Tiramisu pancakes
4 servings
30 minutes
Tiramisu pancakes are a delicate fusion of two culinary masterpieces: soft pancakes and the legendary Italian dessert tiramisu. This recipe is inspired by the rich history of tiramisu, which originated in Venice and became a symbol of refined sweetness. The pancakes, made with cocoa and espresso, acquire a rich chocolate hue and a light coffee bitterness, perfectly complemented by an airy mascarpone and cream frosting. Each layer offers a velvety taste and softness, while the slight bitterness of cocoa highlights the balance of sweetness. It is best to serve these pancakes chilled, like traditional tiramisu, to enhance their texture's tenderness. This is not just breakfast or dessert — it is a refined gastronomic pleasure that awakens the senses and transports you to the atmosphere of cozy Italian cafes.
1
Cream. Whip the cream with mascarpone cheese and sugar until fluffy peaks form. Place in the refrigerator.
- Cream 30%: 1 glass
- Mascarpone cheese: 125 g
- Sugar: 2 tablespoons
2
In a bowl, mix flour, sugar, cocoa powder, baking powder, soda, and salt.
- Wheat flour: 2 glasss
- Sugar: 2 tablespoons
- Cocoa powder: 2 tablespoons
- Baking powder: 2 teaspoons
- Soda: 0.5 teaspoon
- Salt: pinch
3
In a separate bowl, mix milk and sour cream until smooth.
- Milk: 1.5 glass
- Sour cream: 5 tablespoon
4
Add espresso, beat the eggs, and add melted butter and vanillin.
- Espresso: 4 tablespoons
- Chicken egg: 3 pieces
- Butter: 4 tablespoons
- Vanillin: 2 teaspoons
5
Mix the milk mixture with the dry ingredients and ensure there are no lumps. If the batter is too runny, add another spoon or 2 of flour.
- Wheat flour: 2 glasss
6
Heat the pan and fry the pancakes in oil. Place the cooked pancakes on a plate. Spread cream between each pancake. Top with the remaining cream and lightly sprinkle with cocoa. Chill before serving.
- Butter: 4 tablespoons
- Cocoa powder: 2 tablespoons