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Fruit Mille Feuille with Mascarpone Cream and Raspberry Sauce Recipe

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4.5 from 91 reviews

This Fruit Mille Feuille with Mascarpone Cream is a delightful mixed berry and fruit dessert featuring layers of flaky French puff pastry, rich mascarpone cream, and a fresh raspberry sauce. Perfect for any occasion, this elegant and colorful dessert combines crisp pastry with luscious cream and vibrant fruit for a light, indulgent treat.

Ingredients

Pastry

  • 1 sheet French puff pastry, thawed
  • 1 large egg
  • 1/4 cup large granulated sugar

Raspberry Sauce

  • 2 cups raspberries, fresh or frozen
  • 1/4 cup white granulated sugar

Mascarpone Cream

  • 8 oz mascarpone cheese
  • 1 tsp vanilla extract or vanilla bean paste
  • Pinch of salt
  • 3/4 cup confectioner’s sugar
  • 1 1/2 cups heavy cream, well-chilled

Fruit Topping

  • 3 cups mixed fruit and berries (raspberries, strawberries, nectarines, blueberries, mango, blackberries, cherries, kiwi, peaches)

Instructions

  1. Thawing the Pastry: Remove the frozen puff pastry from the freezer and place it in the refrigerator for a day or two to thaw slowly. If in a hurry, let it stand at room temperature for a few hours. Once thawed, chill the dough in the refrigerator for 1 hour before use.
  2. Prepping & Baking the Pastry: Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper. Roll the puff pastry out on a floured surface and score into 12 equal squares with a knife. Cut the dough squares using a pastry cutter and place them spaced at least 1 inch apart on the prepared sheets. Whisk the egg and brush lightly over each square, then sprinkle with large granulated sugar. Prick the dough all over with a fork. Bake for 15 minutes or until golden brown and fluffy. Cool completely on a wire rack.
  3. Making the Raspberry Sauce: In a medium saucepan, combine raspberries and sugar. Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 6-10 minutes, stirring occasionally until the sauce thickens. Strain the sauce through a fine mesh sieve to remove seeds. Refrigerate sauce until fully cooled before use.
  4. Making the Mascarpone Cream: Place mascarpone cheese, vanilla, salt, and confectioner’s sugar in a large bowl and mix on low to medium speed until smooth. Gradually add chilled heavy cream and whisk on high speed until stiff peaks form, about 6-8 minutes. If the cream is too soft, refrigerate for 30-60 minutes and whisk again. Keep refrigerated until assembling.
  5. Assembling the Dessert: Pair pastry squares by size. Transfer mascarpone cream to a pastry bag fitted with a star tip. Pipe a generous amount of cream onto each pastry square, then top with a variety of mixed fruit and berries. Drizzle raspberry sauce over the fruit. For stacked mille feuille, place another pastry square on top and repeat toppings as desired.
  6. Serving and Storing: Serve immediately or refrigerate up to 1 day in a covered container. Puff pastry can be baked up to two days in advance and stored at room temperature in a sealed bag. Mascarpone cream can be stored refrigerated and re-whisked before use if needed.

Notes

  • Nutritional values are calculated per one double-stacked mille feuille serving (6 servings total).
  • Ensure puff pastry is properly chilled before baking for best puff and texture.
  • Use a fine mesh strainer for raspberry sauce to achieve smooth consistency without seeds.
  • Re-whisk mascarpone cream if it softens after refrigeration before assembling.
  • For a stable filling, mascarpone cream can be refrigerated before piping.

Find it online: https://recipeloom.com/fruit-mille-feuille-with-mascarpone-cream-and-raspberry-sauce-recipe/