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.
Lightly spritzed showing an attractive floral aroma with hints of musk. A luscious palate with sweet mouth-filling tropical fruits.