This is the combination of two of my favor foods: crepe and tiramisu.
Crepe:
https://caiqinchen.wordpress.com/2014/12/14/crepe%E6%B3%95%E5%9B%BD%E5%A5%B6%E6%B2%B9%E9%A5%BC/

Tiramisu

1-2 tbsp Rum (一，二大勺郎姆酒)

7 Egg yolks (raw) (七个蛋黄)

1/4 cup sugar (1/4杯糖)

8 oz coffee flavor Mascarpone Cheese (8 oz 咖啡Mascarpone 乳酪)

2 cup of heavy cream (两杯鲜奶油)

A little bit vanilla extract(少许香草精), 2-3 tsp sugar for whip cream (2-3小勺糖，用于打发奶油)

Some unsweetened coca powder (少量无糖可可粉)

• Add sugar to egg yolks and beat until the sugar melt.( Use a double boiler or put mixing bowl over hot water) (蛋黄加糖打至糖融化。盆子隔水加热以助融化。).
• Add Rum, Cheese to the egg yolks, mix until smooth(about 1-2 minute)(把郎姆酒，奶酪加到蛋液里搅拌一两分钟至均匀)
• In another clean bowl, add 2-3 tsp sugar and vanilla extract to heavy cream, beat the heavy cream until hard peaks form.(另取一干净盆，加入香草精和2，3小勺糖， 将奶油打发)
• Fold the whipped cream to the egg/Mascarpone mixture. (把打发好的奶油和蛋黄奶酪翻拌均匀。)

I made a 7.5” 20 layers coffee Crepe cake today. You will need twice as much the ingredients above for 20 crepes. I only used 2/3 as much tiramisu cream, so I used the leftover for 2 small individual tiramisu cakes.
Make sure you make the crepe really thin, but you don’t have to make perfectly rounds because I am going to teach you a trick to make them perfect later. But make sure you adjust the cooking time because the thickness of crepe we do for cake.
After finishing all the crepes, get a round plate or something (I used a bowl) to cover the crepe then use a sharp knife to cut off the edge.
When you have both crepes and tiramisu cream ready, layer one piece of crepe on the bottom of a bigger flat plate, then wipe the tiramisu cream evenly on the crepe, then add another layer of crepe and repeat the whole thing until you finish layering all of the crepes, leave the cake in the refrigerator for at least 2 hours. When ready to eat, dust the coco powder on top of the cake.

這是兩個我喜歡的食物组合：可丽饼和提拉米蘇。

可丽饼：
https://caiqinchen.wordpress.com/2014/12/14/crepe%E6%B3%95%E5%9B%BD%E5%A5%B6%E6%B2%B9%E9%A5%BC/

提拉米蘇

1-2 tbsp Rum (一，二大勺郎姆酒)

7 Egg yolks (raw) (七个蛋黄）

1/4 cup sugar (1/4杯糖)

8 oz coffee flavor Mascarpone Cheese (8 oz 咖啡Mascarpone 乳酪)

2 cup of heavy cream (两杯鲜奶油)

A little bit vanilla extract(少许香草精), 2-3 tsp sugar for whip cream (2-3小勺糖，用于打发奶油)

Some unsweeted coca powder (少量无糖可可粉)

• Add sugar to egg yolks and beat until the sugar melt.( Use a double boiler or put mixing bowl over hot water) (蛋黄加糖打至糖融化。盆子隔水加热以助融化。).
• Add Rum, Cheese to the egg yolks, mix until smooth(about 1-2 minute)(把郎姆酒，奶酪加到蛋液里搅拌一两分钟至均匀)
• In another clean bowl, add 2-3 tsp sugar and vanilla extract to heavy cream, beat the heavy cream until hard peaks form.(另取一干净盆，加入香草精和2，3小勺糖， 将奶油打发)
• Fold the whipped cream to the egg/Mascarpone mixture. (把打发好的奶油和蛋黄奶酪翻拌均匀。)

我今天做了个 7.5″20 層的咖啡千层蛋糕。20层 薄餅，你將需要兩倍的以上可丽饼的成分。但我僅用了 2/3 的提拉米蘇奶油，所以我用剩下的奶油做了2 個小的提拉米蘇蛋糕。
請確保可丽饼做的很薄，但你不必着急做出完美的圓形因為我要教你一个很好的方法在做完以后把他们弄圆。但要確保你調整烹飪時間，因為，我們做蛋糕的可丽饼的厚度必须很薄。
做完所有的薄餅，找个圆的东西（我用碗來） 盖住饼，然後用鋒利的小刀切斷邊緣。
當你把薄餅和提拉米蘇奶油準備好時，放一片可丽饼在一个更大的平盘里，然後均匀涂上提拉米蘇奶油。 接着 添加另一層的可丽饼并重複前面的布骤，直到你完成所有薄餅。把蛋糕放在冰箱至少 2 個小時。當準備好了要吃時，撒上一层可可粉在蛋糕上。