My love of food started with dessert. Namely chocolate, but I have evolved and expanded my horizons quite a bit since I was a toddler shoveling cookies down my throat. I’ve made cakes, cupcakes, cake balls, brownies, etc. but thanks to this round of the recipe swap, and the theme of dessert, I got to make a “fancier” dessert that involved my favorite fruit. Blackberries.
I was given Coleen’s blog, Does Not Cook Well With Others, and a recipe for Blackberry Napoleons with Mascarpone Mousse. I’ve never worked with puff pastry before, so I wasn’t sure what to expect, but I was excited to try! Believe me, people, when the recipe says to prick the dough with a fork, you DO IT! I forgot to do it, and remembered after it was in the oven a minute or two. I pulled it out and pricked away, but alas I was too late. Those little squares puffed up like a proud peacock! Nevertheless, they still tasted great and I managed to make them work for my pictures.
And the mousse…YU-UM! I love anything cream cheese-like, and this was just that. So delicious with the flaky pastry and perfect blackberries!! And it’s “fancy”, but not difficult at all!
Blackberry Napoleons with Mascarpone Mousse
Source: Does Not Cook Well With Others
- 1 sheet of frozen puff pastry, thawed
- 6 ounces mascarpone cheese (or cream cheese)
- ¾ cup powdered sugar, divided
- 1 tsp vanilla extract
- ⅔ cup whipping cream
- 12 to 16 ounces blackberries
- ½ cup blackberry preserves
- Fresh mint sprigs for garnish
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- Generously sprinkle flour over a clean work surface. Lay the puff pastry on the flour, and use a rolling pin to roll the sheet out to 10 x 14 inches.
- Using a sharp knife or pizza slicer, cut the dough into twelve 3 ½-inch by 3 ½-inch squares. Discard any scraps.
- Use a fork to prick holes all over each square (Don’t forget this step!!)
- Sift ¼ cup of the powdered sugar over the squares. Gently transfer6 squares to each prepared baking sheet.
- Bake for 12 minutes, rotating the pans 180 degrees and switching the sheet pan on the bottom shelf to the top and bottom to top, about halfway through to ensure even baking.
- Remove and let cool completely.
Meanwhile, in a small mixing bowl, beat together the mascarpone (or cream) cheese, another ¼ cup of the sugar and the vanilla.
- In a second, medium-sized, chilled mixing bowl, beat the whipping cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone cheese mixture in three batches. Cover with plastic wrap and refrigerate until ready to serve.
- Place the preserves in a small saucepan and set over medium heat. Warm just until melted.
Place the blackberries in a medium bowl and pour the melted preserves over, and stir to coat. Let cool.
- Just before ready to serve, place about ¼ cup of mousse on each of six squares. Place 4 to 6 berries on top of the mousse, and then place another dollop of mousse on top of the berries.
- Sift the remaining ¼ cup of powdered sugar over the remaining 6 squares, and sandwich on top of the mousse and berries.
- Top with a mint leaf and any remaining berries. Serve immediately.