Ingredients
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2 x 400g pkts Creative Gourmet Crepes, thawed
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400g btl chocolate hazelnut spread
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250g ctn mascarpone
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250ml thickened cream
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250g punnet strawberries, halved
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125g punnet raspberries
Method
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1Place 1 crepe on a cake stand or plate. Spread with 1 1/2 tablespoons chocolate hazelnut spread. Top with a crepe. Spread with 1 1/2 tablespoons mascarpone. Continue layering with remaining crepes, chocolate hazelnut spread and mascarpone, finishing with crepe.
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2Use an electric beater to beat 160ml (2/3 cup) cream in a bowl until firm peaks form. Spoon over cake. Top with strawberries and raspberries.
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3Heat remaining chocolate hazelnut spread in a microwave-safe bowl on high for 20-30 seconds. Stir until smooth. Stir in remaining cream. Drizzle over the cake.
Source: taste.com.au
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