Long Island Tiramisu Iced Coffee Pancake Cake with Chef Coco

RICHMOND, Va. — Sequoia “Chef Coco” Ross of Favor Entertainment Company always brings the flavor when she visits Virginia This Morning. Today is no exception! This spectacular cake combines so many of our favorite things and the coffee has a little kick! For more information, visit Chef Coco’s website.

Long Island Iced Coffee

2 oz – dark rum, golden tequila, Kahlua, Bailey’s Irish Cream and vodka, 16 oz – cold brew

Shake everything in a tightly closed mason jar. Pour over ice and enjoy! For 2

Tiramisu pancake cake



1 cup cake flour, 1 cup all-purpose flour, ¼ cup powdered sugar, 2 teaspoons kosher salt

4 large eggs, 5 large egg yolks, 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, 2 cups whole milk, 3 tablespoons pure vanilla

Tiramisu filling:

2 tsp espresso powder (instant coffee), 2 tsp water, 1¼ cup powdered sugar

4 cups mascarpone cheese, 1/4 cup coffee liqueur, ¼ cup natural cocoa powder (for dusting)


In a large bowl, sift together the cake flour, all-purpose flour and sugar. Whisk the salt. In another medium bowl, whisk together eggs and egg yolks. Add egg mixture to flour mixture and whisk until smooth. In a slow stream, whisk the butter, then the milk and pure vanilla until the batter is smooth (if there are lumps, strain the batter through a fine-mesh sieve and into a medium bowl) . Cover the bowl with plastic wrap and refrigerate for 1 hour.

Line a baking sheet with parchment paper. Heat an 8-inch nonstick skillet over medium-high heat. Gently stir the pancake batter, then pour ¼ cup batter into the pan. Holding the pan by the handle, tilt and turn the pan to quickly spread the batter. Cook crepe until golden brown, about 1 ½ minutes. Turn the pan slightly to loosen the pancake, then flip the pancake with a spatula. Cook the other side until golden brown, about 30 seconds, then slide the crepe onto the parchment-lined baking sheet. Repeat until all pancakes are done @ 20 total pancakes. Refrigerate pancakes on baking sheet until completely cooled, at least 2 hours or overnight.

Prepare the tiramisu filling:

In a standing bowl, beat the icing sugar, mascarpone and coffee liqueur. (Use paddle on low speed until well blended.) Dissolve espresso powder with water. Stir in cheese mixture.

Take the pancakes out of the fridge. Add 1 crepe to the bottom of an 8-inch springform pan so it lies flat. Add ¼ cup of the tiramisu filling to a piping bag and spread the filling over the pancake. Repeat with filling and pancakes until you reach the top of the springform pan. Refrigerate remaining filling; you will use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight.

Take the cake out of the fridge, unscrew the springform pan and place it on a cake plate. Spread the rest of the tiramisu cream on top of the cake. Sift the cocoa powder over the top of the cake. Slice and serve.

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