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1
Preheat oven to 400F.
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2
Line heavy large baking sheet with parchment paper.
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3
Roll out pastry on floured surface to 15x12-inch rectangle.
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4
Cut crosswise into three 12x5-inch strips.
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5
Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use).
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6
Pierce pastry all over with fork.
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7
Freeze 10 minutes.
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8
Bake pastry strips until golden and puffed, about 15 minutes.
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9
Transfer baking sheet to rack; cool pastry.
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10
Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even.
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11
(Pastry can be prepared 8 hours ahead.
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12
Store airtight at room temperature.)
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13
Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve.
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14
Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing.
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15
Spread icing over bottom side of 1 pastry sheet.
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16
Let stand until icing sets, about 20 minutes.
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17
Place remaining 1 tablespoon water in heavy small saucepan.
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18
Sprinkle gelatin over.
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19
Let stand 10 minutes to soften.
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20
Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute.
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21
Remove from heat.
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22
Pour 1/2 cup cream into large bowl.
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23
Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
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24
Place second pastry strip on work surface, trimmed side up.
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25
Spread jam over.
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26
Top with dollops of whipped cream; spread gently to cover.
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27
Top with iced pastry, iced side up.
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28
Refrigerate at least 1 hour and up to 3 hours.
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29
Using serrated knife, carefully cut pastry crosswise into 8 slices.
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30
Transfer to plates.
