Spring is here! It's so wonderful when the weather starts to get warmer, the grass starts getting lush and green. and the sky takes on that wonderful blue color that instantly puts a smile on your face. This year we started spring visiting Fredericksburg a beautiful German town in the Texas Hill Country with German style houses, great restaurants, rich and diverse history, delicious wine but what I love most about Fredericksburg is the lush and beautiful green countryside bursting with wildflower in vivid reds, oranges, yellows, pinks, purples and of course blue (bluebonnets the official flower of Texas are blue!). To celebrate spring I will be doing a ‘Spring Freshness Series’. Join me this spring for a fresh and delicious culinary journey around the World!
Preparation time: 30 minutes
Refrigeration time: 4 hours
Total time: 4 hours 30 minutes
Ingredients (serves 12)
24 sweet crepes
8 ounces mascarpone cheese
2 cups sliced fresh strawberries, divided
3/4 cup heavy cream
2 tablespoons confectioners' sugar
¼ cup blueberries
¼ cup raspberries
Set aside ½ cup of strawberries
Blend the mascarpone cheese and 1 ½ cups of strawberries together in a blender or food processor until smooth, set aside.
In a bowl, whip the heavy cream and confectioners’ sugar with a mixer until fluffy
Add the strawberries and mascarpone cheese mixture and mix for one minute
Set aside ½ cup of the cream mixture
Assemble the cake by placing one crepe on a flat surface such as a platter or cake stand. Spread 1 heaping tablespoon of cream in a thin layer over the crepe. Top the cream with another crepe being sure there are no wrinkles and the crepe lays flat. Repeat with the remaining cream and crepes.
Spread the mixture that was set aside over the cake and around the sides of the cake using an icing spatula until smooth
Lightly cover with plastic wrap and transfer to the refrigerator for 4 hours or overnight
Cut the strawberries into halves, remove the plastic wrap and decorate the cake with the strawberries, raspberries and blueberries