Mille-Crepe Cake | RICARDO
With lashings of white chocolate mascarpone cream, lemon zest and paper-thin crepes, we could eat a thousand layers of this light-as-air dessert.
Ingredients
- 6 oz (170 g) white chocolate, chopped
- 2 cups (500 ml) 35% cream
- 1/2 lemon, zest finely grated
- 1 cup (250 g) mascarpone
- 1 1/2 cups (210 g) unbleached all-purpose flour
- 3 tbsp (40 g) sugar
- 1/4 tsp salt
- 3 eggs
- 2 1/4 cups (560 ml) milk
- 1/2 tsp (2.5 ml) vanilla extract
- Icing sugar, to taste
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