Start by making your favorite crepe batter and cooking them on a non-stick skillet over medium heat for about 2-3 minutes on each side, or until lightly golden. Aim for 8-inch crepes to achieve the perfect size for layering. Once cooked, set the crepes aside to cool completely, stacking them with parchment paper in between to prevent sticking.

In a large mixing bowl, combine softened cream cheese, condensed milk, and espresso, whisking vigorously until the mixture is smooth and well incorporated.

Gradually add the very cold heavy whipping cream to the bowl and whisk it until soft peaks form, which should take about 3-5 minutes. Reserve about 2 cups of this whipped cream for frosting the exterior of the cake later and gently fold the remaining whipped cream into the cream filling mixture.

Line a springform pan with plastic wrap for easy removal. Begin your layering: place one crepe at the bottom, generously spread a layer of the cream filling over it, and dust with a light sprinkling of cocoa powder. Repeat this process until all crepes and filling are used.

Once all layers are assembled, cover the cake with plastic wrap and place it in the refrigerator to rest for at least 24 hours.

After the resting period, carefully remove the Tiramisu Crepe Cake from the springform pan. Use the reserved whipped cream to frost the top and sides, giving it a smooth finish. Finally, dust the top with cocoa powder.