PASSIONFRUIT CITRUS CREPE CAKE

SERVES 14 PREP 20 MINS + CHILLING

• 16 ready-made crepes

• 1kg full-cream ricotta

• ½ cup caster sugar

• 2 tbsp lemon zest

• 350g jar lemon curd

• 6 passionfruit, pulp, plus 2 extra

• 125g punnet raspberries

• ¼ cup pistachio kernels, roughly chopped

1 Trim crepes to 20cm rounds.

2 In a large bowl, using an electric mixer, beat ricotta, sugar and zest together until smooth.

3 In a medium bowl, mix lemon curd and passionfruit pulp together.

4 Layer crepes alternately with ricotta mixture and curd mixture. Chill until ready to serve.

5 Top with raspberries, extra passionfruit and pistachios. Serve in wedges with cream or ice-cream.