Tiramisu Pancakes

30 mins
Serves 4
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Directions

  1. 1Put the flour, baking powder & salt into a large mixing bowl.
  2. 2Whisk the eggs & milk lightly to combine.
  3. 3Add the liquid to the dry ingredients & mix until blended.
  4. 4Set aside in the fridge.
  5. 5Brush a warm frying pan with a little of the melted butter.
  6. 6Pour in a small ladleful of the batter.
  7. 7Allow them to cook until little bubbles start to appear and the edges become a little dry.
  8. 8Turn over to cook for about a minute until golden brown.
  9. 9In a large mixing bowl, whisk together the egg yolks & sugar until light and frothy.
  10. 10Mix in the mascarpone & vanilla until combined and set aside.
  11. 11In a clean bowl, whisk the egg whites until white and stiff.
  12. 12Add a large spoonful of the beaten egg whites to the mascarpone & mix through.
  13. 13Add the rest of the egg whites & fold through gently.
  14. 14Place 1 pancake on a plate.
  15. 15Top with 1 heaping tablespoon of the mascarpone cream & spread into an even layer.
  16. 16Soak the biscuits in espresso and a swig kahlua.
  17. 17Carefully spread a layer of the mascarpone mixture.
  18. 18Sprinkle over a little of the dark chocolate shavings.
  19. 19Repeat stacking the remaining pancakes, spreading mascarpone cream between each layer.
  20. 20Spread all the remaining mascarpone cream on the top pancake.
  21. 21Dust the stack of pancakes with cocoa powder.
  22. 22Grate dark & white chocolate on top.

Ingredients

  • 200 g plain flour
  • 2 tsp baking powder
  • Pinch sea salt
  • 220 ml milk
  • 2 large eggs
  • 30 g butter, melted
  • 3 large free-range eggs, separated
  • 80 g caster sugar
  • 1 tsp good quality vanilla extract
  • 350 g mascarpone
  • 180 g savoiardi di fonni or ladyfinger biscuits
  • 350 ml espresso
  • Splash Kahlua, vin santo or Marsala
  • 100 g dark chocolate, grated
  • 100 g white chocolate, grated
  • cocoa powder

Equipment

warm ovenfrying panlarge mixing bowlclean bowl

Tips

  • Keep pancakes in a warm oven while preparing the topping.
  • Whisk egg whites until white and stiff before folding into mascarpone mixture.
  • Leave in the fridge until ready to serve or serve straight away.