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Lemon Mascarpone Crêpe Cake with Fresh Berries
Date: May 23, 2016
  • Cream Filling Ingredients:
  • 1-1/2 cups heavy cream
  • 3-4 tbsp. powdered sugar
  • 5 oz. mascarpone
  • 1 tsp. vanilla extract
  • 10 oz. lemon curd (room temperature)
  • Assembly Ingredients:
  • 20 crepes
  • 1 quart fresh berries
  • 1 cup toasted coconut
  • Powdered sugar for sprinkling
  • Fresh mint
Preparation Steps:
  1. Cream filling:
  2. 1) Whip heavy cream in mixer (using whisk attachment) until soft peaks form.
  3. 2) Flavor with powdered sugar and vanilla.
  4. 3) Whip in mascarpone.
  5. 4) Fold one third of whipped cream into lemon curd with a rubber spatula until thoroughly combined.
  6. 5) Gently fold cream-curd mixture into remaining whipped cream.
  7. Assembly
  8. 6) Place one crepe on a cardboard cake board.
  9. 7) Spread a thin layer of the filling on the crepe (approximately 3 tbsp.). Top with another crepe and press the filling, spreading it evenly. Top with another crepe and filling. Repeat with remainder of crepes and filling, leaving the final crepe plain
  10. 8) Place the cake on a pedestal cake plate and let it rest for 30 minutes. Top with berries and toasted nuts. Sprinkle with powdered sugar and garnish with mint. Slice into wedges and serve.

Yield: 12-16 servings

Follow steps 1-5 for instructions on how to make the cream filling and steps 6-6 for the instructions on how to assemble the cake.