Triple Berry Crepe Cake

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Think of a sunlit morning in Florence, where delicate crepes are stacked high, layered with fluffy whipped cream and fresh berries. This Triple Berry Crepe Cake, made with Dilettoso’s Bella Berry Amore Mix, is a masterpiece of flavor and elegance. It’s the kind of dessert that belongs on a gingham tablecloth, surrounded by laughter and espresso.

What you need

1 cup Dilettoso’s Bella Berry Amore Mix
2 tbsp melted butter
2 eggs
A pinch of salt
1 cup milk
1 tsp vanilla extract
Powdered sugar for topping
Berries for topping
Whipped cream for filling

How to do it

MIX the Bella Berry Amore Mix, salt, and eggs until combined, then add your butter, milk, and vanilla and continue to mix until you have a very thin batter with minimal lumps.
HEAT a crepe pan or other nonstick on medium heat. Once hot, butter the pan slightly then add about 1/3-1/2 cup batter to the pan, and swirl it around until you have a very thin circular layer.
COOK for about a minute then carefully flip and cook for another 30 seconds before removing from the pan. Cook all of the batter this way until you have a stack of crepes (at least 5 or 6 but more is fine).
COOL crepe layers before layering the cake.
COVER one crepe at a time with a layer of whipped cream, stacking as you go. (See "Did you Know" for instructions on how to make homemade whipped cream).
FINISH the layers with a crepe on top, then dust with powdered sugar, and another dollop of cream. Then finish with your choice of fresh berries.
REFRIGERATE for at least 15 minutes for best results, then slice and enjoy!

Did you know?

You can make whipped cream by combining 1 cup of heavy cream, 2–3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract in a mixing bowl. Whip the mixture until it becomes thick and creamy, but be careful not to overwhip, as it can quickly turn into butter.

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