- In a large mixing bowl, whisk the marscapone, icing sugar, coffee and brandy with an electric mixer until lighter and slightly thickened. Add the double cream, then whisk until combined and just holding its shape.
- Place a crêpe on a serving board or plate and spread over a little of the cream with a palette knife. Repeat, layering crêpes and cream, until the crêpes have been used up, finishing with the remaining cream. Dust the top generously with cocoa powder and sprinkle with the crumbled amaretti.
Recipe inspiration taken from Delicious Magazine made using our Double Love Sweet Crepes : )