DOWN TO EARTH SIMPLE LIVING FORUMS

DOWN TO EARTH SIMPLE LIVING FORUMS
I have a forum attached to my blog where people from all over the world meet to discuss simple life. There are over 8000 forum members now so we have an enormous amount of good information about growing food, cooking from scratch, family, simple living, routines, budgeting, baking and much more. Please click on the image above to go there. Newcomers will have to register. It's free, friendly and we're waiting for you.

2 April 2015

Raspberry and lemon marscapone Napoleons


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
  1. 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
  2. Bake the pastry for about 10 minutes or until it's puffy and golden.
  3. Take out of the oven and cool.
  4. In a small bowl, add marscapone, lemon juice and sugar, and whisk until the sugar has dissolved and the marscapone is light and fluffy.
  5. In a separate bowl, beat the cream until it forms soft peaks.
  6. When the pastry is cold, cover one slice of pastry with marscapone. That is the base.
  7. Take another piece of pastry and cover it with cream. That is the top.
  8. Place the cream topped slice on top of the marscapone slice.
  9. 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.

18 comments:

  1. Oh wow! My wife and I were discussing what to have for pudding on Easter Sunday as we have a few family members coming around. There was a mention of cheesecake which I'm quite partial too although after seeing your delicious recipe I think I've been swayed! :D

    ReplyDelete
    Replies
    1. It would be ideal for Easter Sunday, Ricky. I hope you all enjoy it.

      Delete
  2. Yum. And thank you for the word "punnet." We don't use that word in my part of the world (US; western Pennsylvania)

    ReplyDelete
    Replies
    1. No problem, Toby. Punnet is indeed and excellent word.

      Delete
  3. My DW does this using a simpler version - just whipped cream and jam filling. This filling is surely a deluxe interpretation. I know what i am having for dessert tonight!

    ReplyDelete
  4. This sounds amazing, thanks for sharing!

    ReplyDelete
  5. Oh my goodness me Mum will adore this! Thanks Rhonda.

    ReplyDelete
  6. Yum, I will be adding this to our Easter menu

    ReplyDelete
  7. Rhonda, I just had to let you know that the Hokkaido Milk loaf link that you gave us a couple of Fridays ago is superb. I did have to make an adjustment of the cream to sour cream which is all I had on hand. I turned out beautifully. I made half into rolls and the crack one open test when they were cooked was great. So soft and great texture. Love Love the Blog
    regards Mary-anne

    ReplyDelete
    Replies
    1. I'm so pleased you enjoyed it, Mary-anne. I love getting feedback when readers find something here they love. I loved it too when I tried it a few months ago. I must make another loaf now that you've reminded me how good it is.

      Delete
  8. reminds me off the cakes called match sticks, i used to buy on Fridays at the school tuck shop with my pie all for under 20 cents ..cakes were 5 cents and pie was 11cents ..sauce either 1 or 3 cents ..pretty cool lunch under 20 cents..boy that was a long time ago ..lol...

    ReplyDelete
  9. I did reply to this earlier but clicked on something on the silly iPad and it went into cyberspace. I haven't bought Marscapone for years..not since my daughter was at school and had to cook something with it for a lesson. I didn't even know what it was so had to do a bit of research. LOL! Looks very yummy I must say!

    ReplyDelete
  10. In South Oz these are called Matchsticks. I have never made them because I always thought they were too complicated but you make it look easy Rhonda :-)

    ReplyDelete
  11. I must try this. It looks delicious Rhonda! I don't blame Hanno for bringing more marscapone:)

    ReplyDelete
  12. I sort of almost made this! Accidentally bought pie crust instead of puff pastry. So I used a water glass to cut the dough into roughly 3-inch circles and baked them in foil muffin cups with the idea that they could hold the filling like mini pies. I riffed on a Simply Recipes berry tart (http://www.simplyrecipes.com/recipes/berry_tart/) and mixed the cream and mascarpone together. We topped it with chopped strawberries. It was a really nice dessert for having company - it looked gorgeous and had a complex not-too-sweet taste. The adults liked it way more than the kids did, but that was fine because the kids had brownies, eclair pie, etc. Thanks for posting!

    ReplyDelete

Thank you for your comment today. I love reading your opinions and thoughts. We have built up a wonderfully diverse community here that I'm very proud to be a part of.

A link to your blog will be automatically added to your comment. Please don't add another link to your blog in your comment. Those comments will not be published.

Related Posts Plugin for WordPress, Blogger...