No-Bake Mascarpone Mille Crêpe Cake
Soft pink crêpes layered with creamy mascarpone and fresh berries make this no-bake Mille Crêpe Cake an elegant, fuss-free dessert for any celebration.
Servings: 8
Calories: 961kcal
Equipment
- Cake stand or plate
- Blender, food processor, or hand mixer
- Non-stick pan (9 inches or about 23 cm for cooking crêpes)
- Thin-edged spatula (for flipping the crêpes)
Ingredients
Crêpes
- 600 ml milk
- 100 ml beetroot juice
- 350 g all-purpose flour
- 100 g melted butter
- 3 eggs
- 2 tablespoon granulated sugar
- A pinch of salt
- 2 teaspoon vanilla essence
Cream Cheese Filling
- 500 g mascarpone or soft cheese
- 250 ml double cream (heavy cream in the US)
- 150 g icing sugar
Instructions
- Crêpes: Crack the eggs into a blender. Add the melted butter, sugar, a pinch of salt, vanilla essence, milk, and beetroot juice.600 ml milk, 100 g melted butter, 3 eggs, 2 tablespoon granulated sugar, A pinch of salt, 2 teaspoon vanilla essence, 100 ml beetroot juice
- Add the flour on top of the other liquid ingredients. Blitz everything in the blender until the batter is completely smooth and evenly colored. You can also whisk by hand in a bowl, adding the flour gradually after the liquids. Let the batter rest for 10 to 15 minutes.350 g all-purpose flour
- Heat a non-stick 9-inch pan (23 cm) over medium heat. For the first crêpe, add a splash of oil. Pour approximately ¾ ladle of batter into the pan, swirling to spread it evenly.
- Cook the crêpe for about 30 seconds per side, flipping with a thin spatula when the edges lift easily. Repeat until the batter is used up, stacking the crêpes as you go.
- Cream Cheese Filling: In a bowl, combine mascarpone or soft cheese, double cream, and icing sugar. Use a stand or hand mixer to whip the mixture for about 3-4 minutes, until stiff peaks form and the filling becomes smooth and creamy.500 g mascarpone or soft cheese, 250 ml double cream, 150 g icing sugar
- Assembling the Cake: Place the first crêpe on your cake plate or stand. Spread a layer of the cream cheese filling for crepes evenly over the crêpe. Add the next crêpe and repeat the process until you've stacked 12-15 layers of crêpes and cream.
- Once all the layers are assembled, drizzle the top with my professional-style chocolate drizzle and with homemade berry sauce that pairs perfectly with the cream cheese filling. Finish with a few fresh mint leaves for a pop of colour.
- Refrigerate the mascarpone mille crêpe cake for at least 3 hours to let the layers set before serving.
Notes
- Make sure your crepe batter is smooth and lump-free for even, thin crepes.
- Let the batter rest for at least 30 minutes to ensure tender crepes.
- Use a non-stick pan and keep the heat consistent for perfectly cooked crepes.
- Stack crepes with filling evenly to create a balanced cake.
- Chill the cake for a few hours before serving to let it set and make slicing easier.
- Mille crêpe cake rely on thin, delicate crêpes; be patient during the cooking and layering process—the final result is worth the effort!
Nutrition
Calories: 961kcal | Carbohydrates: 76g | Protein: 15g | Fat: 66g | Saturated Fat: 41g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 187mg | Potassium: 285mg | Fiber: 2g | Sugar: 38g | Vitamin A: 2392IU | Vitamin C: 3mg | Calcium: 245mg | Iron: 3mg
