If you want a delicious dessert that looks good but doesn't take much time or effort to put together, try this one. I made it for Hanno the other day because he'd been helping me so much. It was a very small thank you that he loved. When he went back to do the shopping yesterday, he bought another container of marscapone. A little hint maybe?
Raspberry and lemon marscapone Napoleons
Makes 4 large or 8 small Napoleans
- One sheet frozen puff pastry
- Egg wash
- 200 grams marscapone
- 2 - 3 tablespoons lemon juice, depending on how lemony you like it
- 2 - 3 tablespoons sugar, depending on how sweet you like it
- 100 grams cream, approximately
- Punnet of raspberries
- For the large ones, cut the pastry into eight pieces and place on a baking tray. Cover the pastry with egg wash and place in a hot over, preheated to 200C/395F
- Bake the pastry for about 10 minutes or until it's puffy and golden.
- Take out of the oven and cool.
- In a small bowl, add marscapone, lemon juice and sugar, and whisk until the sugar has dissolved and the marscapone is light and fluffy.
- In a separate bowl, beat the cream until it forms soft peaks.
- When the pastry is cold, cover one slice of pastry with marscapone. That is the base.
- Take another piece of pastry and cover it with cream. That is the top.
- Place the cream topped slice on top of the marscapone slice.
- Decorate the top with raspberries.
If you don't eat all the pastry it can be crisped up the following day by placing it a hot oven for five minutes.