Strawberry and Chocolate Hazelnut Crêpe Cake

Cooking Steps

1. 1

   Using a handheld mixer, mix 2 cups of heavy cream, mascarpone, and hazelnut spread on medium speed until fully combined and smooth.

2. 2

   To assemble, turn over the package to use the last crêpe first, allowing each crêpe to remain as moist as possible while covered by a plastic divider.

3. 3

   Lay one crêpe on a cake plate and use an offset spatula to cover crepe with a thin layer of chocolate hazelnut mixture, about 3 tablespoons, leaving about 1/2-inch border. Cover with another crêpe and repeat for 30 layers.

4. 4

   Cover crêpe cake with plastic wrap and chill in the refrigerator for up to 8 hours.

5. 5

   When ready to serve, remove from refrigerator for at least 30 minutes to allow the cake to come to room temperature. Use a handheld or stand mixer, fitted with a whisk attachment, to whip cream on medium speed until stiff peaks form. Top crêpe cake with remaining whipped cream, sliced strawberries, and chopped hazelnuts.