Luscious Lemon Mascarpone Crepe Cake: Your Perfect Spring Celebration Dessert
There’s an undeniable magic that happens when the crisp air of winter begins to yield to the gentle warmth of spring. For me, this seasonal shift ignites an unbridled passion for one particular flavor: lemon. As the world awakens with vibrant colors and fresh scents, my kitchen transforms into a citrus-infused haven. A quick glance through my past recipes reveals a recurring theme each March – from zesty lemon cinnamon rolls to delightful lemon doughnut holes. While citrus fruits are a winter staple, it’s during this beautiful transition into spring that my true lemon obsession takes hold, mirroring the craving for all things bright, sunny, and incredibly fresh. For me, lemons will always be the quintessential flavor of spring, embodying renewal and zest.
It was serendipitous, then, when Marie Asselin’s exquisite cookbook, Simply Citrus, landed in my hands at precisely the right moment. If you’re a long-time follower of Marie’s renowned blog, Food Nouveau, you’ll know that her love affair with citrus runs deep and passionately. This book is a magnificent testament to that passion, overflowing with 60 tantalizing recipes – both sweet and savory – each chapter a dedicated tribute to a single, glorious citrus fruit. Naturally, I turned straight to the lemon section, and it was there that my eyes fell upon this show-stopping Lemon Mascarpone Crepe Cake. I knew instantly I had to bring this masterpiece to life in my own kitchen, and I can assure you, it exceeded every expectation.
Why This Lemon Mascarpone Crepe Cake is Your Next Must-Bake Dessert
This particular Lemon Mascarpone Crepe Cake isn’t just a recipe; it’s an experience, and a brilliant demonstration of Marie’s culinary expertise. For me, it was a fantastic 3-in-1 adventure, allowing me to master her foundational lemon curd recipe and her elegant candied citrus peel, all while culminating in the grand assembly of this layered crepe cake. The result is a dessert that looks incredibly impressive, yet is surprisingly approachable with the right planning, making it perfect for springtime celebrations like Easter, Mother’s Day, or simply to brighten any day.
Crepe cakes, also known as Gâteau de Crêpes, are a marvel of patisserie. They consist of dozens of paper-thin crepes stacked high with luscious fillings, creating a beautiful, elegant dessert that stands out from traditional baked cakes. The delicate layers offer a unique texture – soft, yielding crepes interspersed with creamy, flavorful fillings – making each forkful a true delight. This specific iteration, with its vibrant lemon curd and cloud-like mascarpone whipped cream, is the epitome of springtime freshness and sophistication. It’s a stunning center piece that promises to impress both visually and gastronomically.
The Art of Flavor: Zesty Lemon and Creamy Mascarpone
Let’s talk about the stars of the show and what makes this crepe cake truly unforgettable. The homemade lemon curd is bright, tangy, and bursting with authentic lemon flavor. It’s perfectly balanced, offering that delightful pucker that lemon lovers adore, without being overwhelmingly sour. This vibrant curd brings a lively counterpoint to the richness of the cream.
Paired with the luscious, velvety mascarpone whipped cream, it creates a harmonious balance of sweet and tart, light and indulgent. Mascarpone cheese, an Italian cream cheese, brings a luxurious smoothness and a subtle sweetness that elevates standard whipped cream into something truly special – a cloud-like filling that holds its shape beautifully between the delicate crepes. The texture is ethereal, almost melting in your mouth.
And then there’s the optional, but highly recommended, candied lemon peel. These shimmering, sweet-tart ribbons not only add a stunning visual garnish to the top of the cake but also provide an incredible textural contrast and an intense burst of concentrated lemon flavor with every bite. It’s these thoughtful details, from the zesty curd to the airy cream and the delightful candied peel, that transform a delicious cake into an unforgettable culinary experience.
Mastering the Prep: A Stress-Free Approach to Elegance
At first glance, this layered crepe cake recipe might seem like a formidable undertaking, with its multiple components. Indeed, the idea of making crepes, lemon curd, and candied peel from scratch can appear complex. However, don’t let its elegance intimidate you! The true beauty of this recipe lies in its flexibility and the fact that most of its elements can be prepared in advance. This is the key to making what appears to be a complex dessert surprisingly stress-free, allowing you to enjoy the process and the anticipation.
