Lemon Mascarpone Crepe Cake

This stunning crepe cake filled with lemon curd and mascarpone whipped cream is perfect for springtime celebrations.

Prep Time 1

Cook Time 45

Servings servings

Calories 6236

Author Annalise Sandberg

Using a vegetable peeler, remove the peel from the lemon. If necessary, use a knife to remove any of the bitter white layer (pith) from the peel. Slice into 1/4-inch wide strips.
Juice lemons and measure out 1/2 cup (125 ml). Set aside.
Place peels in a small saucepan and cover with cold water. Bring to a boil and simmer for 5 minutes. Rinse under cold water and drain.
Return peels to the pan and cover with cold water again. Bring to a boil and simmer for another 5 minutes. Rinse under cold water and drain.
Add lemon juice, 1 cup water, 1 cup of the sugar, honey, and vanilla to the pan.
Bring to a boil, stirring to dissolve sugar. Add lemon peels and cook for about 20 minutes, until syrup has thickened and lemon peels appear slightly translucent.
Let peels and syrup cool to room temperature, then chill in the fridge until ready to use.
When ready to assemble crepe cake, drain peels (save syrup if you'd like, it makes a great addition to drinks and cocktails!) and toss in remaining 1/2 cup sugar.

Combine cornstarch and water until smooth and set aside.
Add lemon juice and sugar to a small saucepan and heat over medium heat until sugar is dissolved.
In a large bowl, whisk the eggs together.
Add the lemon juice mixture to the eggs in a small steady stream while whisking constantly.
Whisk in the cornstarch mixture.
Return mixture to the saucepan and cook over medium high heat until thickened, about 5 minutes. Mixture should coat the back of a spoon.
Remove from heat and stir in the heavy cream.
If desired, pass through a mesh strainer to remove any egg clumps. Chill in the fridge completely.

In a blender, combine the flour, sugar, eggs, milk and vanilla until smooth.
Chill in the fridge for at least 30 minutes and up to overnight.
Heat a small skillet over medium heat. Add just enough butter or oil to cover the bottom.
Add 1/4 cup of crepe batter to the pan and lift and swirl pan with your wrist to coat the bottom of the pan completely with batter.
Cook for 1-2 minutes until golden brown on the bottom. Then use a spatula to loosen and flip to the other side.
Cook for about 1 minute until browned on that side.
Transfer crepe to a plate and repeat with remaining batter. You should get about 20 crepes total.
Let crepes cool to room temperature before assembling cake, or wrap in plastic and store in the fridge for up to several days if making in advance.

Beat the mascarpone cheese, whipping cream, sugar, and vanilla on high speed until thickened to medium peaks.
For best results, use immediately.

Place 1 crepe on a plate or cake stand. Cover with a thin layer of lemon curd.
Place another crepe on top. Cover with a thin layer of mascarpone cream.
Repeat with remaining crepes.
Pile the rest of the mascarpone cream on top of the crepe cake and top with the candied lemon peel.
Chill at least 30 minutes before serving. Store leftovers in the fridge for up to several days.

The candied lemon peel topping is optional but worth the effort!
If you can't find mascarpone cheese, you can use cream cheese.
Most of the components to this cake store very well in the fridge, so this is a great cake to prep in advance and assemble the day of. I spread out my prep over 3 days, just a small bit of time each day, and assembly was very quick and simple.

Recipe from Simply Citrus by Marie Asselin.