Berry Pastry with Lemon Mascarpone Cream

I felt festive this weekend and wanted to make a patriotic dessert.  I initially planned to make a berry tart but it seemed like it would require more time than I had and a bit more sugar than I needed.  Since I wanted to make a treat I decided to get creative. Here is the very simple recipe I came up with.

berry pastry with lemon mascarpone cream

Berry Pastry with Lemon Mascarpone Cream
Servings: 2 pastry cakes; 12 slices

    • 1 sheet puff pastry
    • 1 1/4 cup heavy whipping cream
    • 1 8oz container mascarpone 
    • 1 lemon
    • 2 tablespoons powdered sugar
    • 1/4 cup fruit preserve*
    • 3 cups assorted berries
  1. Preheat oven to 350 degree
  2. Wash berries and cut strawberries into quarters
  3. Cut puff pastry in half and bake until golden (about 10-15 minutes)
  4. Use a mixer and beat heavy whipping cream until it is solid
  5. Add lemon juice, lemon zest and powdered sugar to cream and continue to mix until blended
  6. Add mascarpone to cream and mix until desired consistency
  7. Wait until the puff pastries are cooled then spread cream
  8. Drizzle fruit preserve onto cream
  9. Top with fruit (I recommend putting the larger fruit on the bottom)
  10. Slice and serve
*I used Detroit made Beau Bien Fine Foods Strawberry Hibiscus Preserves

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