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.

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