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5 from 5 votes

Chocolate Tiramisu Pancakes

Chocolate Tiramisu Pancakes are the ultimate Shrove Tuesday treat. Chocolate, coffee and mascarpone cream combine with classic Italian cookies to create a simple, yet stylish dessert.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast/ Brunch, Dessert
Cuisine: Worldwide
Servings: 6
Author: Jane Coupland

Ingredients

For the Pancake Batter

  • 85 g/ ⅔ cup Plain (all purpose) flour
  • 25 g/ ¼ cup Cocoa powder
  • 1 tbsp Caster Sugar
  • Pinch salt
  • 1 Egg (large, Free Range)
  • 250 ml/ 1 cup Whole (Full fat) milk

For the Mascarpone Filling

  • 2 Egg yolks
  • 2 tablespoon Caster Sugar
  • 2 tablespoon Amaretto or Marsala wine
  • 250 g/ 1 ⅛ cup Mascarpone cheese

For Coffee Amaretti

  • 180 ml/ ¾ cup Coffee - warm, strong & black
  • 2 tablespoon Demerara sugar
  • 2 tablespoon Kahlua or Rum
  • 100 g/ 4oz Amaretti Biscuits

Instructions

For the Pancake Batter

  • Sieve the flour and cocoa into a bowl. Stir in the sugar and salt
  • Make a well in the centre and crack in the egg. Add half the milk and, using a small wooden spoon, whisk the eggs and milk together, then start incorporating the flour, little by little
  • Gradually add the rest of the milk. Once mixed, it should have the consistency of single cream
  • Cover and let rest for 30 minutes

For the Mascarpone Filling

  • Put the egg yolks and caster sugar into a medium mixing bowl and whisk hard for 1 minute with a balloon whisk
  • Whisk in the alcohol (if using) then fold in the mascarpone with a large metal spoon. Keep mixing until the filling is smooth & lump free. Set Aside

For the Coffee Soaked Amaretti

  • Take ¼ of the Amaretti biscuits and crush lightly and set aside
  • Pour the alcohol into the sweetened coffee

Cooking & Assembly

  • When ready to cook heat a non-stick frying pan over a high heat until very hot. Add a knob of butter and swirl around the pan. Pour in ⅙ of the pancake batter (approx. 65ml) and swirl the pan to ensure the batter spreads out
  • Let cook for 1-2 minutes (until set underneath) then flip over and allow the other side to cook. When fully cooked transfer to a warmed plate and continue to cook the remaining 5 pancakes
  • Dip the whole Amaretti Biscuits into the coffee for 30 seconds
  • Take 1 pancake and spread ⅙ of the mascarpone over half of it. Scatter with ⅙ of the soaked Amaretti biscuits and fold in half, then in half again. Transfer to a plate and top with a little crushed Amaretti. Repeat for the other 5 pancakes
  • Serve immediately