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Ingredients
3 discs of ready-rolled puff pastry, approx 8cm/3in diameter
1 egg, beaten
30g/1oz flaked almonds
100g/3½oz mascarpone
1 tbsp caster sugar
½ lemon, zest only
splash of cream
drop of vanilla essence
85g/3oz raspberries
icing sugar, to dust
For the coulis
handful of raspberries
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pastry discs onto a non-stick baking tray. Brush the discs with the
egg wash and then sprinkle with almonds. Bake in the oven for 5-6 minutes, or
until golden.
3. Beat the mascarpone, sugar, lemon zest, cream and vanilla into a bowl until
combined.
4. Remove the pastry from the oven.
5. Place one disc of pastry onto a serving plate and spread with half the cream
mixture.
6. Sprinkle with half the raspberries. Repeat this process, finishing with a
pastry disc on top.
7. Dust with icing sugar.
8. To make the coulis, place the raspberries into a mini-food processor and
blend until smooth. Strain through a sieve.
9. Drizzle the coulis over the stack and serve. |
