Expreso Napoleon Cake

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Ingredients:
20 Naked Crepini crepes

Filling:
2 cups mascarpone cheese (fine ricotta cheese as substitute)
2 tablespoons coffee-flavored liqueur
2 tablespoon finely grounded espresso beans
Glaze:
5 ounces semi-sweet chocolate, roughly chopped
½ cup half & half or heavy cream
1 tablespoon coffee-flavored liqueur
2 tablespoons cocoa powder
Chocolate shavings or grounded coffee beans for garnish

Instructions:
To make the filling, place the mascarpone cheese, coffee liqueur and espresso beans in a bowl and stir the ingredients well to combine the flavors.

To make the glaze, combine the chocolate, cream and coffee liqueur in a large metal bowl.
Simmer water in a saucepan on very low heat and set the bowl over it.
Stir the ingredients until they melt (approx. 4 minutes)

Make the Cake:
Place one crepe on a flat surface and spread the filling evenly on top with a spatula.
Place another crepe on top and repeat the process until all 20 crepes are used.
Pour the glaze over the top and on the sides of the crepe cake
Sprinkle with chocolate shavings / grounded coffee beans
Enjoy! 
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