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1
Preheat the oven to 400 degrees F.
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2
Sprinkle a small amount of flour on a dry work surface.
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3
Place the puff pastry on the counter, and using a rolling pin or dowel, roll the puff pastry sheet to a 1/8-inch thickness.
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4
Using a 3-inch round cutter dipped in flour, cut the puff pastry into 8 circles.
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5
Place the puff pastry rounds on a parchment-lined sheet pan.
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6
Lightly brush the rounds with the egg white.
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7
Combine 1 teaspoon of the sugar with the cinnamon to make a cinnamon sugar.
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8
Sprinkle the cinnamon sugar evenly amongst the 8 puff pastry rounds and cover with another sheet of parchment paper.
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9
Lay a second sheet pan on top of the first and place the sheet pans in the oven.
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10
Bake the pastry rounds for 30 minutes, or until lightly browned and cooked through.
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11
Remove from the oven and let cool completely.
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12
In a 1-quart saucepan, combine the Marsala, 1/4 cup of limoncello, lemon juice, vanilla bean, and 1 tablespoon of sugar.
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13
Bring the pan to a boil over a medium-high heat and reduce the liquid to a light syrupy consistency, about 10 to 12 minutes.
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14
Once the liquid has reduced, strain the syrup and pour over the raspberries.
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15
Toss to evenly coat the raspberries and set aside in the refrigerator for 30 minutes.
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16
For the Candied Lemon Zest: Remove zest from the lemons with a vegetable peeler.
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17
Cut lemon zest into 1-inch by 1/8-inch pieces.
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18
Add zest to a pot of boiling water and blanch for 5 minutes.
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19
Combine 1 cup water and 1 cup sugar in a saucepan and bring to a boil and boil until sugar dissolves.
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20
Add the blanched lemon zest to the simple syrup and remove from the heat and let steep for 10 minutes.
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21
Remove the zest from the syrup and lay out onto a rack set over a half sheet pan.
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22
Sprinkle with the remaining 1/4 cup sugar.
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23
For the Chantilly Cream: Combine the heavy cream, 1 tablespoon limoncello and remaining 2 tablespoons of sugar in a medium-sized mixing bowl and beat with a whisk until stiff, about 5 minutes.
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24
Assembly: place a small dot of whipped cream in the center of a medium-sized plate and place a pastry round on top of the whipped cream.
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25
Repeat this process with three other plates, and then top each round with a dollop of whipped cream.
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26
Reserve a 1/4 cup of the raspberries, and divide the remaining raspberries evenly amongst the four pastry rounds.
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27
Place another pastry round on top of the raspberries, and then a small dollop of whipped cream on top of the pastry round.
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28
Use the remaining 1/4 cup of raspberries as garnish on top of the mille feuille, and dust the tops with confectioners' sugar and garnish with candied lemon peel.
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29
Serve immediately.
