1 1/4 cups confectioners' sugar
4 cups mascarpone cheese
1/2 cup sweet Marsala wine (or half as much rum or coffee liqueur)
1/4 cup natural cocoa powder
|Double the basic crepes recipe. Make 16 crepes. Place them on a cookie sheet covered in parchment paper and refrigerate.
1. In a fine-mesh sieve set over the bowl of a stand mixer, sift the confectioner’s sugar. Add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.
2. Remove the crepes from the refrigerator. Add 1 crepe to the bottom of an 8-inch springform pan so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 15 more crêpes. Refrigerate the leftover filling; you'll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight.
3. Remove the cake from the refrigerator, undo the springform pan and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.