Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

• 
  
  1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
  
  


• 
  
  1/2  small yellow onion, finely diced
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup fresh breadcrumbs
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  5 oz. mascarpone
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.
 

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• 
  
  Vegetable oil, for the pan
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
  
  


• 
  
  Kosher salt
  
  

For the fillings:

• 
  
  2 Tbs. instant espresso powder
  
  


• 
  
  1 lb. (2 cups) crème fraîche
  
  


• 
  
  1 lb. (2 cups) mascarpone, at room temperature
  
  


• 
  
  3 oz. (3/4 cup) confectioners’ sugar
  
  

For assembly:

• 
  
  14 8-inch crêpes at room temperature
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• 
  
  Vegetable oil, for the pan
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
  
  


• 
  
  Kosher salt
  
  

For the fillings:

• 
  
  2 Tbs. instant espresso powder
  
  


• 
  
  1 lb. (2 cups) crème fraîche
  
  


• 
  
  1 lb. (2 cups) mascarpone, at room temperature
  
  


• 
  
  3 oz. (3/4 cup) confectioners’ sugar
  
  

For assembly:

• 
  
  14 8-inch crêpes at room temperature
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Mascarpone Scrambled Eggs with Garlic Toasts

Mascarpone is a very thick, buttery, Italian-style cream cheese; look for it in the cheese section of your supermarket. Here, it does wonders for everyday scrambled eggs, making them extra creamy. For a delicious brunch, serve with roasted asparagus and the homemade bacon.

• 
  
  8 1/2-inch-thick slices sourdough bread
  
  


• 
  
  1 Tbs. extra-virgin olive oil, for brushing
  
  


• 
  
  1 large clove garlic, peeled and halved
  
  


• 
  
  8 large eggs
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 cup mascarpone
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

On a baking sheet, arrange the bread slices in a single layer and brush the top of each with olive oil. Bake until lightly browned, 7 to 8 minutes. While the toasts are still warm, rub the top of each slice lightly with a cut side of the garlic.

In a medium bowl, whisk the eggs, chives, 1/2 tsp. salt, and 1/4 tsp. pepper.

In a 12-inch nonstick skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, 1 minute. Continue to cook, pushing the cooked portion of the eggs into the center of the skillet with a silicone spatula while tilting the skillet to let the uncooked egg run underneath, until no longer runny, about 1 minute more. Add the mascarpone and cook, stirring gently to incorporate, until the eggs are just set and very creamy, about 2 minutes; remove from the heat. Serve with the toast.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that he remembers with a mixture of nostalgia and regret, since he enjoyed it so much but never asked her to teach him how to make it. When he finally got around to coming up with his own babka recipe, he tried to make it just as wonderfully chocolatey and crumbly as hers. Babka is often made with cream cheese, but Daniel likes mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2 Tbs. mascarpone cheese
  
  


• 
  
  1 cup sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  20 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1 Tbs. instant yeast
  
  


• 
  
  5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
  
  


• 
  
  8 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 Tbs. heavy cream
  
  

Tip:

Best-quality European chocolate, such as Callebaut, is essential for this babka.

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  8 oz. mascarpone
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that he remembers with a mixture of nostalgia and regret, since he enjoyed it so much but never asked her to teach him how to make it. When he finally got around to coming up with his own babka recipe, he tried to make it just as wonderfully chocolatey and crumbly as hers. Babka is often made with cream cheese, but Daniel likes mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2 Tbs. mascarpone cheese
  
  


• 
  
  1 cup sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  20 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1 Tbs. instant yeast
  
  


• 
  
  5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
  
  


• 
  
  8 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 Tbs. heavy cream
  
  

Tip:

Best-quality European chocolate, such as Callebaut, is essential for this babka.

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  8 oz. mascarpone
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• 
  
  Vegetable oil, for the pan
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
  
  


• 
  
  Kosher salt
  
  

For the fillings:

• 
  
  2 Tbs. instant espresso powder
  
  


• 
  
  1 lb. (2 cups) crème fraîche
  
  


• 
  
  1 lb. (2 cups) mascarpone, at room temperature
  
  


• 
  
  3 oz. (3/4 cup) confectioners’ sugar
  
  

For assembly:

• 
  
  14 8-inch crêpes at room temperature
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.