Lemon-Mascarpone Crepe Cake
This Lemon-Mascarpone Crepe Cake is a dessert dream. Lemon curd can be made the week before; if you don't have time, use store-bought, and lighten it with whipped cream—the cake will still be delicious.
The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap and placed in a freezer bag, up to one month. Thaw completely at room temperature before assembling the cake. The curd can be refrigerated, covered with plastic resting on its surface, up to one week. Although the cake is best when assembled on the day it's being served, it can be refrigerated, assembled and uncovered, up to one day.