Steps

1. In a bowl, add all-purpose flour 100g and sugar 15g and mix.
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2. Gradually add milk 200ml in about 3 portions, being careful to avoid lumps, and mix with a whisk.
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3. Crack in egg 1 and mix further while beating.
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4. Lightly grease a skillet with a little vegetable oil for cooking the crepe dough and heat it.
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5. Pour the batter into the heated skillet, spreading it evenly, and cook over low to medium heat for 40 seconds to 1 minute.
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6. Once the dough has set and browned, flip it over, cook for 20 to 30 seconds, transfer to a plate, and let it cool.
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7. Continue to cook the remaining batter in the same way and let it cool.
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8. In a bowl, add mascarpone cheese 100g and granulated sugar 20g and mix. (Secret Tip!) If mascarpone cheese is unavailable, cream cheese can be used as a substitute.
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9. Chill the mixed mascarpone cheese and granulated sugar in the refrigerator.
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10. In a separate bowl, add heavy cream 200ml and granulated sugar 20g and whip until it becomes thick and holds soft peaks (about 70% whipped).
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11. Add the whipped heavy cream to the chilled mascarpone cheese and mix with a rubber spatula, pressing down until smooth.
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12. Prepare a storage container that can hold the crepe dough. If it's too large, cut the dough to fit the size.
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13. Line the storage container with crepe dough, spread the whipped cream evenly over the dough. Then, layer with more dough, alternating crepe dough and cream. You can also use cut-off pieces and layer them in between to create a full sheet.
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14. Once the dough and cream are layered, dust the top with a little cocoa powder.
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15. Chill the entire dish in the refrigerator and scoop it out with a spoon to enjoy. (Secret Tip!) For a more intense tiramisu flavor, drizzle with an espresso sauce or a sauce made from strongly brewed instant coffee mixed with sugar. (Secret Tip!) If storing, consume within approximately 3 days.
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