For the crepes (This mixture deliberately makes more crepes than you need, giving you the opportunity to pick the best ones for layering.):

1. Place all the ingredients in the bowl of a food processor or blender and blitz to combine well.
2. The mixture should be the consistency of heavy cream.
3. Brush a 9 inch (20 cm) non-stick frypan with melted butter and place over a low heat until the butter begins to bubble.
4. Using a ladle as a measure (or roughly ¼ cup), pour the batter into the pan.
5. Swirl the batter with the pan lifted over the stove until the bottom of the pan is thinly coated.
6. Place back on the stove and cook the crepe for roughly 30 seconds on each side or until set.
7. Repeat this process until all the crepe batter is used.
8. Allow the crepes to cool before assembly.

For the tiramisu mascarpone filling:

1. Whip the mascarpone on a medium speed using a hand or stand mixer.
2. Gradually add in the icing sugar.
3. Once the mixture is just combined, gradually pour in the vanilla and Kahlua followed by the cocoa powder.
4. Whip until thickened and combined.

For the tiramisu mascarpone cream topping:

1. Whip the heavy cream until it forms stiff peaks.
2. In a separate bowl, whisk together mascarpone, icing sugar, vanilla, Kahlua and cocoa.
3. Gently fold the whipped cream into the mascarpone mixture.

For the espresso syrup:

1. In a small saucepan set over medium heat, bring all the ingredients to a light boil.
2. Lower the heat and let the mixture simmer for five minutes and all the sugar has dissolved.
3. Set aside to cool.

For the dark chocolate truffles:

1. Roughly chop the chocolate and place it in a medium bowl over a pan of simmering water.
2. Melt until smooth then remove from heat and let cool to room temperature.
3. Once cool, transfer the bowl to the fridge to set until the chocolate is thick and has a rollable resistance, roughly 1 ½ hours.
4. Once thickened, roll the chocolate into tablespoon sized balls then roll in cocoa powder.

For assembly:

1. Centre a crepe in a 9 inch (20 cm) lined cake tin.
2. Using a pastry brush, lightly coat the first crepe with the espresso syrup then thinly spread a tablespoon of the tiramisu mascarpone filling and top with another crepe.
3. Continue this process of brushing, spreading and stacking until you run out of the filling.
4. Set in the fridge to harden for 4 hours or overnight.
5. Once set, run a warm knife to cut away any uneven crepe cake edges.
6. Remove it from the tin then set it on a serving plate or platter.
7. Spread the top with the tiramisu mascarpone cream and sift over extra cocoa powder.
8. Garnish the top of the cake with the truffles piping the remaining tiramisu mascarpone cream to stick them down. Chill in the fridge until ready to serve.