Le Courchevel Crêpe Cake

Whisk together the milk, flour, eggs, sugar and a pinch of salt until smooth, then rest the batter for at least 30 minutes.

Heat a lightly greased 30 cm (12 in) non‑stick frying pan over medium heat and cook five crêpes, about 2–3 minutes each; trim two crêpes to 30 cm (12 in) and allow to cool.

Place the fresh coulis ingredients in a small saucepan over medium heat, simmer for 10 minutes while stirring and lightly pressing the raspberries to release their juice; strain through a fine‑mesh sieve, discard the solids and let cool completely.

Whip the cream, mascarpone, icing sugar and vanilla together until thick and fluffy.

Line the base and sides of a 20 cm (8 in) springform cake tin with three crêpes, overlapping them slightly and letting some hang over the edges; place a trimmed crêpe in the base to cover any gaps.

Spread the cream in the base, dip the sponge biscuits into the coulis and layer them into the tin, scatter chopped strawberries, and repeat the layers twice.

Finish with the final trimmed crêpe, fold the overhanging crêpes over to seal, and chill covered for at least 6 hours.

Carefully unmould onto a serving plate, warm the apricot jam with a teaspoon of water and brush over the crêpes for a glossy finish, then top with the remaining cream and raspberries and dust lightly with icing sugar.