RECIPE NO. 006
Tiramisu
Pancakes
All the flavours of classic tiramisu, transformed into a tall, soft pancake stack. Rich coffee, silky mascarpone and a generous cocoa finish make this a proper occasion breakfast.
Makes
7-9 pancakes
prep time
25 minutes
cook time
15- 20 minutes
Ingredients
Equipment
Pancakes
-
250g self-raising flour
-
30g caster sugar
-
1/4 tsp bicarbonate of soda
-
1/2 tsp fine salt
-
2 large eggs, separated
-
280ml buttermilk
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40ml whole milk
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60g unsalted butter, melted
-
2 tsp vanilla bean paste
Coffee Soak
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100 ml strong coffee
Mascarpone Cream
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250g mascarpone
-
150ml double cream
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40g icing sugar
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1 tsp vanilla bean paste
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Cocoa powder, for dusting
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2 mixing bowls
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Electric hand mixer
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Rubber spatula
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Non-stick frying pan
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Ladle or 1/4 cup measure
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Pastry brush
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Piping bag
-
Fine sieve
Method
1
2
3
4
5
6
7
8
9
10
Whisk together the self-raising flour, caster sugar, bicarbonate of soda and salt in a large bowl.
Separate the eggs.
In another bowl, whisk the yolks with the buttermilk, milk, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and gently whisk just until no dry flour remains. Do not overmix.
Whisk the egg whites to soft peaks. Fold them through the batter in two additions, keeping as much air in the mixture as possible. Rest for 5 minutes.
Heat a lightly buttered non-stick pan over low-medium heat. Add about 1/4 cup batter per pancake. Cook until bubbles appear and the edges look set, then flip and cook for 1-2 minutes. Cool completely.
Prepare the 100 ml of strong coffee. Set aside to cool.
For the mascarpone cream, whip the mascarpone, cream, icing sugar and vanilla just to firm peaks. Do not overwhip.
Brush each pancake lightly with coffee soak. Layer with a thin spread of mascarpone cream, repeating to build the stack.
Pipe the remaining cream on top, dust generously with cocoa and serve. Add a drizzle of maple syrup for extra delicious flavour.
Zoe's Tips
Use a low-medium heat so the pancakes cook through without becoming too dark.
Let the pancakes cool completely before layering or the mascarpone cream will become runny.
Why are my pancakes dense?
The batter may have been overmixed or the egg whites deflated. Fold gently and cook the batter soon after mixing.
Storage
Store unassembled pancakes in an airtight container in the fridge for up to 2 days.
Keep the coffee soak and mascarpone cream refrigerated separately.
Once assembled, refrigerate and enjoy within 24 hours.
Dust with cocoa just before serving.
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Love,
Zoe x