You can truly spread the entire process out over several days, tackling one component at a time, fitting it seamlessly into your schedule:
- Day 1: Prepare the Candied Lemon Peel. These beautiful, sweet-tart garnishes can be stored for weeks in an airtight container, ready to adorn your cake.
- Day 2: Make the Lemon Curd. This tangy, smooth filling keeps wonderfully in the fridge for up to a week, allowing its flavors to meld and deepen.
- Day 3: Cook the Crepes. Once cooled, stack the delicate crepes with parchment paper in between, wrap them tightly, and refrigerate them. They’ll be perfectly pliable and ready for assembly.
With these components ready and waiting, the final assembly of your gorgeous Lemon Mascarpone Crepe Cake takes less than 30 minutes. Imagine the satisfaction of simply layering your pre-made crepes with freshly whipped mascarpone cream and tangy lemon curd, then adorning it with your homemade candied peel. It’s a testament that even the most impressive desserts can be made accessible for the home baker, allowing you to enjoy the process without feeling rushed or overwhelmed, especially when entertaining.
And trust me, all that thoughtful prep work is incredibly well worth it. Just look at this cake! It’s not merely a dessert; it’s a showstopper. Beautifully layered, decadently delicious, and wonderfully unique, it’s truly perfect for any spring gathering. Whether you’re planning an Easter brunch, a Mother’s Day celebration, a bridal shower, or simply want to impress your friends and family with your culinary prowess, this Lemon Mascarpone Crepe Cake will undoubtedly steal the spotlight. Its bright, refreshing flavors perfectly capture the essence of spring, offering a delightful and sophisticated end to any meal.
Discover More Citrus Delights with Simply Citrus
This exquisite recipe is just a glimpse into the wonderful world of citrus that Marie Asselin has crafted in her book, Simply Citrus. If you’re inspired by the bright and refreshing flavors of lemon and other citrus fruits, and eager to explore more innovative and delicious ways to incorporate them into your cooking and baking, then this book is an absolute must-have for your cookbook collection. It’s a treasure trove of recipes that will brighten your palate and your kitchen all year long, guiding you through a journey of sweet and savory citrus perfection.
Essential Tools for Crafting Your Perfect Crepe Cake
To ensure your Lemon Mascarpone Crepe Cake comes out beautifully and the process is as smooth as possible, having the right kitchen tools can make all the difference. While many items might already be in your kitchen, here are a few essentials that will streamline your preparation and elevate your baking experience:
- Good quality vegetable peeler: Essential for easily removing the thin, flavorful lemon zest without including too much of the bitter white pith.
- Small saucepan: Ideal for simmering the candied lemon peel and gently cooking the creamy lemon curd.
- Whisk: Crucial for whisking eggs until smooth and combining ingredients for both the curd and the mascarpone cream.
- Blender: For achieving a perfectly smooth crepe batter, free of any lumps, which is key for thin crepes.
- Non-stick crepe pan or small skillet (8-10 inch): The most important tool for cooking those paper-thin, evenly browned crepes.
- Thin, flexible spatula: Makes loosening and flipping delicate crepes a breeze without tearing them.
- Fine-mesh strainer: Optional, but highly recommended for ensuring a silky-smooth lemon curd by removing any small egg clumps.
- Electric mixer (stand or hand-held): For effortlessly whipping the mascarpone cream to perfect, medium peaks.
- Cake stand or flat serving plate: For assembling and proudly presenting your towering, beautiful crepe cake.
