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Choc-hazelnut crepe cake with berries and mascarpone
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Create a decadent dessert in no time with just a few simple steps.
Ingredients:
  • 2 x 400g pkts Crepes, thawed
  • 400g btl chocolate hazelnut spread
  • 250g ctn mascarpone
  • 250ml thickened cream
  • 250g punnet strawberries, halved
  • 125g punnet raspberries
Instructions:
  • Start by laying down a crepe on a cake stand or plate, then generously spread 1 1/2 tablespoons of chocolate hazelnut spread. Add another crepe on top and spread 1 1/2 tablespoons of mascarpone. Repeat this layering process with the remaining crepes, chocolate hazelnut spread, and mascarpone, ending with the final crepe on top.
  • In a bowl, whip 160ml (2/3 cup) cream with an electric beater until stiff peaks form. Spread over cake and garnish with strawberries and raspberries.
  • Warm the remaining chocolate hazelnut spread in a microwave-safe bowl for 20-30 seconds on high until smooth. Mix in the remaining cream and drizzle over the cake.

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