Tiramisu Crepe Rolls — Easy No-Bake Dessert Recipe

Silky mascarpone, espresso-kissed crepes, and a dusting of cocoa come together in these Tiramisu Crepe Rolls for a perfectly balanced dessert. Tiramisu Crepe Rolls deliver the coffee-and-cream notes of classic tiramisu, wrapped in thin, tender crepes that are rolled and chilled for neat slices and dramatic presentation. After testing this recipe 8 times with different flour mixes and mascarpone ratios, I landed on a version that stays light, slices cleanly, and holds its shape without sogginess. I developed and refined this approach while staging at a small bistro, where plated desserts had to be fast, pretty, and repeatable. Read on for a clear ingredient breakdown, step-by-step method, and pro tips so you can make them confidently at home.

If you enjoy tiramisu variations, you might also like this keto tiramisu cookie for a low-carb twist on the same flavors.

Why This Recipe Works

The crepe batter is thin and rested, which yields pliable crepes that roll without tearing.
A whipped mascarpone filling keeps the texture light so slices hold shape and don’t collapse.
Brushing crepes lightly with espresso keeps them flavored, not soggy — balance is key.
Chilling the assembled roll firms it so you can slice clean rounds.
Small amounts of Marsala or rum deepen the classic tiramisu flavor without overwhelming the cream.

Ingredients Breakdown

All-purpose flour 250 g (2 cups): Provides structure for supple crepes. For a lighter texture, sift before measuring.
- Substitution: Use a 1:1 gluten-free flour blend (add ½ tsp xanthan gum) — the crepes will be slightly more fragile.
Eggs 3 large: Bind the batter and add richness. Room temperature eggs incorporate more easily.
Whole milk 480 ml (2 cups): Gives crepes pliability and a tender crumb. For a richer crepe, replace 60 ml (¼ cup) with heavy cream.
Unsalted butter 60 g (4 tbsp), melted: Adds flavor and keeps crepes soft. Brush pan with melted butter between batches.
Granulated sugar 45 g (3 tbsp): Slight sweetness in the crepes. Reduce by half for a less sweet version.
Mascarpone 450 g (1 lb): The creamy core of tiramisu filling. Use full-fat mascarpone for best texture.
- Brand note: Trusted supermarket mascarpones perform similarly; avoid low-fat versions which can curdle.
Heavy cream 240 ml (1 cup): Whipped into the mascarpone to lighten it.
Powdered sugar 60 g (½ cup), sifted: Sweetens and stabilizes the filling.
Instant espresso 30–60 ml (1–2 fl oz) or 1–2 tbsp espresso powder mixed with 60 ml (¼ cup) hot water: For brushing crepes. Too much liquid causes sogginess — use sparingly.
Marsala wine or dark rum 15 ml (1 tbsp), optional: Classic tiramisu warmth. Omit for alcohol-free version.
Unsweetened cocoa powder for dusting: Finishes the rolls and adds slight bitterness.
Dark chocolate shavings, optional: For garnish.

Essential Equipment

20–24 cm (8–9 inch) nonstick skillet or crepe pan — consistent size gives even crepes. If you don’t have a crepe pan, use a 9-inch nonstick skillet as a substitute.
Blender or whisk and mixing bowls — a blender gives the smoothest batter.
Offset spatula or bench scraper — helps spread filling evenly and roll neatly.
Plastic wrap or parchment for wrapping the roll while chilling.
Sharp serrated knife for clean slices.
Cooling rack and sheet pan for stacking finished crepes.
If you’re interested in a quicker roll method, see this rolling technique used for crescent-style rolls as a simple home-kitchen workaround for neat assembly.

Step-by-Step Instructions

Prep Time: 20 minutes — Cook Time: 20 minutes — Inactive Time: 1 hour chilling — Total Time: 1 hour 40 minutes. Servings: 8 rolls (serving size: 1 roll).

Step 1: Make the crepe batter

Combine 250 g (2 cups) all-purpose flour, 45 g (3 tbsp) granulated sugar, 1/2 tsp salt, 3 large eggs, and 480 ml (2 cups) whole milk in a blender. Blend until smooth, about 30 seconds, then add 60 g (4 tbsp) melted butter and blend 5 seconds. Rest batter 30 minutes in the fridge — this hydrates the flour and yields tender crepes.

Step 2: Cook the crepes

Heat an 8–9 inch nonstick skillet over medium heat. Pour 60 ml (¼ cup) batter, swirl to coat, and cook until edges lift and the underside is lightly golden, about 45–60 seconds; flip and cook 10–15 seconds more. Stack crepes on a plate and cover with a damp towel to keep them pliable; cook 8–10 crepes total (yield depends on thickness).

Step 3: Prepare the mascarpone filling

Whip 240 ml (1 cup) heavy cream to soft peaks, 2–3 minutes. In another bowl, beat 450 g (1 lb) mascarpone with 60 g (½ cup) powdered sugar and 15 ml (1 tbsp) Marsala or rum if using, until smooth — do not overbeat mascarpone or it will break. Fold whipped cream into mascarpone gently until even; chill 10 minutes to firm.

Step 4: Espresso brush and assembly

Mix 30–60 ml (1–2 fl oz) strong espresso or 1–2 tbsp instant espresso powder with 60 ml (¼ cup) hot water. Using a pastry brush, lightly brush each crepe with a thin layer of espresso (only one side). Spread 60–80 g (¼–⅓ cup) of mascarpone filling over each crepe, leaving a 1 cm (½ inch) border. Do not soak the crepes — a light brush is enough.

