Place one crepe into a greased 8-inch springform cake pan. Spread one tablespoon of pastry cream evenly over the crepe and repeat to form the layers. Refrigerate the cake for eight hours or overnight.

MAKE THE VERSATILE CREPES ... heavy cream but not as thick as pancake batter. If it feels too thick, whisk in up to 1/2 cup/120 ml more of the remaining milk. Heat an 8-in/20-cm crêpe pan ...

Heat a non-stick pan or crepe pan until hot and then wipe with ... Whisk the mascarpone and cream with the icing sugar. Fold in the cherries and vanilla. Take a crepe and spoon some of the filling ...