Crêpes Cake with Lemon Curd

~3 hours (includes chilling) • Servings: 8–10 slices

A light and dreamy cake made of delicate Vava Vanilla crepes, layered with airy whipped cream, hiding a tangy lemon curd heart in the middle, and finished with crunchy hazelnuts. A showstopper dessert that balances indulgence with freshness.

What you need

For the Crêpes
2 cups Dilettoso Vava Vanilla mix
2 ½ cups milk of choice
3 large eggs
3 tbsp melted unsalted butter (plus more for greasing the pan)
For the Filling
2 cups heavy cream, chilled
2 tbsp powdered sugar
1 tsp vanilla extract
1 Cup Lemon Curd Heart
For Garnish
¼ cup crushed roasted hazelnuts

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How to do it

MAKE the Lemon Curd
WHISK lemon juice, zest, sugar, eggs, and egg yolk together
Make the Crepes
WHISK together Vava Vanilla mix, milk, eggs, and melted butter until smooth.
HEAT a non-stick crepe pan over medium heat and lightly butter.
POUR in about ¼ cup batter, swirl pan to coat thinly.
COOK 1–2 minutes per side until golden.
REPEAT until you have about 18–20 crepes. Cool completely.
Make the Whipped Cream
BEAT chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form.
KEEP refrigerated until ready to use.
Assemble the Crepes Cake
PLACE one crepe on a serving plate, spread with a thin layer of whipped cream.
CONTINUE layering crepe + cream until halfway through the stack.
AT THE CENTER, spread a generous layer of lemon curd (the “heart”).
CONTINUE layering with crepes + whipped cream until all are used.
CHILL the cake in the fridge for at least 2 hours for stability.
GARNISH & Serve
TOP with extra whipped cream and sprinkle crushed hazelnuts around the top edge for crunch.
SLICE gently with a sharp knife to reveal the lemon curd heart.

Did you know?

The crepe cake, or mille crêpes, was first popularized in France, but Italians love giving it their own twist — here with Sicilian-inspired lemon curd and nutty hazelnuts for a true Dilettoso balance of dolce and fresco!

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