Step 5: Roll and chill

Roll each crepe tightly into a log, seam side down, and wrap in plastic wrap. Chill at least 1 hour so the filling firms and slices cleanly; overnight is fine and deepens the flavors. Unwrap and slice with a serrated knife — wipe the blade between cuts for neat rounds.

Step 6: Finish and serve

Dust rolls with unsweetened cocoa and add dark chocolate shavings, if desired. Serve chilled. If you prefer a warmer dessert, let rolls sit at room temperature 10 minutes before serving — avoid heating in the microwave.

Expert Tips & Pro Techniques

Use a blender for an ultra-smooth crepe batter. It helps prevent lumps and speeds up mixing.
Common mistake: brushing too much espresso. If crepes get soggy, the roll will fall apart. Light, even brushing solves this.
Make-ahead: Assemble rolls and keep them wrapped in plastic in the fridge up to 48 hours. This makes them perfect for parties.
Professional trick adapted for home: Chill the rolled logs briefly in the freezer for 10–15 minutes before slicing — it firms the filling and gives cleaner rounds without changing texture.
If the mascarpone breaks (looks grainy), cool it briefly and fold in a small amount of whipped cream to smooth it.
To save time, cook crepes a day ahead and keep stacked between parchment layers in the refrigerator.

In addition, for inspiration on complementary tiramisu mashups, check this Black Forest Tiramisu mashup that pairs well with the techniques here.

Storage & Reheating

Refrigerator: Store wrapped rolls in airtight container or tightly wrapped in plastic wrap for up to 2 days. Keep chilled until 5–10 minutes before serving.
Freezer: Rolls can be frozen for up to 1 month. Wrap tightly in plastic and then foil, or freeze on a tray first and bag for best shape preservation. Thaw in the refrigerator overnight. Note: texture may soften slightly after freezing because of the mascarpone.
Reheating: Serve chilled or at cool-room temperature. If you prefer a slightly softer center, let the roll sit at room temperature 10–15 minutes. Avoid microwaving — it makes the filling weep and crepes rubbery.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 GF blend and add ½ tsp xanthan gum. Crepe batter will be slightly more fragile; handle gently.
Vegan Version: Use flax “eggs” (3 tbsp ground flax + 9 tbsp water), 480 ml (2 cups) unsweetened almond or oat milk, and a dairy-free mascarpone or cashew cream (blend 250 g soaked cashews with 60 ml (¼ cup) coconut cream and 60 g (¼ cup) powdered sugar). Chill filling well to firm it before assembly.
Alcohol-Free: Omit Marsala/rum and replace with 15 ml (1 tbsp) strong espresso or a dash of vanilla extract to keep depth of flavor.
Citrus Twist: Fold 1 tsp finely grated orange zest into the mascarpone and swap espresso brush for lightly sweetened orange liqueur-free syrup for a bright variation.
Coffee-Intense Version: Increase espresso brush to 45–60 ml (1.5–2 fl oz) total but apply to every other crepe to prevent sogginess; keep assembly and chilling the same.

Serving Suggestions & Pairings

Serve with a small scoop of vanilla gelato or a drizzle of dark chocolate sauce.
Pair with an espresso or a lightly sweet dessert wine like Vin Santo.
Garnish with toasted hazelnuts or a few fresh berries for color and texture.
For a brunch-friendly plate, pair one roll with fresh fruit and a dusting of powdered sugar.
Related reading: try the Black Forest Tiramisu mashup for a chocolate-cherry pairing idea.

Nutrition Information (per serving)

Serving size: 1 roll — Servings: 8

Calories: 390 kcal
Total Fat: 24 g
Saturated Fat: 14 g
Cholesterol: 145 mg
Sodium: 150 mg
Total Carbohydrates: 36 g
Dietary Fiber: 1 g
Sugars: 16 g
Protein: 9 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my crepe roll fall apart when I sliced it?
A: Likely too much espresso or a filling that was too soft. Chill the roll at least 1 hour and brush crepes lightly. Freezing wrapped logs for 10–15 minutes before slicing helps, too.

Q: Can I make this without eggs?
A: Yes. Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and let the batter rest longer; texture is slightly different but works well.

Q: Can I double this recipe for a party?
A: Yes — doubling is straightforward. Cook crepes in batches and keep them covered. Assembly is the same; increase chilling space. You can scale the filling ingredients proportionally.

Q: Can I prepare this the night before?
A: Absolutely. Assemble, wrap tightly, and refrigerate overnight. The flavors deepen and slicing is easier after chilling.

Q: How long does this keep in the fridge?
A: Store wrapped for up to 48 hours. Beyond that mascarpone texture and crepe integrity may decline.

Q: Will these freeze well?
A: Yes — freeze wrapped rolls up to 1 month. Thaw overnight in the fridge and slice cold for the best results.

Q: My mascarpone filling looks grainy — what happened?
A: Overbeating or temperature shock can break mascarpone. Chill it briefly and fold in whipped cream to smooth the texture.

Conclusion

These Tiramisu Crepe Rolls make a showstopping dessert that’s easier than it looks. They slice into elegant spirals and travel well if you need to bring dessert to a dinner party. For a lighter dairy option with creative filling ideas, check this Cottage Cheese Tiramisu Crepe Roll – Fit Foodie Finds, and for a layered crepe-roll cake inspiration, see this Tiramisu Crêpes Cake Roll Recipe – The Feedfeed.