Yield
1 pcs
Prep Time
30 Min
Cook Time
45 min
Ingredients
Crepe
| 500g | Blue Key Superfine Superwhite Flour |
| 1 cap | Star Brand Tiramisu Flavour |
| 55g | Tapioca flour |
| 2 nos | Eggs |
| 130ml | Meadow Fresh Full Cream Milk |
| 15ml | Seri Murni Cooking Oil |
| 1L | Water |
| 25g | Cocoa powder |
| 3g | Salt |
| 50g | Castor sugar |
Tiramisu Filling
| 1 cap | Star Brand Vanilla Flavour |
| ½ cap | Star Brand Tiramisu Flavour |
| 200ml | Non-dairy whipping cream |
| 80ml | Meadow Fresh Whipping Cream |
| 100g | Icing sugar |
Decoration
| Cocoa powder |
Method
- In a bowl, mix all the ingredients except the cocoa powder until well combined. Divide the batter into 2 equal portions.
- Add 15g cocoa powder to one portion and 8g cocoa powder to the other. Mix well.
- Strain both batters to remove any lumps.
- Heat a non-stick frying pan over low heat. Pour one ladle of batter into the pan and spread it evenly. Cook for 30 seconds, or until fully cooked. Transfer to a plate.
- Repeat until all the batter is used.
- To prepare the filling, whisk the whipping cream, sugar, vanilla and tiramisu flavour until soft peaks form.
- Place the first crepe layer on a serving plate and spread the filling evenly. Repeat with the remaining crepe layers.
- Cover the entire cake with whipping cream and dust with cocoa powder.