Put the cheese of your choice in a medium bowl and gradually beat in enough double cream to produce a soft, smooth, spreadable mix with the texture of lightly whipped cream. You may not need all the cream, depending on your cheese. Beat in the vanilla and 1 tablespoon of sugar.
Set aside 1 crêpe for the top. Spread the remaining crêpes with the cheese mix and drizzle a little of the Lemon Curd on top. Now stack the crêpes on top of each other on a flat serving plate, pressing down lightly to form a ‘cake’. Chill in the fridge for about 15 minutes before serving.
To make the caramelised top, place the reserved crêpe on oiled foil on a baking sheet. Sprinkle heavily with the remaining sugar until completely covered.
Now grill the crêpe until the sugar melts and turns golden, or melt the sugar with a cook’s blowtorch. Leave to cool.
Press the caramel crêpe on top of the stack and add some thin lemon shreds to decorate. Cut into wedges with a sharp knife.
The layered cake, minus the caramel top, will freeze for up to 1 month. That overnight in the fridge.