Absolutely decadent recipe for Tiramisu Coffee Pancakes
150g cake ﬂour
10ml castor sugar
5ml cocoa powder
30ml instant coffee granules
100ml milk for mixing coffee
10ml vanilla essence
250ml fresh cream
350g mascarpone cheese
45ml icing sugar
45ml cold black coffee (strong)
100g plain chocolate, grated
1 packet boudoir biscuits
Pour cream into a glass bowl; whip with a hand-held electric beater until soft peaks form.
In another bowl, beat the cheese until soft and then beat in icing sugar till smooth and creamy. Gradually beat in cold coffee. Fold in grated chocolate.
Gently fold in whipped cream till blended. Chill in refrigerator until required.
Mix coffee with 100ml warm milk and vanilla essence; stir to dissolve granules. Allow to cool.
Sift cake flour, castor sugar and cocoa powder into a large mixing bowl; mix together.
In a separate bowl, beat eggs, milk and coffee milk mixture together well. Make a well in
the centre of flour mixture; add milk mixture and combine to form a smooth batter.
Allow to rest for 30 – 60 minutes.
Heat a non-stick pan, coat with cooking spray and brush with melted butter. Pour 45ml batter into pan and swirl to cover base. Cover with a lid and cook for 1 – 2 minutes until underside is set and lightly browned. Turn pancake over and cook other side for about 30 seconds. Turn pancake out onto a plate.
Continue until all batter is used, stacking pancakes between greaseproof paper.
Place a single pancake into a long-stemmed goblet and fold like a tulip. Scoop some of the filling into pancake using an ice cream scoop.
Position a biscuit at an angle into the filling, making sure it is touching the sides or base of glass to anchor it firmly. Sprinkle with sifted cocoa.
Fold pancake in half, then fold like a cone. Place biscuit into cone and fill with tiramisu filling. Plate individually and sprinkle with cocoa.