- Whip the heavy cream until soft peaks form.
- Add mascarpone cheese, powdered sugar, and vanilla extract. Beat again until smooth, fluffy, and well combined.
3. Assemble the Cake
- Place one crepe on a serving plate or cake stand. Spread a thin layer of cream filling evenly on top.
- Repeat the process, layering crepes and cream until all are stacked, finishing with a crepe on top.
- Refrigerate the cake for at least 2 hours (or overnight) to firm up and allow the layers to set.
4. Make the Ganache
- Heat the heavy cream in a saucepan until just simmering.
- Pour over the chopped chocolate and butter in a heatproof bowl.
- Let sit for 2 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly before pouring it over the chilled cake. Let it drip naturally down the sides for an elegant finish.
5. Finish & Serve
Top the cake with chopped pistachios for crunch and a beautiful color contrast. Dust lightly with powdered sugar if desired. Slice and serve chilled for the best texture and flavor.
