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Layered Crepes Dolci with Whipped Mascarpone and Chocolate Ganache

Thin crepes layered with whipped mascarpone cream, chilled until sliceable, then finished with chocolate ganache and fresh raspberries.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 460
Ingredients Equipment Method

Ingredients
  

1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 1/2 cups whole milk
2 large eggs
2 tablespoons unsalted butter, melted, plus extra for the pan
1/2 teaspoon vanilla extract
1 1/2 cups mascarpone cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract, for the mascarpone cream
4 ounces dark chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons unsweetened cocoa powder
Fresh raspberries, for garnish

Equipment

  • 1 shallow nonstick crespelle pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 small saucepan
  • 1 hand mixer or whisk
  • 1 offset spatula
  • 1 fine mesh sieve

Method
 

Whisk the crepe batter and rest for 30 minutes.
    Cook thin crepes and stack them as they cool.
      Whip the mascarpone, powdered sugar, and vanilla until smooth.
        Layer crepes with mascarpone cream, finishing with a plain crepe.
          Chill the torte for at least 1 hour.
            Make the chocolate ganache and pour over the top.
              Dust with cocoa powder, garnish with raspberries, and slice to serve.