Name: Blood orange curd crêpe cake
Total time: 1 h
Yield: Serves 8-10
Ingredients: 200g mascarpone; 200ml double cream; 1 tbsp icing sugar; 1 tsp vanilla bean paste; 1 blood orange, zested and cut into rounds; 300ml semi-skimmed milk; 100g plain flour; 2 eggs; 1 tbsp melted unsalted butter, plus extra for frying; 4 egg yolks; 2 blood oranges, zested and juiced (you will need 150ml juice); 150g caster sugar; 50g cold unsalted butter, cubed

A black cake stand topped with a crepe cake, whipped cream and blood orange slices

200g mascarpone
200ml double cream
1 tbsp icing sugar
1 tsp vanilla bean paste
1 blood orange
zested and cut into rounds

CRÊPES

300ml semi-skimmed milk
100g plain flour
2 eggs
1 tbsp melted unsalted butter
plus extra for frying

CURD

4 egg yolks
2 blood oranges
zested and juiced (you will need 150ml juice)
150g caster sugar
50g cold unsalted butter
cubed

Method

step 1
For the curd, put all the ingredients in a heatproof bowl over a pan of simmering water and whisk over a medium heat until the butter melts and the curd thickens to coat the back of a spoon. Whisk for 3-4 minutes more until it’s the consistency of custard. Remove from the heat, cover with baking paper and cool.
step 2
For the crêpes, blitz everything with a pinch of salt in a blender until it’s the consistency of single cream. Rest for 15 minutes.
step 3
Brush 1 tsp of melted butter around a non-stick crêpe or 15cm frying pan. Add a small ladle of the batter and tilt the pan to thinly coat. Cook for 1-2 minutes, then flip and cook for 1 minute until light brown. Repeat with the remaining batter to make 12 crêpes. Cool slightly. Whisk together the mascarpone, cream, sugar and vanilla until softly whipped.
step 4
Stack the crêpes on a plate, spreading a thin layer of the filling and a drizzle of curd between each, finishing with a layer of filling. Chill for 1 hour or up to 24 hours. To serve, decorate with the orange slices, more curd and the orange zest.