Choc-hazelnut crepe cake with berries and mascarpone

Method

• 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.