100 Episodes of Tiny Kitchen Big Taste!!! Woo Hoo! I just can’t believe it!! It seems like just yesterday that I was gearing up for my first shoot, which was an Oven Roasted Tomato Sauce…and which never saw the light of day. It was terrible. No, really. It was terr-i-ble. Actually, let me clarify…the food was amazing! The episode was terrible.
But, despite the setback which included trashing at least six of the first episodes, I finally found my Tiny Kitchen groove and over the course of almost two years, we have officially released 100 episodes! When I think about it, it really is kind of crazy.
A lot of work goes into each episode and I always strive to make it entertaining and fun because I really do want YOU to try my Tiny Kitchen Big Taste recipes, many of which have been adapted from my family cookbook. Funny thing is, sometimes those recipes are the hardest because I am not developing a new recipe; rather, I am trying to recreate a recipe, which if you have seen our family cookbook…well…let’s just say that accurate measuring was not a Fucci thing. So recreating a recipe with accurate measurements can sometime be even more challenging that just creating a whole new culinary adventure.
I have always called Tiny Kitchen Big Taste an experiment because I didn’t know where it would take me. Well…over the past 100 episodes we’ve had some fun, from competing on Cooks vs. Cons on Food Network to cooking for over 400 people at the Charleston Wine + Food Festival to joining the family on the Hallmark Home & Family Show where Debbie Matenopoulos and I made cooked up my Zoodle Lemon Chicken. So, not only has it been so much fun cooking through my family cookbook, it been so rewarding to see where we’ve come and think about where we’re going next!
Which brings me to this 100th episode where I wanted to take on the challenge of making a 100-layer Tiramisu Crepe Cake. Making 100 crepes is no easy feat, but thanks to the generosity of Melissa’s, when they heard we were celebrating 100 episodes, they happily stepped up to donate all the crepes I needed to create the recipe and tackle this challenge.
In creating this challenge, I wanted a flavor that everyone loves…and immediately I thought of Tiramisu! And let me say, I am not one to toot my own horn, but this cake is amazing! It is so good! The texture of the crepes blended with the traditional taste of tiramisu is simply satisfying.
The cool part about this recipe is that it is not that difficult to make, especially if grab a few packs of Melissa’s crepes at the store or online. You don’t have to make 100 layers either…you could do something a little more manageable if you like. Making a 25-layer Tiramisu Crepe Cake would not a difficult task at all!
Speaking of Melissa’s and those tasty crepes, you can get them right HERE! And be sure to check out everything MELISSA’S:
– Website: https://www.melissas.com/
– Instagram: https://www.instagram.com/melissasproduce/
– Facebook: https://www.facebook.com/MelissasProduce
To say that I can’t wait for your to try this recipe would be an understatement! Go! Make! Love! Live! And be sure to post your creation on Instagram and tag us in it (@tinykitchenTV). Can’t wait to see your incredible cake!
Thanks to all of you for your support over the past 100 episodes. I couldn’t have done it without you.
Here’s to YOU, 100 episodes…and to 100 more!
100-Layer Tiramisu Crepe Cake
There is no better way to celebrate 100 episodes of Tiny Kitchen Big Taste (or your special occasion) than with a huge piece of cake....a 100-Layer Tiramisu Crepe Cake! Technically, it 101 layers of Tiramisu goodness…but who’s counting?
SO WHAT YOU'RE GONNA NEED IS:
For each 25 Layers:
- (25) Melissa’s Crepes: Available Here
- (6) Egg Yolks: Available Here
- (1) cup Sugar: Available Here
- (2/3) cup Milk: Available Here
- (1 1/4) cup Heavy Whipping Cream: Available Here
- (1/2) teaspoon Vanilla Extract: Available Here
- (1-2) Tablespoons Kahlua: Check out your local liquor store
- (2-3) teaspoons Instant Espresso: Available Here
- (1) lb. Mascarpone Cheese: Available Here
- (1/4) cup Cocoa Powder: Available Here
YOU'LL ALSO NEED:
- Medium Pot: Available Here
- Whisk: Available Here
- Mixing Bowls: Available Here
- Hand Mixer: Available Here
- Measuring Cups: Available Here
- Measuring Spoons: Available Here
- Silicone Spatula: Available Here
- Mesh Strainer: Available Here
- Offset Spatula: Available Here
- 10" Springform Pan (Optional): Available Here
Recipe for 25 Layer Cake.
Order the Crepes from Melissa’s Here: Available Here
Make the Mascarpone Custard
- In a Medium Pot, combine Egg Yolks and 3/4 cup Sugar. Whisk together until thoroughly combined.
- Place Pot over Medium heat and slowly add the Milk, stirring until thoroughly combined.
- Stirring continuously with a Whisk, bring to a boil.
- Cook for about a minute more until it thickens.
- Transfer to a large Mixing Bowl, cover with plastic wrap and let cool completely in the refrigerator.
- Once completely cooled, slowly add Mascarpone cheese and mix with Hand Mixer until thick, creamy and thoroughly combined.
- Cover and let sit in refrigerator until you’re ready to use it.
Make the Espresso Whipped Cream
- In a large Mixing Bowl, add Heavy Whipping Cream, 2-3 Tablespoons Sugar, Vanilla, Kahlua (optional) and Instant Espresso.
- Mix with Hand Mixer until thoroughly whipped into stiff peaks.
- Cover and let sit in refrigerator until you’re ready to use it
Build the Tiramisu Crepe Cake
- Place one Crepe on the bottom of a 10” Springform Pan. (NOTE: if you feel comfortable keeping the cake straight, remove the sides of the pan and build the cake free form. You can, of course, keep the sides of the Springform pan attached to help guide the cake at first.)
- Place about 1/3 of cup of Mascarpone Custard and spread into a thin layer using the Offset Spatula.
- Place a Crepe on top of the Mascarpone Custard.
- Place about 1/3 of a cup of Espresso Whipped on the Crepe and spread into a thin layer using an Offset Spatula or Silicone Spatula
- Place another Crepe on top of the Espresso Whipped Cream.
- Repeat steps 2 through 5 until you build the size cake you want. (Note: Place in the Freezer for about 10 minutes for each 25 layers you are building.
- After, the final Crepe, finish with a thick Layer (about 2/3 cup) of the Mascarpone Custard on top.
- Freeze for about 30 minutes.
- Using the mesh Strainer, dust with Cocoa Powder.
(Note: If building a larger cake, stick a Chopstick or skewer into the slice of cake to make it easier to remove from the pan without it falling apart.)
Slice and Enjoy!