Lemon Pash 'N' Mango Crepe Torte
This recipe appears in my second hardcover cookbook, Keeping it Simple, and truly is simple. Trust me. Get the crepes done (the hardest part) and you are practically a genius! An easy and elegant dessert with amazing presentation. Use the most perfect mangoes you can find and you will be amazed at how beautiful this can look. Did I mention it tastes pretty all right as well? Thank you Tenina...(I can’t hear you!)
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Need
- 1 quantity Passionfruit Lemon Curd
- 1 quantity Basic Crepe Batter Basic Crepe, Popover, Yorkshire Pudding Batter
- 2 Teaspoons vanilla bean paste
- 2-3 fresh mangoes, sliced thinly
- 500 Grams cream
- 30 Grams sugar
- Additional passionfruit pulp for garnish
Do
- 1
Make Passionfruit Lemon Curd ahead and make sure it is completely cold before proceeding.
- 2
Make Basic Crepe Batter, adding 1 tsp vanilla bean paste to the mixture. Cook entire mixture in a buttered frypan, in as many thin crepes as possible. Make sure the crepe size will snugly fit your springform tin of choice.
- 3
Line the base of the springform tin with baking paper and set aside.
- 4
Cool crepes and prepare mango.
- 5
Assemble torte by spreading Passionfruit Lemon Curd on a crepe and placing into prepared tin and repeating until all crepes are used. Approximately every third crepe include a layer of sliced mango.
- 6
Top with a crepe without curd and place a piece of baking paper on top. Put a plate onto the paper and weight it down with something heavy. Leave in refrigerator for several hours.
- 7
To finish, place cream, sugar and remaining vanilla bean paste into Thermomix bowl and whip 20-30 sec/Butterfly/speed 4 or until soft peaks form.
- 8
Unmould the torte and place onto a serving platter.
- 9
Spread the top with cream, garnish with sliced mango and passionfruit pulp. Serve immediately.
More
You need a springform tin that is slightly smaller than the size of the pan you use to cook the crepes. Smaller is better on this occasion as you will get a higher more impressive torte if the circumference is smaller.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
