Tiramisu Crepe Rolls

Silky mascarpone and espresso-kissed crepes come together in these no-bake Tiramisu Crepe Rolls for a perfectly balanced dessert.

Scale

250 g (2 cups) all-purpose flour
45 g (3 tbsp) granulated sugar
3 large eggs
480 ml (2 cups) whole milk
60 g (4 tbsp) unsalted butter, melted
240 ml (1 cup) heavy cream
60 g (½ cup) powdered sugar, sifted
30–60 ml (1–2 fl oz) instant espresso or espresso powder mixed with 60 ml (¼ cup) hot water
15 ml (1 tbsp) Marsala wine or dark rum (optional)
Unsweetened cocoa powder for dusting
Dark chocolate shavings, optional

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Combine flour, sugar, salt, eggs, and milk in a blender. Blend until smooth, then add melted butter and blend briefly. Rest batter in the fridge for 30 minutes.
Heat a nonstick skillet over medium heat. Pour batter, swirl to coat, and cook until edges lift, about 45–60 seconds. Flip and cook for another 10–15 seconds. Stack crepes on a plate covered with a damp towel.
Whip heavy cream to soft peaks. Beat mascarpone with powdered sugar and optional Marsala until smooth. Fold whipped cream into mascarpone and chill for 10 minutes.
Mix espresso with hot water. Brush each crepe with espresso, spread mascarpone filling, and roll tightly into logs. Wrap in plastic wrap and chill for at least 1 hour.
Slice rolls with a serrated knife and dust with cocoa and chocolate shavings before serving.

Allow rolls to chill for better slicing. Avoid using too much espresso to prevent sogginess.