Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Mascarpone Coconut Crepe Cake

INGREDIENTS

1 cup Heavy whipping cream
½ cup Confectioners’ sugar
1 tsp. Vanilla extract
1 tsp. Coconut extract
1 14 oz. can coconut cream
2 cups Galbani Mascarpone Cheese
2 tbsp. Limoncello, cold
10–15 Ready-to-use, 9-inch French crepes
  Unsalted butter to grease springform pan

GARNISH

  Toasted coconut flakes
  Edible gold stars

METHOD

  1. In a cold bowl, add heavy cream, confectioners’ sugar, and vanilla and coconut extract. Whip until soft peaks form and place in fridge. 

  1. In another bowl, whip coconut cream, Mascarpone, and limoncello until soft peaks form. 

  2. Fold whipped cream from Step 1 into coconut cream from Step 2. Cover with plastic wrap and refrigerate for a minimum of 90 minutes. 

  3. Grease a 9-inch springform pan with unsalted butter. 

  4. Lay one crepe down on the bottom of the springform pan, then top with ¼ cup of the filling. Using a mini offset spatula, spread the filling into an even layer. Continue this process until all the crepes have been used. 

  5. Use a paring knife to release the crepe cake from the springform pan and remove to a serving plate. 

  6. Spread remaining cream over entire cake and garnish with toasted coconut and edible gold stars.

DONATELLA’S TIP:  Packages of ready-to-use French crepes are available in most grocery stores. They’re an excellent time saver that doesn’t impact the quality of the cake!

Pairings

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