Swirl around to set. Turn over after about 30 seconds. Cook 30 seconds on opposite side. 9. Continue cooking remaining of crepe batter. Cool completely. 10. Cut the edge of the 17 crepes by using a ring. B: Eggless Tiramisu Mousse 1. Beat mascarpone cheese, RUM and vanilla until smooth. 2. Sprinkle the gelatin powder into boiled water and sit for 5 minutes until gelatin dissolved. 3. Add the dissolved gelatin and coffee into the mascarpone cheese and stir well. 4. Whisk the cream & sugar on medium high speed to stiff peaks form. 5. Gently fold the mascarpone cheese mixture in whipped cream using spatula and stir well. 6. Reserved 125g of the mousse cream and mix with melted chocolate and fill into piping bag. |
| Assembly: 1. Lay down 1 crêpe and spread an even thin layer of tiramisu cream on top. 2. Lay another crêpe on top then pipe a chocolate mousse at the center (eg: diameter from the 1.5cm->2.0cm->3cm->4cm->5.5cm->7cm->8cm->9cm->9.5cm->8.5cm(1.0cm plain hole at center)->7.5cm(2.5cm plain hole at center)->6.5cm(3.5cm plain hole at center) ->6cm(5.0cm plain hole at center) (13 layers crepes as surprise crepes) 3. Repeat the rest crepes as step 1. 3. Pipe the rest of the chocolate mousse on top. Dust with cocoa powder on top. 4. Refrigerate at least 2 hours or overnight before serving. | |
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