Mocha Crepe Cake

1. 1

   For the mocha filling, combine instant coffee, sugar and 2 tbsp hot chocolate mix in a medium heatproof bowl. Add 2 tbsp boiling water and stir to dissolve. Cool, then add ricotta and half the cream. Using an electric mixer, beat until smooth.

2. 2

   To assemble, place 1 crepe on a serving plate and spread with a heaping 1/2 cup of the filling. Repeat with the remaining crepes and filling, finishing with a crepe.

3. 3

   For the topping, beat remaining cream with remaining hot chocolate mix until soft peaks form. Spread on top of crepe cake and top with strawberries and chocolate to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.