Vanilla Bean Crepe Cake

For filling: In a medium mixing bowl, beat the mascarpone cheese, 2/3 cup powdered sugar, 1/3 cup whipping cream and 2 teaspoons vanilla bean paste with an electric mixer on medium speed until well combined. Place one crepe on a cake plate. Spread 1/4 cup of the filling almost to the edge of the crepe. Repeat with remaining crepes and filling, stacking as you go and ending with a crepe. (We found it easiest to spread filling on the crepes while they were on a flat surface, then lay them on the cake.) Chill, loosely covered, for at least 4 hours or up to 24 hours.

To serve, remove cake from refrigerator. In a chilled medium mixing bowl, beat 1/3 cup whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla bean paste with an electric mixer until soft peaks form (tips curl). Top cake with whipped cream and 1 cup berries. Pass remaining berries.