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Yield: One 8-inch cake
Cook Time: 40 minutes (plus 5 hours chilling)
Recipe adapted from Francisco Migoya of Hudson Chocolates, Poughkeepsie, New York
INGREDIENTS
Crêpes
¾ cup plus 2 tablespoons cake flour
¾ cup plus 1 tablespoon all-purpose flour
¼ cup granulated sugar
2 teaspoons kosher salt
4 large eggs
5 large egg yolks
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
2 cups whole milk
3 tablespoons Armagnac or cognac
Nonstick pan spray
Tiramisu Filling
1¼ cups confectioners’ sugar
4 cups mascarpone cheese
½ cup sweet Marsala wine (or half as much rum or coffee liqueur)
¼ cup natural cocoa powder
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 moonsta693
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