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.
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
ReplyDeleteIt would be ideal for Easter Sunday, Ricky. I hope you all enjoy it.
DeleteYum. And thank you for the word "punnet." We don't use that word in my part of the world (US; western Pennsylvania)
ReplyDeleteNo problem, Toby. Punnet is indeed and excellent word.
DeleteSounds delicious!
ReplyDeleteMy 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!
ReplyDeleteLooks delicious. Must give it a try.
ReplyDeleteThis sounds amazing, thanks for sharing!
ReplyDeleteOh my goodness me Mum will adore this! Thanks Rhonda.
ReplyDeleteYum, I will be adding this to our Easter menu
ReplyDeleteRhonda, 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
ReplyDeleteregards Mary-anne
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.
DeleteThat looks so yummy!
ReplyDeletereminds 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...
ReplyDeleteI 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!
ReplyDeleteIn 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 :-)
ReplyDeleteI must try this. It looks delicious Rhonda! I don't blame Hanno for bringing more marscapone:)
ReplyDeleteI 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