Serve this up at your next alfresco dining party and it is sure to be a hit. Better make two though, because your guests will all return for seconds. (makes 12 slices)
- 2-½ cups homo milk
- 1¼ cups flour
- 5 eggs plus 4 yolks, divided
- ½ cup plus 2 tbsp. sugar, divided
- ¼ cup melted butter plus additional for brushing crepe pan
- 1 tbsp. vanilla
- ½ tsp. salt
- ¼ cup plus 1 tbsp. dry marsala wine, divided
- 1½ cups mascarpone cheese
- 1½ cups whipping cream
- ⅓ cup espresso, hot
- 2 tbsp. cocoa powder
Blend milk, flour, 5 eggs, ¼ cup sugar, butter, vanilla and salt in a blender until combined, about 30 seconds. Refrigerate at least 1 hour or up to 1 day.
Meanwhile, combine egg yolks, ¼ cup sugar and ¼ cup marsala in a medium stainless steel bowl over a medium saucepan with 1-inch lightly simmering water. Whisk constantly until tripled in volume, about 7 minutes. Remove from heat and stir in mascarpone. Set aside to cool.
Beat whipping cream on high until stiff peaks form with hand or stand mixer. Add mascarpone mixture, beating to combine. Refrigerate while making espresso mixture and crepes.
Mix espresso, remaining 2 tbsp sugar and marsala in a small bowl until sugar is dissolved, set aside to cool.
Heat 8” crepe pan over medium-high heat, brush with melted butter. Pour ¼ cup batter into pan and swirl to coat. Cook until crepe underside is golden, 1-2 minutes. Flip and continue to cook for 30 seconds. Remove to a baking sheet or plate and continue until the batter is gone (approximately 20 crepes). Cool completely.
Lay one crepe on a cake pedestal or serving dish. Brush with espresso mixture. Top with ¼ cup mascarpone mixture and spread to evenly coat crepe. Repeat layers, lightly pressing down each crepe and finishing with a crepe.
Refrigerate 3 hours or until cake is set and firm to the touch. Dust with cocoa powder or decorate with chocolate curls.