Strawberry Mascarpone Napoleon
A delightful dessert featuring layers of flaky puff pastry, luscious mascarpone cream, and juicy strawberries, perfect for any occasion.
Servings: 6 servings
Calories: 300kcal
Ingredients
Puff Pastry
- 1 sheet puff pastry (store-bought or homemade) Light and airy, perfect for layering.
- 1 tbsp granulated sugar (for sprinkling) Adds a delicate sweetness and enhances the pastry’s crunch.
- 1 egg beaten (for egg wash) Gives the pastry a beautiful golden finish.
Mascarpone Cream Filling
- 1 cup mascarpone cheese Creamy and rich, it’s the star of the filling.
- 1 cup heavy cream Provides lightness and volume to the mascarpone.
- 1/3 cup powdered sugar Sweetens the mascarpone mixture without adding grittiness.
- 1 tsp pure vanilla extract Enhances the flavor profile with warmth.
- 1 tsp zest of lemon Brightens up the cream and adds a refreshing note.
Strawberry Topping
- 1 1/2 cups fresh strawberries, hulled and sliced Juicy and vibrant, they’re the perfect topping.
- 1 tbsp sugar (optional, for macerating) Helps release the strawberries' natural juices.
- Powdered sugar, for dusting A sweet finish to your beautiful dessert.
- Extra strawberry slices or mint leaves (optional) An elegant garnish to elevate presentation.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the puff pastry into 9 equal rectangles.
- Place these rectangles on a baking sheet lined with parchment paper. Brush each rectangle with the beaten egg wash and sprinkle lightly with granulated sugar.
Baking
- To prevent puffing while baking, cover the pastry with another sheet of parchment and place a second baking tray on top.
- Bake for 15–17 minutes, or until golden and crispy. Let them cool completely on a wire rack.
Prepare the Cream
- In a large mixing bowl, beat the mascarpone cheese until smooth.
- Add heavy cream, powdered sugar, vanilla extract, and lemon zest. Beat until thick and fluffy, being careful not to overbeat.
Macerate Strawberries
- Toss the sliced strawberries with 1 tbsp of sugar and let them sit for 10–15 minutes until juicy.
Assemble the Napoleon
- On a serving plate, place one pastry rectangle. Pipe or spoon a layer of the creamy mascarpone over it, followed by a layer of strawberries.
- Repeat with another pastry rectangle and finish with a third layer of puff pastry.
Garnish and Serve
- Dust the top with powdered sugar and garnish with extra strawberry slices or a mint leaf.
- Serve immediately or chill for up to 2 hours before serving.
Notes
For flakiness, keep the puff pastry cold before baking. If strawberries aren't ripe, macerating them with sugar can enhance their sweetness.