When did being vanilla become an insult? This stack of golden crepes and creamy mascarpone is simple, elegant and deceptively delicious. Supermarket crepes are larger than homemade ones, so if you use purchased, you'll need to make an extra half-batch of filling, or just make a cake with fewer layers.

Source: Midwest Living

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Recipe Summary

hands-on:
45 mins
total:
4 hrs 45 mins
Servings:
8
Yield:
1 cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*Shopping Tip

Mascarpone is an Italian cheese similar to cream cheese minus the tang. Its buttery richness really shines in this cake, and we found in testing that cream cheese just didn’t compare. Mascarpone can be expensive, so shop around. (Locally, we’ve found the best prices at Trader Joe's.)

**Shopping Tip

Vanilla bean paste is available online or at specialty stores. (Nielsen-Massey is a reliable brand.) Use it in pale desserts where you want to see telltale specks of vanilla seeds.

Nutrition Facts

549 calories; total fat 42g; saturated fat 25g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 180mg; sodium 207mg; potassium 133mg; carbohydrates 32g; fiber 2g; sugar 17g; protein 7g; trans fatty acidg; vitamin a 1509IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 43mcg; vitamin b12mcg; calcium 141mg; iron 1mg.

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