Mille-Feuille with Mascarpone Cream and Mixed Berries
By chef Jan Tomanec
Puff pastry filled with mascarpone cream and fresh wild berries creates an elegant festive dessert.
- 20 min
- total
- Medium
- level
5 min prep · 15 min cook
What you will need
-
Puff pastry 0.25 pcs -
Mascarpone 50 g -
Double Cream 100 ml
-
Forest Berries 50 g -
Sugar 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be making them in a moment 🍰🫐✨
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Cut and bake the pastry. Cut the pastry into strips and bake in a preheated oven at 200 C for about 15 minutes until golden brown
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Whip the cream. Whip the cream with the sugar into stiff peaks
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Mix with mascarpone. Stir the mascarpone and add the whipped cream, then gently fold together, ideally with a whisk, so the cream stays fluffy and is not overwhipped
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Cook the fruit. Cook the wild berries with a little sugar over medium heat for about 2-3 minutes, until they reduce into a syrup
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Layer and serve. Begin layering the baked pastry with the cream and serve with the fruit 🍽️✨
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