Ingredients

• 100 g flour
• pinch of salt
• 2 eggs
• 250 ml milk

Tiramisu cream

• 2 eggs, separated into yolks and whites
• 250 g mascarpone cheese
• 4 tablespoons powdered sugar

Chocolate sauce

• 250 ml heavy cream 30%
• 2-3 tablespoons amaretto liqueur (optional)
• 200 g dessert chocolate (or lightly bitter 50%)
• 50 g butter

Preparation

1. Pancake batter: Pour flour and salt into a bowl, add eggs and 5 tablespoons of milk. Gradually adding the rest of the milk, mix with a whisk, whisk, or mixer until the mass is smooth. Cover the bowl with a cloth and set aside for 30 minutes. Fry the pancakes on a well-heated small non-stick pan, each on 1-2 teaspoons of oil.
2. Tiramisu cream: Beat the egg yolks with powdered sugar into a fluffy cream for about 5-8 minutes. Add the mascarpone cheese and mix or blend. Beat the egg whites to very stiff peaks, combine with the mascarpone mixture. Keep in the refrigerator until spreading on the pancakes.
3. Chocolate sauce: In a small saucepan, bring the cream together with amaretto to a boil, remove from heat, add the broken chocolate and crumbled butter. Set aside for 5 minutes, then mix into a smooth sauce.
4. Warm the pancakes. Spread with cream and dust with cocoa through a sieve. Fold into triangles and serve drizzled with hot chocolate sauce.