Best 20 Layer Cannoli Cream Crepe Cake

This recipe for the Best 20 Layer Cannoli Cream Crepe Cake features alternating layers of crepes brushed with Lillet Rosé, cannoli cream and fresh nectarines.

This cake may look and sound fussy, but it is really quite easy to make. The cannoli cream is a variation of my family’s recipe for cannoli filling, which brings a hint of cinnamon, dark chocolate and orange zest to this dessert. It is absolutely delicious on its own, but the added lightness from the whipped cream and sweet notes from the wine play well together.

Something amazing happens when this cake sits overnight. Even though you can see the distinct layers when you slice into the cake, the texture changes. The cake becomes almost mousse-like. And the pieces of chocolate add a little crunchy texture and earthiness to this dessert. And the firm nectarines add a little tart, crisp freshness for an elegant finish.

Crepes – the base for this Best 20 Layer Cannoli Cream Crepe Cake

You can certainly make homemade crepes for this recipe, but if you are short on time, I recommend using Melissa’s Crepes. These 9 inch crepes are the perfect size for this recipe. The cake can be assembled free form, but for best results, I use a 9 inch springform cheesecake pan to build this cake. The sides of the pan help the crepes curve upward as you add layers, giving this cake its signature ruffled appearance.

What is Lillet Rosé?

Lillet Rosé is an aperitif. You’ll often find this fortified wine it in the vermouth section of your neighborhood wine shop or liquor store, but it’s really something unique. Typically, Lillet Rosé is used in mixed cocktails, or served well chilled over ice. Slightly sweet with delicate citrus notes, it’s absolutely lovely. And mixed with club soda, it’s a very light and refreshing beverage to sip in the summer.

• Facebook
• Twitter
• Print

However, it is also somewhat delicate. Wine-based aperitifs are meant to be finished soon after they are opened. Once exposed to air, they will begin to oxidize – their flavor and color will degrade very quickly. For this reason, I will not keep an opened bottle for more than a week or two, tops.

• Facebook
• Twitter
• Print

If you can’t finish the bottle the day you open it, it’s best to store it in the refrigerator tightly sealed. If you have a vacuum sealing cork, use it. You’ll get the longest life out of the wine that way. But again, these wines are meant to be finished soon after opening.

For this reason, I will often plan a menu that includes a cocktail or a side dish such as my recipe for Rosé Chicken Breakfast Sausages so as not to waste it. Or just invite some friends over to help you empty the bottle.

• Facebook
• Twitter
• Print

Best 20 Layer Cannoli Cream Crepe Cake

Recipe by Maria Ostrander Course: DessertCuisine: AmericanDifficulty: Intermediate

Servings

12

servings

Prep time

45

minutes

Cooking time

10

minutes

Alternating layers of crepes brushed with Lillet Rosé, cannoli cream and fresh nectarines.

Ingredients

• To assemble the cake

• 20 Melissa’s brand crepes (2 packages)

• 2-3 large, firm nectarines

• 1 Tbsp. honey

• 1/3 cup Lillet Rosé

• 1 batch of Cannoli Cream (see below)

• 1 cup heavy whipping cream, whipped stiff

• 2/3 cup chopped dark chocolate or mini chocolate chips as an alternative.

• For the Cannoli Cream

• 3 cups skim milk

• 3/4 cup granulated sugar

• 1/4 cup plus 2 Tbsp. corn starch

• 1/8 tsp. salt

• 1/4 tsp. ground cinnamon

• 2 1/2 tsp. vanilla

• 1 1/2 tsp. orange zest

Directions

• In a heavy bottom, 5-quart sauce pan, combine the milk, vanilla, sugar corn starch and cinnamon.
• Bring the mixture to a boil over medium heat, stirring constantly to avoid sticking and burning. The mixture will will thicken to a custard consistency in 7-10 minutes.
• Remove the cream from the heat and pour it through a strainer into a glass bowl. Allow it to cool to room temperature.
• Once the mixture is completely cool, gently whisk in the orange zest.
• Whip one cup of whipping cream until it is stiff, but not broken. Gently fold the whipped cream into the cannoli cream until it is thoroughly combined.
• Assemble the crepe cake
• Lightly spray the bottom and sides of a 9 inch springform cheesecake pan with non-stick spray.
• Line the base of the pan with 1 crepe. Lightly brush the surface of the crepe with Lillet Rosé. Lay another crepe immediately on top of the first crepe. Brush the top of the second crepe with Lillet Rosé. Lay a third crepe immediately on top of the second crepe. Brush the top of the third crepe with Lillet Rosé. You should have three crepes that will serve as your base.
• Using the back of a spoon or a small off-set spatula, spread approximately 1/2 cup of the cannoli cream mixture over the top of the 3rd crepe. Sprinkle a few pieces of chocolate over the top of the cream.
• Place the 4th crepe on top of the cream and chocolate.
• Lightly brush the 4th crepe with Lillet Rosé.
• Spread 1/2 cup of the cannoli cream over the top of the 4th crepe. Sprinkle a few pieces of chocolate over the top of the cream.
• Repeat the process 15 more times – alternating layers of the cannoli cream filling and the crepes.
• The top two layers of crepes will rest on top of the cake with only a light brushing of Lillet Rosé between them – like the base of the cake. This will serve as your top crust.
• Place the cake in the refrigerator overnight uncovered to rest.
• Prepare the nectarines
• The day you are ready to serve, cut the nectarines in half and remove the stone. Slice the nectarines into thin slices and arrange on top as desired.
• Mix one Tbsp. of honey with 1 Tbsp. of Lillet Rosé and gently brush over the top of the fruit to preserve the color and add shine.
• Serve well chilled.