Puff Pastry and Raspberry Stack

Crisp puff pastry discs layered with creamy mascarpone and fresh berries, finished with a smooth raspberry coulis and mint.

Vegetarian Dessert Fruit Pastry Berries

Estimated Nutrition

Calories

620.6

kcal / serving

2482.5 kcal total

Carbs

46.3g

per serving

185.1 g total

Fat

44.7g

per serving

178.6 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Puff Pastry

Ready-rolled

unit

Icing Sugar

For dusting

2.5

tbsp

Icing Sugar

For the sauce

unit

Icing Sugar

To taste for filling

Dairy

175

Mascarpone

For the filling

Fruits

200

Raspberries

For the sauce

150

Strawberries

Hulled and halved

200

Raspberries

For the filling

Liquids

Water

A splash

NutsSeeds

sprig

Mint

Fresh, to garnish

Method

Preheat the oven to 220°C.

Cut four 10cm discs from the pastry and rest them on a baking sheet in the fridge.

Dust pastry with icing sugar and bake for 6 minutes until golden.

Slice each cooled pastry disc horizontally into three thin layers.

Blend 200g raspberries with sugar and water, then sieve to remove seeds.

Sweeten mascarpone with icing sugar to taste in a bowl.

Layer pastry discs with mascarpone, strawberries, and remaining raspberries to create stacks.

Drizzle raspberry sauce around the stacks and garnish with fresh mint.