For the recipe Tiramisu Pancakes
|1 pack||Dr. Oetker Classic Pancake Mix|
|4 g||Instant Coffee Granules (2 teaspoons)|
|1 tbsp||Hot Water (very hot water)|
|250 ml||Double Cream (Semi-whipped)|
|1 tsp||Taylor & Colledge Vanilla Bean Paste|
|50 g||Caster Sugar (4 tablespoons)|
|150 g||Dr. Oetker 35% Milk Chocolate|
|50 g||Dr. Oetker 72% Extra Dark Chocolate|
|3 tbsp||Cold Water|
|1 tsp||Dr. Oetker Fine Dark Cocoa Powder|
Make the Dr. Oetker Classic Pancake Mix according to packet instructions.
Put the coffee granules into a small bowl and pour the hot water over. Stir until completely dissolved. Allow to cool.
Mix together the mascarpone, vanilla bean paste and caster sugar in a large bowl using a wooden spoon.
Gently fold in the semi-whipped cream.
Put half of the mascarpone mixture into a separate bowl and fold in the coffee.
In a heatproof bowl break the milk chocolate into squares and add in 3 tablespoons of cold water. Place over a saucepan of simmering water and stir until melted. Allow to cool.
Place one pancake on a plate, spread two tablespoons of coffee filling into one quarter of the pancake. Beside it spread two tablespoons of the vanilla mascarpone filling. Then fold the pancake over to cover the filling. Next spread two teaspoons of milk chocolate sauce on half of the pancake and fold that over again. Repeat this step with the remaining pancakes.
Drizzle with some chocolate sauce. Use a vegetable peeler to make chocolate curls and sprinkle over the pancake. Finish the pancakes by sieving Cocoa Powder over all the pancakes.
These pancakes can be made and filled a day in advance and kept covered in the fridge.
|Per Serving||Per 100 g / ml|
|Fat||38.76 g||32.57 g|
|Carbohydrate||19.49 g||16.38 g|
|Protein||4.25 g||3.57 g|
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