Moscato

Chocolate and Hazelnut Crepe Cake with Berries

INGREDIENTS:

• 2 x 400g pkts Creative Gourmet Crepes, thawed
• 400g btl chocolate hazelnut spread
• 250g ctn mascarpone
• 200ml thickened cream
• 250g punnet strawberries halved
• 125g punnet raspberries

Method

Place 1 crepe on a cake stand or plate. Spread with 1 1/2 tbs chocolate hazelnut spread. Top with a crepe. Spread with 1 1/2 tbs mascarpone. Continue layering with remaining crepes, chocolate hazelnut spread and mascarpone, finishing with crepe.

Use an electric beater to beat 160ml (2/3 cup) cream in a bowl until firm peaks form. Spoon over cake. Top with strawberries and raspberries.

Heat remaining chocolate hazelnut spread in a microwave-safe bowl on high for 20-30 seconds. Stir until smooth. Stir in remaining cream. Drizzle over the cake.