Tiramisu Burrito

In a bowl, add milk, egg, sugar, flour, salt, and 2 teaspoons of melted butter. Whisk together then leave to rest for five minutes.

Place your pain over a medium heat and brush with some melted butter. Ladle one fourth of the batter into the pan then tilt the pan to spread out the batter. Cook the crêpe on the first side, release the edges with a spatula then flip. Cook until golden brown spots form on both sides and then place on a paper towel lined plate.

In a bowl, combine mascarpone double cream sugar and vanilla extract. then mix until combined. Cream should be thickened, but still soft and pillowy.

Layout two connecting crêpe then spread over some of the mascarpone cream.

In a bowl, pour Kahlúa into a cold espresso then dip in a sponge finger. Place a layer of seven dipped sponge fingers onto the top of the mascarpone cream. Top with more cream then place the final three sponge fingers.

To roll your burrito start by tucking over the sites then rolling over forward making sure edges are secure as you go. Took the top flap under the filling securing in place then finish rolling.

Dust with cocoa powder and serve immediately.