Light, luscious and stacked with pancakes, this dessert is a triumph.
Think European desserts and even breakfasts; this is an absolute must-try. As the year goes on, use other fruits. Try feijoas or lightly stewed rhubarb.
- First, get the pancakes made. Place the flour, eggs and sugar into a bowl. Add the milk and vanilla and whisk until smooth.
- Heat a large frying pan to medium heat. Add a little butter, then pour a quarter cup of batter, swirling it around the pan. Cook for 3 or 4 minutes, then flip for a couple more minutes. Remove and cook the remaining batter. Cool the pancakes.
- Using a 20cm cake tin, line the bottom and side with three pancakes, leaving some overhanging. Spread a layer of mascarpone on the base, then a little curd. Top with a pancake, more mascarpone, and some chopped fruit. Continue until you have four layers, finishing with a pancake. Fold the outside edges over to finish. Cover and refrigerate for a few hours or overnight.
- When ready to serve, remove the pancake cake from the tin and decorate with fresh berries and a few mint leaves.
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