Lemon Pash 'N' Mango Crepe Torte

Serves 8-10
by Tenina Holder

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!)

Need

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 TM 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.

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