Crêpes or thin pancakes are stacked together with whipped cream and lemon curd. I used Marcels Gluten-free Pancakes.
|1 ½ cups||Cream|
|2 Tbsp||Icing sugar|
|¾ cup||Lemon curd|
|12||Crepe, or thin pancakes (Main)|
|2 cups||Raspberries (Main)|
|½ cup||Pistachios, shelled and halved|
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- Whip the cream together with the icing sugar until thick. Fold in the lemon curd.
- Place one crêpe on a serving plate and spread with about 3 tablespoons of the whipped cream mixture. Place another crêpe on top and repeat until all the crêpes are in a stack. Leave the top cream-free.
- The stack may be covered and refrigerated for a day — or frozen.
- To serve, place on a flat plate. Top with the raspberries and pistachio nuts. Serve the cake cut into small wedges.