(A creamy, fruity layered dessert made with puff pastry, rich custard, and mascarpone — perfect for sharing!)
Napoleon Cake with Mascarpone and Fruit
Ingredients
For the custard cream:
For the mascarpone mixture:
For the layers:
Instructions
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Prepare the custard:
- In a bowl, whisk together the eggs, salt, and sugar until well combined.
- Add cornstarch, flour, and vanilla extract. Mix well until smooth and lump-free.
- Gradually incorporate the milk into the mixture, stirring continuously.
- Transfer the mixture to a pot and cook over medium heat, stirring until it thickens into a pudding consistency.
- Once thickened, remove from heat and stir in the butter until fully incorporated.
- Cover the custard with plastic wrap (touching the surface) to prevent a skin from forming and allow it to cool.
-
Bake the puff pastry:
- Roll out and cut the puff pastry into equal-sized rectangles (or your preferred shape).
- Bake in a preheated oven at 200°C (392°F) for about 18 minutes or until golden and puffed.
- Let them cool completely. If any pieces puff unevenly, break them up for topping.
-
Prepare the mascarpone cream:
- Mix mascarpone cheese with sugar until smooth.
- Once the custard is fully cooled, mix it into the mascarpone gradually until you get a creamy filling.
-
Assemble the cake:
- On a serving tray, place the first layer of baked puff pastry.
- Add a generous layer of cream, then sprinkle chopped fruit on top.
- Repeat the layering: puff pastry, cream, fruit, until all components are used.
- Top with extra pieces of broken puff pastry for texture.
Chill before serving for best results — this helps the layers set. Delicious with a cup of coffee or tea. Let me know what fruits you used! Enjoy!
