Tiramisu
Espresso in the batter. Mascarpone in the topping. Cocoa powder dusted on at the end. These taste like the dessert, not like a pancake pretending to be the dessert. You need actual espresso or very strong coffee, not regular drip. The mascarpone whip takes 90 seconds and it's the best part.
From Original recipe · Recipe facts not copyrightable (US law)
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Prep
15 min
Cook
15 min
Makes
10 pancakes
Difficulty
medium
Nutrition
Per serving (2 pancakes) · USDA FoodData Central: Pancakes, plain (adjusted for espresso + mascarpone topping)
298kcal
Calories
8.6g
Protein
15.3g
Fat
31.2g
Carbs
0.8g
Fiber
Ingredients
Servings
1x- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 cup milk
- 2 tbsp cooled espresso or very strong coffee
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 8 oz mascarpone cheese (for topping)
- 1/4 cup heavy cream (for topping)
- 3 tbsp powdered sugar (for topping)
- Cocoa powder for dusting
Instructions
- 1
Whisk 1 1/2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/4 tsp salt, and 1 tbsp cocoa powder in a large bowl.
- 2
In a separate bowl, whisk 1 cup milk, 2 tbsp espresso, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla.
- 3
Pour the wet into the dry and stir until just combined. A few lumps are fine.
- 4
Make the mascarpone cream: beat 8 oz mascarpone, 1/4 cup heavy cream, and 3 tbsp powdered sugar together until fluffy and spreadable. About 90 seconds with a whisk. Don't over-beat or it gets grainy.
- 5
Heat a non-stick pan over medium heat. Grease with butter.
- 6
Pour about 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form.
- 7
Flip and cook 1-2 minutes more until golden.
- 8
Stack the pancakes with a dollop of mascarpone cream between each layer. Dust the top with cocoa powder through a fine sieve.
Notes
things we learned along the way
- The espresso needs to be cooled. Hot coffee will cook the egg in the batter and you'll get scrambled egg pancakes.
- Mascarpone from the Italian section, not cream cheese. They're different. Cream cheese is tangier and denser. Mascarpone is what makes tiramisu taste like tiramisu.
- Dust the cocoa right before serving. It absorbs moisture quickly and disappears into a brown smudge if you do it too early.
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Source and credits
Recipe adapted from Original recipe. License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.