Steps
- Whisk 1 teaspoon of vanilla bean paste with 100g of mascarpone until smooth. Separately whip 100ml of heavy cream until it softly holds its shape.
- Fold the cream into the mascarpone with 1½ tablespoons of sifted icing sugar. Scoop the pulp from 3 passion fruits and stir two-thirds into the filling.
- Spoon into 8 ready-made crêpes and fold to enclose. Drizzle with the remaining passion fruit pulp.