Crêpes or thin pancakes are stacked together with whipped cream and lemon curd. I used Marcels Gluten-free Pancakes.
- Whip the cream together with the icing sugar until thick. Fold in the lemon curd.
- Place one crêpe on a serving plate and spread with about 3 tablespoons of the whipped cream mixture. Place another crêpe on top and repeat until all the crêpes are in a stack. Leave the top cream-free.
- The stack may be covered and refrigerated for a day — or frozen.
- To serve, place on a flat plate. Top with the raspberries and pistachio nuts. Serve the cake cut into small wedges.
More cool Christmas desserts from Jan