Strawberry Napoleon

1. 1

   For the strawberry cream, bloom the gelatin in cold water. Mix the mascarpone (or whipped cream cheese, if using), strawberry puree, sugar and 3 tbsp lemon juice until smooth. Mix 3 tbsp heavy cream with the bloomed gelatin (squeeze out any excess water if using sheet gelatin) then place over low heat and stir until the gelatin is melted. Combine with the remaining cream. Place in a bowl and beat until stiff, then mix in the strawberry and mascarpone mixture. Chill until beginning to gel.

2. 2

   Preheat the oven to 400u00b0F. Line 1-2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12 x 15 inch rectangle. Cut into three 5 x 12 inch rectangles. Prick several times with a fork. Place on the prepared pans and bake for 20-25 mins until golden. Remove from the oven and set aside to cool.

3. 3

   Spread 2 puff pastry sheets each with 1/3 of the strawberry cream then top with strawberry slices. Carefully spread the remaining cream on top. Lay one on top of the other and top with the remaining puff pastry.

4. 4

   Mix the powdered sugar with 1 tbsp lemon juice and drizzle over the top. Leave to chill for 2 hours, then slice carefully with a sharp knife.

* Per serving · 4 servings · Values may vary.