Lemon Mascarpone Crepe Cake
Layers of light, fluffy, lemony mascarpone cream and soft homemade crepes create the ultimate spring-time dessert. Lemon Mascarpone Crepe Cake is like a bite of pure citrus heaven, airy and smooth. The most perfect way to end any occasion.
Happy Friday! It’s here again, thank the heavens. This was seriously the longest week ever but at least it was filled with tasty morsels every single day for Brunch Week! It’s been raining nonstop for as long as I can remember. Not down pouring but cold, damp, drizzly with the occasional thunderstorm and some soaking rain thrown in for good measure. (This is the reason my cinnamon rolls look so hideous.) I’m really done with the rain. I have flowers and herbs to plant in my yard….solar lanterns to hang, throw pillows to toss around and picnics to photograph. It’s time for the sun to emerge from those thick, stupid clouds. Yes….the clouds…they are stupid. So, in the meantime, I made my own version of sunshine with a brightly flavored Lemon Mascarpone Crepe Cake. It’s spectacular and tastes like a dozen rays of sunlight. Very much needed sunlight.
This Lemon Mascarpone Crepe Cake is made in the same way as this Strawberry Cream Crepe Cake. It’s simple and stunning and completely amazing in every way. Light and airy, the pastry cream filling is not exactly pastry cream. It’s less heavy and filling making this a cake so light you’ll think you could polish off the whole thing yourself.
To create the pastry cream that’s not really pastry cream…I whipped together a bit of heavy cream, mascarpone cheese and lemon curd which made the most amazingly creamy lemon concoction ever. I then layered it in between each and every lemony crepe. I used my Basic Crepe Recipe and added just a splash of lemon extract….it’s simply perfect. You would think that this crepe cake would be overpowered with lemon flavor but it most certainly is not. It’s the most subtly explosive lemon flavor you’ll ever taste….if that makes any sense at all.
If you haven’t noticed already, I’m totally in love with this new lemon curd recipe and have found about 2 dozen ways to use it other than this Lemon Mascarpone Crepe Cake. Like stuffed into these lovely little cupcakes and these stunning cheesecake parfaits. And with Mother’s Day right around the corner…I mean, like just two days away (Don’t forget about MOM!), any of these desserts would be such a wonderful surprise…especially if you do all the dishes, too.
Lemon Mascarpone Crepe Cake #BrunchWeek
- For the crepes:
- 4 eggs
- 2 cup half and half
- 1/2 cup water
- 2 cup all purpose flour
- 6 tablespoons unsalted butter melted
- 1/4 teaspoon kosher salt
- 3 tablespoons Dixie Crystals Granulated Sugar
- 1 teaspoon Nielsen-Massey Lemon Extract
- For the Lemon Mascarpone Cream Filling:
- 1 cup lemon curd
- 8 ounces mascarpone cheese
- 3/4 cup heavy cream
- 3 tablespoons Dixie Crystals Powdered Sugar
- 2 tablespoons granulated sugar
- For the crepes:
- Place all ingredients in a blender and combine until smooth.
- Allow the batter to rest for 1 hour.
- Heat a small non-stick skillet over medium heat.
- Melt 1 teaspoon butter in the pan.
- Pour 1 ounce of the batter into the center of the pan and swirl with a spatula to spread evenly. Cook for 30 seconds and flip. Cook for an additional 15 seconds and transfer to a baking sheet. Be sure the crepe is flat so it can cool.
- Repeat with remaining batter. After the crepes have cooled completely, stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a cooling rack before carefully peeling apart.
- In a large bowl, beat the lemon curd, mascarpone cheese, heavy cream and sugar until light and fluffy. Set aside.
- Assemble the cake by placing one crepe on a flat surface such as a platter or cake stand.
- Spread 1 heaping tablespoon of cream in a thin layer over the crepe. Top the cream with another crepe being sure there are no wrinkles and the crepe lays flat. Repeat with the remaining cream and crepes.
- Lightly cover with plastic wrap and transfer to the refrigerator for 4 hours or overnight.
- Remove the plastic wrap and sprinkle the top of the cake with the turbinado sugar. Using a kitchen torch, melt the sugar to create the crispy top. Decorate with the remaining lemon Mascarpone cheese.