Lemon Mascarpone Cream Crepe – Cheap Easy & Healthy Party Dessert Idea For Kid


To make the Crepe:

  1. Combine the flour, eggs, milk, mascarpone, salt and powdered sugar into a blender and give it a good whiz until smooth. Turn the heat to medium low and ladle 1/4 cup of batter onto a 10″ non-stick pan. Let the crepe almost cook entirely through before turning it over. It should take about 90 seconds on the first side.
  2. Use a rubber spatula and your fingers to turn the crepe over. Cook for another 10-15 seconds and place the crepe on a foil lined baking sheet. Continue making crepes, piling them on top of each other – remember that the cream will add height to your stack. Allow to cool for a few hours before assembling with the pastry cream. It can even cool, unwrapped on the kitchen counter, overnight.

For the lemon mascarpone cream:

  1. Combine the whipping cream and caster sugar and whisk until it forms soft peaks. Set it aside. In another mixing bowl, mix the mascarpone, lemon curd, and limonchello until blended. Gently fold the whipped cream into the mascarpone mixture. The cream should be light and smooth.

To garnish:

  1. Once your crepes have completely cooled, place the first layer onto a cake stand. Give it a dollop of cream and spread it evenly.Continue adding layers of crepes and cream until you’ve reached your desired height.
  2. Top it off with a pile of fresh raspberries and a dusting of powdered sugar.

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