Raspberry Mille-Feuille

Raspberry mille-feuille is an elegant and refined dessert, a delicious variant of the classic French dessert. Here’s how to prepare it with an Italian touch.

Ingredients

• 1 roll of rectangular puff pastry
• 250 ml of fresh cream to whip
• 125 g of mascarpone
• 3 tablespoons of icing sugar (plus extra for dusting)
• 1 teaspoon of vanilla extract
• 200 g of fresh raspberries
• Granulated sugar (as needed for caramelization)

Preparation

1. Preheat the oven to 200°C.
2. Roll out the puff pastry and cut it into 3 equal rectangular strips. Prick the surface with a fork to prevent it from puffing up too much during baking.
3. Sprinkle granulated sugar over the puff pastry rectangles and bake in the oven for about 10-15 minutes until golden. If you have a baking weight, place it on top of the puff pastry to maintain uniform thickness during baking.
4. Remove the puff pastry rectangles from the oven and let them cool completely.
5. In the meantime, whip the fresh cream with icing sugar and vanilla extract until it reaches a firm consistency. Gently fold in the mascarpone to obtain a smooth cream.
6. Assemble the mille-feuille by alternating a layer of mascarpone cream and fresh raspberries with a layer of puff pastry, ending with puff pastry on top.
7. Dust the final layer of puff pastry with icing sugar.
8. Refrigerate for at least 1 hour before serving to allow the mille-feuille to stabilize and the flavors to meld well together.

Curiosity

The classic mille-feuille is traditionally made with pastry cream. In this version, the mascarpone cream adds a touch of creaminess and an Italian flavor to the dessert. Moreover, the use of raspberries not only brings freshness to the dish but also a pleasant contrast of colors.

Remember, it’s best to consume the mille-feuille on the same day, as the puff pastry tends to absorb the moisture from the cream, losing its characteristic crispness. Enjoy your meal!