If you grew up loving Kinder’s Maxi King, this dessert might just take you back. Layers of soft cocoa crêpes, a whipped coffee-mascarpone filling, crunchy peanuts, and homemade caramel—all rolled into one silky, sliceable beauty. And the best part? For this roll you don’t even need an oven.
Let’s turn simple ingredients into a café-style showstopper that tastes like your childhood, only better.
Ingredients
Cocoa Crêpes
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 40 grams granulated sugar
- A pinch of ground cinnamon
- 300 milliliters milk
Coffee Mascarpone Filling
- 500 grams mascarpone
- 5–6 tablespoons powdered sugar (adjust to taste)
- 1 double shot of quality espresso
- 1 teaspoon finely ground fresh coffee beans
- 50 grams ground roasted peanuts (to sprinkle on top of cream)
Caramel
- 100 grams granulated sugar
- 80 grams heavy cream (room temperature)
- 20 grams unsalted butter
Chocolate Ganache Topping
- 100 grams dark chocolate
- 30 grams heavy cream
- 50 grams ground roasted peanuts (for garnish)
Instructions
1. Make the Cocoa Crêpes:
In a mixing bowl, whisk together the flour, cocoa powder, sugar, and a pinch of cinnamon. Slowly pour in the milk, whisking continuously until smooth and lump-free. Heat a non-stick pan and cook your crêpes one by one over medium heat, flipping each when bubbles appear. You should get about 8–10 crêpes. Let them cool completely.
2. Prepare the Caramel:
In a saucepan over medium heat, melt the sugar slowly until golden brown and fully dissolved. Remove from heat and carefully whisk in the room-temperature cream and butter until smooth and silky. Let cool slightly.
3. Make the Coffee Filling:
In a large bowl, beat the mascarpone with powdered sugar until fluffy. Slowly add the cooled espresso and finely ground coffee beans. Chill until slightly firm.
4. Assemble the Roll:
Lay a large sheet of parchment paper on your work surface. Arrange the cooled crêpes into a large rectangle — place them side by side, slightly overlapping, to create one even layer (about 2 crêpes wide and 4–5 long depending on size).
Spread the coffee mascarpone filling evenly across the entire surface. Drizzle the homemade caramel generously on top, then sprinkle over the crushed roasted peanuts.
Gently roll the whole sheet of crêpes into a log, starting from the shorter edge. Use the parchment paper to help you roll tightly. Wrap the roll and chill in the fridge for at least 2 hours before adding the glaze.
5. Prepare the Ganache:
Melt the dark chocolate with cream until smooth and pourable. Let it cool slightly, then drizzle it over the chilled crêpe roll. Sprinkle with crushed peanuts and pour over the caramel.
To Serve:
Slice the roll into thick rounds and serve cold. It’s sweet, bitter, nutty, and just the right amount of creamy. Keep it stored in the fridge—but it probably won’t last long.
If you try it, tag your creations on Instagram with #massylicious – I love seeing your kitchen magic!