Chocolate Almond Tiramisu Crepes

READY IN: 25mins
Recipe by Wildflour

Simply decadent! But don't tell your guests it's low-cal, they'll never know the difference and thank you later!

Top Review by Tinkerbell

I used homemade crepes & had to make homemade ladyfingers. I was already baking the cake for the ladyfingers when I realized I had made an angel food instead of sponge cake but I think it tasted just fine in the end. The filling itself I thought was pretty bland & could use a bit more chocolate, but once it was rolled up in the crepes with the "ladyfingers" it was very nice. Besides having to make two recipes before I could make this one, it's a quick & easy dessert to whip up & looks fabulous plated. Thanks for sharing your creation, Wildflour! Made for Hidden Gems.

Ingredients Nutrition

  • Filling

  • 8 ounces mascarpone cheese, room temp
  • 14 cup sugar-free Cool Whip, thawed
  • 2 tablespoons sugar-free chocolate syrup, Hershey's
  • 1 teaspoon pure vanilla extract
  • 14 teaspoon almond extract
  • Rest of ingredients

  • 4 prepared crepes, warmed
  • 4 ladyfingers
  • 1 cup brewed coffee (warm or chilled)
  • 1 fluid ounce brewed espresso (warm or chilled)
  • 1 teaspoon Splenda granular (or to taste for sweetness)
  • 1 teaspoon pure vanilla extract
  • 14 teaspoon almond extract
  • 1 cup sugar-free Cool Whip
  • 4 tablespoons sugar-free chocolate syrup, Hershey's
  • 1 teaspoon unsweetened cocoa powder
  • 4 fresh cherries, with stems remove pits, warn guests
  • 4 tablespoons sliced almonds


  1. In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
  2. Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
  3. Set aside or chill if desired.
  4. Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
  5. Divide filling and place evenly down center of each crepe.
  6. One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
  7. Place each Lady Finger on top of filling down center of each crepe.
  8. Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
  9. Drizzle each with 1 Tbl. s/f chocolate syrup.
  10. Top each with a 1/4 cup s/f Cool Whip.
  11. Sprinkle each with sliced almonds.
  12. Top each with a fresh cherry.
  13. Sprinkle each with cocoa powder.
  14. Serve immediately.
  15. Serves 2-4.
  16. *If pits are not removed, please warn guests!

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