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Ingredients

200ml thickened cream
2 tbs pure icing sugar
1 tsp vanilla extract
1 orange
250g mascarpone
12 Creative Gourmet Frozen Gluten-Free Crepes, thawed
225g (3/4 cup) Nutella
75g (1/2 cup) whole hazelnuts, halved
2 tbs maple syrup, plus extra, to serve
Shaved chocolate, to serve

Method

Step 1 Use electric beaters to beat cream, icing sugar and vanilla until firm peaks just form. Use a zester to zest the orange. Peel and segment orange, reserving any juice. Fold zest, mascarpone and 1 tbs of the reserved juice through cream mixture until just combined. Reserve 1 tbs of the cream mixture and chill.
Step 2 Lay crepes out on a work surface. Spread 1 crepe with Nutella, leaving a 5mm border. Place on a serving platter. Top with another crepe. Spread about 2 tbs of the cream mixture over crepe. Repeat with remaining crepes, Nutella and cream, finishing with a crepe. Place stack in fridge for 1 hour to chill.
Step 3 Preheat oven to 180 ̊C/160 ̊C fan forced. Line a baking tray with baking paper. Combine hazelnuts and maple syrup in a bowl. Spread onto prepared tray. Bake for 12-15 minutes or until golden. Set aside until cooled completely. Break into pieces.
Step 4 Top stack with reserved cream mixture and orange segments. Drizzle with extra syrup. Scatter with nuts and shaved chocolate.

Jaffa crepe stack

How to make Jaffa crepe stack

Ingredients

Method