Beat the cream with 36% icing sugar until stiff.
✔️ Add the mascarpone and mix gently.
3️⃣ We make the raspberry mousse
✔️ Heat the raspberries with the icing sugar and lemon juice in a pan and cook for 5 minutes.
✔️ Let cool.
4️⃣ We assemble the millefeuille
✔️ Spread half of the cream and some raspberry mousse on the first sheet of puff pastry.
✔️ Cover with the second sheet of dough and repeat the layers.
✔️ Place the last dough sheet on top.
5️⃣ Let’s decorate!
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From the moment I stumbled upon this recipe, I had a feeling it would be phenomenal. And oh boy, was I right! So incredibly delicious!