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Lemon Mascarpone Crepe Cake
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Ingredients
Candied lemon peel:
- 4 lemons
- 1 cup water (250 ml)
- 1 ½ cup granulated sugar (200 grams), divided
- ¼ cup honey (85 grams)
- 1 teaspoon vanilla extract
Lemon curd:
- 1 tablespoon cornstarch
- 1 tablespoon water
- ½ cup freshly squeezed lemon juice (125 ml)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- ⅓ cup heavy whipping cream (80 ml)
Crepes:
- 2 cups all-purpose flour (240 grams)
- ¼ cup granulated sugar (50 grams)
- 6 large eggs
- 2 cups whole milk (500 ml)
- 1 teaspoon vanilla extract
- Butter or oil , for greasing the pan
Mascarpone Cream:
- 8 ounces mascarpone cheese (226 grams)
- 1 cup heavy whipping cream (250 ml)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
Instructions
To make the candied lemon peel:
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Using a vegetable peeler, remove the peel from the lemon. If necessary, use a knife to remove any of the bitter white layer (pith) from the peel. Slice into 1/4-inch wide strips.
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Juice lemons and measure out 1/2 cup (125 ml). Set aside.
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Place peels in a small saucepan and cover with cold water. Bring to a boil and simmer for 5 minutes. Rinse under cold water and drain.
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Return peels to the pan and cover with cold water again. Bring to a boil and simmer for another 5 minutes. Rinse under cold water and drain.
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Add lemon juice, 1 cup water, 1 cup of the sugar, honey, and vanilla to the pan.
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Bring to a boil, stirring to dissolve sugar. Add lemon peels and cook for about 20 minutes, until syrup has thickened and lemon peels appear slightly translucent.
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Let peels and syrup cool to room temperature, then chill in the fridge until ready to use.
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When ready to assemble crepe cake, drain peels (save syrup if you’d like, it makes a great addition to drinks and cocktails!) and toss in remaining 1/2 cup sugar.
To make the lemon curd:
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Combine cornstarch and water until smooth and set aside.
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Add lemon juice and sugar to a small saucepan and heat over medium heat until sugar is dissolved.
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In a large bowl, whisk the eggs together.
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Add the lemon juice mixture to the eggs in a small steady stream while whisking constantly.
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Whisk in the cornstarch mixture.
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Return mixture to the saucepan and cook over medium high heat until thickened, about 5 minutes. Mixture should coat the back of a spoon.
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Remove from heat and stir in the heavy cream.
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If desired, pass through a mesh strainer to remove any egg clumps. Chill in the fridge completely.
To make the crepes:
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In a blender, combine the flour, sugar, eggs, milk and vanilla until smooth.
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Chill in the fridge for at least 30 minutes and up to overnight.
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Heat a small skillet over medium heat. Add just enough butter or oil to cover the bottom.
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Add 1/4 cup of crepe batter to the pan and lift and swirl pan with your wrist to coat the bottom of the pan completely with batter.
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Cook for 1-2 minutes until golden brown on the bottom. Then use a spatula to loosen and flip to the other side.
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Cook for about 1 minute until browned on that side.
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Transfer crepe to a plate and repeat with remaining batter. You should get about 20 crepes total.
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Let crepes cool to room temperature before assembling cake, or wrap in plastic and store in the fridge for up to several days if making in advance.
To make the mascaprone cream:
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Beat the mascarpone cheese, whipping cream, sugar, and vanilla on high speed until thickened to medium peaks.
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For best results, use immediately.
To assemble the crepe cake:
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Place 1 crepe on a plate or cake stand. Cover with a thin layer of lemon curd.
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Place another crepe on top. Cover with a thin layer of mascarpone cream.
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Repeat with remaining crepes.
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Pile the rest of the mascarpone cream on top of the crepe cake and top with the candied lemon peel.
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Chill at least 30 minutes before serving. Store leftovers in the fridge for up to several days.
Notes
NOTES:
- The candied lemon peel topping is optional but absolutely worth the effort for both flavor and presentation!
- If you can’t find mascarpone cheese, you can substitute with full-fat cream cheese, softened, for a similar rich texture.
- Most of the components for this cake (candied peel, lemon curd, and crepes) store very well in the fridge, making this a fantastic cake to prep in advance and assemble on the day of your event. I often spread my prep over 3 days, dedicating just a small bit of time each day, and the final assembly is always very quick and simple.
Recipe from Simply Citrus by Marie Asselin.
Disclosure: I received a free review copy of Simply Citrus. All opinions are always my own.