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Choc-hazelnut crepe cake with berries and mascarpone

  • 0:20 Prep
  • 0:05 Cook
  • 8 Servings


  • 2 x 400g pkts Creative Gourmet Crepes, thawed
  • 400g btl chocolate hazelnut spread
  • 250g ctn mascarpone
  • 250ml thickened cream
  • 250g punnet strawberries, halved
  • 125g punnet raspberries


  • 1
    Place 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.
  • 2
    Use 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.
  • 3
    Heat 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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