Decadent Chocolate Berry Crepe Cake

1. Prepare Whipped Cream

Take your chilled heavy cream, powdered erythritol sweetener, and vanilla extract, and pour them into a large bowl. Using an electric mixer, beat these ingredients together until stiff peaks form. This means when you lift the beaters out of the cream, the peaks should stand up straight without drooping.

2. Assemble the Crepe Cake

Place your first chocolate crepe on a serving platter. Spread a generous layer of whipped cream over the crepe, ensuring it covers the surface evenly. Lay another crepe on top of the cream and repeat this process, alternating between crepe and whipped cream, until all the crepes are used up. Finish with a thick layer of whipped cream on the top.

3. Chill the Crepe Cake

Cover the assembled crepe cake and place it in the refrigerator to chill for at least 2 hours. This chilling time allows the cake to set properly, making it easier to slice and serve.

4. Garnish and Serve

Before serving, top the cake with a cup of mixed fresh berries for a burst of color and flavor. If you have any leftovers, store them in the refrigerator for up to 4 days.