Prepare the crepes using a standard recipe, ensuring they are around 8 inches in diameter. Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a small amount of batter into the pan, swirling to coat evenly. Cook for about 1-2 minutes until the edges lift and the surface is set. Flip and cook for an additional minute. Repeat until all the crepes are done, stacking them on a plate to cool.

In a large mixing bowl, combine the cream cheese, condensed milk, and espresso, beating them together until the mixture is smooth and fully incorporated.

Take your cold heavy whipping cream and whip on high speed until soft peaks form, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture until just combined.

Line the bottom of a springform pan with plastic wrap for easy removal. Place one crepe at the bottom, spread a layer of cream filling over it. Repeat this process, alternating between crepes and the cream mixture, dusting cocoa powder between layers.

Cover the assembled cake with plastic wrap and refrigerate for at least 24 hours.

After chilling, carefully remove the cake from the pan, frost the top with the reserved cream filling.

Dust the top of your Tiramisu Crepe Cake with cocoa powder and serve chilled.