Ricotta & Mascarpone
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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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
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In a cold bowl, add heavy cream, confectioners’ sugar, and vanilla and coconut extract. Whip until soft peaks form and place in fridge.
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In another bowl, whip coconut cream, Mascarpone, and limoncello until soft peaks form.
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Fold whipped cream from Step 1 into coconut cream from Step 2. Cover with plastic wrap and refrigerate for a minimum of 90 minutes.
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Grease a 9-inch springform pan with unsalted butter.
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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.
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Use a paring knife to release the crepe cake from the springform pan and remove to a serving plate.
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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
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments