This showstopper is perfect if you want a fresh summery dessert! Layers of crêpes filled with a raspberry and mascarpone cream and topped with a luscious chocolate ganache. Just follow these steps and you’ll see it much easier than it looks like! * I have adapted this recipe from Martha Collison’s book Crave.
Ingredients (for a 15 cm cake):
- 1 quantity of my Favorite Crêpes Recipe
- 225 g (1 cup) Mascarpone Cheese
- 300 ml (1 and 1/4 cups) Whipping Cream
- 200 g (1 and 1/2 cups) Raspberries, fresh or frozen
- 60 g (1/2 cup) Icing Sugar
For the Chocolate Ganache:
- 175 g 60% semi-sweet chocolate, chopped
- 175 ml whipping cream
1. Mash the sugar and 3/4 of the raspberries together in a bowl.
2. Whisk the whipping cream and the mascarpone cheese together in a bowl using an electric whisk until stiff peaks form.
3. Fold the raspberry and sugar mix in the mascarpone cream.
4. Place a crêpe in a 15 cm (6 inch) springform pan and spread 2 tablespoons of the raspberry mascarpone cream on top using a palette knife. Top it with another crêpe and keep building the cake alternating between crêpe and cream until you fill the tin. Make sure the final layer is a cream layer as it will help hold the ganache anduse the rim of the cake to level the final layer of mascarpone creme.
5. Leave the tin cool in the fridge for at least 1 hour.
6. Prepare the chocolate ganache by heating the cream in a saucepan until right before it starts boiling.
7. Pour the cream onto the chocolate and let it sit for 1 minute before stirring until all the chocolate has melted and the chocolate ganache is smooth. Let it cool for 5 minutes at room temperature.
8. Run a knife around the edge of the crêpe cake to separate it from the springform and release the tin.
9. Use a wide spatula to move the cake from the base of the tin and place it on a wide plate.
10. Pour the ganache over the cake and use a palette knife to cover the sides. Decorate with the remaining raspberries then chill the cake until it is ready to serve. It cuts best after it is has been in the fridge for at least 12 hours.