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

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

For the tiramisu mascarpone filling:

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

For the tiramisu mascarpone cream topping:

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

For the espresso syrup:

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

For the dark chocolate truffles:

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

For assembly:

• Centre a crepe in a 9 inch (20 cm) lined cake tin.
• 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.
• Continue this process of brushing, spreading and stacking until you run out of the filling.
• Set in the fridge to harden for 4 hours or overnight.
• Once set, run a warm knife to cut away any uneven crepe cake edges.
• Remove it from the tin then set it on a serving plate or platter.
• Spread the top with the tiramisu mascarpone cream and sift over extra cocoa powder.
• 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.