Tiramisu Pancakes with Mascarpone Filling and Baileys Recipe
Delight in these indulgent Tiramisu Pancakes that combine the creamy richness of mascarpone and Baileys with the light, fluffy texture of classic pancakes. Inspired by the beloved Italian dessert, these pancakes are layered with a luscious mascarpone filling, soaked in espresso and Baileys for an authentic tiramisu flavor, then dusted with cocoa powder to finish. Perfect for a decadent brunch or special breakfast treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 pancakes (serves 3-4)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
For the Filling:
- 100 g mascarpone
- 2 large egg yolks
- 75 g caster sugar
- 300 ml double cream
- 2 tsp Baileys, or to taste (optional)
For the Pancakes:
- 110 g plain flour
- 1 tsp caster sugar
- 1 large egg
- 1 large egg yolk
- 2 tbsp melted butter
- 285 ml full-fat milk
- A knob of butter (for cooking)
To Soak the Pancakes (Optional):
- 1 shot of strong espresso, cooled
- 60 ml Baileys, or other liqueur
To Serve:
- Cocoa powder, for dusting
Instructions
- Prepare the Filling: In a bowl, whisk the egg yolks and caster sugar together until pale and creamy. Gently fold in the mascarpone and Baileys, if using. In a separate bowl, whip the double cream until soft peaks form, then carefully fold into the mascarpone mixture until smooth and light. Chill in the fridge until ready to use.
- Make the Pancake Batter: In a mixing bowl, combine the plain flour and caster sugar. In another bowl, whisk the egg, egg yolk, melted butter, and full-fat milk together. Gradually add the wet ingredients to the dry, whisking until the batter is smooth and free of lumps. Let the batter rest for about 10 minutes.
- Cook the Pancakes: Heat a non-stick frying pan over medium heat and add a small knob of butter. Pour a small ladle of batter into the pan, swirling to cover the surface evenly. Cook for about 1-2 minutes or until the edges start to lift, then flip carefully and cook for another minute on the other side. Repeat with the remaining batter, stacking the cooked pancakes on a plate.
- Soak the Pancakes (Optional): In a shallow dish, mix the cooled espresso and Baileys. Briefly dip each pancake in the mixture to soak lightly, then place on a serving plate.
- Assemble and Serve: Spread a generous amount of the mascarpone filling between each pancake layer. Once stacked, dust the top of the pancake tower with cocoa powder. Serve immediately for the best texture and flavor.
Notes
- The Baileys is optional but adds that signature tiramisu flavor; substitute with coffee liqueur or omit for a non-alcoholic version.
- For best results, use fresh eggs and high-quality mascarpone.
- Allow the pancake batter to rest to ensure tender pancakes.
- Espresso soak is best done quickly to avoid soggy pancakes.
- These pancakes are best eaten fresh but can be stored in the refrigerator for up to one day; reheat gently before serving.
