Get layering with this indulgent Nutella and tiramisu filled crepe cake!


  • 4 Australian free range eggs, lightly whisked
  • 1 tablespoon caster sugar
  • 1 cup (150g) plain flour
  • 1 1/2 cups (375ml) milk
  • Melted butter, to grease
  • 100g dark chocolate, chopped
  • 1/2 cup (125ml) thickened cream
  • 1/4 cup (85g) Nutella
  • Mixed berries, to serve
  • 1 teaspoon dried coffee powder
  • 2 teaspoons boiling water
  • 250g mascarpone
  • 1 tablespoon icing sugar mixture
  • 2 tablespoons marsala wine
  • 1/2 cup (165g) Nutella
  • 50g dark chocolate, melted
  • 250g mascarpone


  1. Combine the egg, sugar and flour in a medium bowl. Gradually add the milk, stirring constantly, until well combined and mixture is smooth. Set aside for 30 mins to rest.
  2. Heat a 15cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter. Pour about 1 tablespoon of batter into the pan and swirl to coat. Cook for 1 min or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat to make about 24 crepes.
  3. To make the tiramisu filling, stir the coffee and water in a medium bowl until the coffee dissolves. Add the mascarpone, icing sugar and marsala. Stir until well combined. Whisk until mixture thickens slightly.
  4. To make the Nutella filling, combine the Nutella, chocolate and mascarpone in a medium bowl. Whisk until mixture thickens slightly.
  5. Place 1 crepe on a serving plate. Spread with a little of the tiramisu mixture. Top with another crepe. Spread with a little Nutella filling. Continue layering with remaining crepes and alternate layers of tiramisu filling and Nutella filling. Place in the fridge for 1 hour or until firm.
  6. Combine the chocolate, cream and Nutella in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth.
  7. Drizzle the chocolate sauce over the cake and top with berries. Cut into wedges to serve.