Raspberry and White Chocolate Crepe Cake

Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour. Cook in a lightly buttered non-stick pan, swirling enough batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds, remove once golden and stack as you go then leave to cool.

For the raspberry cream, whip up the cream, mascarpone and raspberry jam until almost thick, sprinkle over the cornflour and whip again. Chill until use. If a deeper colour is wanted you can add a few drops of food colouring or fold through freeze dried raspberry powder.

To make the white chocolate whipped ganache chop up the chocolate and place in a bowl then heat half the cream and pour over, slowly stir until the chocolate has melted. Add in the remaining cream and vanilla extract, then leave to cool in the fridge. Once completely cold, whip the mixture with an electric whisk until fluffy and thick - try not to over whip to avoid splitting.

Place a crepe down and pipe equally spaced lines of one of either the ganache or the raspberry cream, top with another crepe. Then using the handle of a wooden spoon or wooden skewer press down in the spaces between the piped lines, then in these dips pipe lines of the other filling. Repeat this process until you have the amount of layers you're after.

Finally spread any remaining filling over the crepe cake, sprinkle over a dusting of raspberry powder then refrigerate until you plan to serve.