The secret to this simple Mother’s Day dessert is frozen puff pastry.We like the combination of blackberries and orange, but feel free to substitute any berry. Blueberries, raspberries and strawberries all would be delicious.
Start to finish: 30 minutes; servings: 9
17.3-ounce package puff pastry (containing 2 sheets), thawed
4 tablespoons granulated sugar, divided
2 cups fresh blackberries
Zest and juice of 1 orange
16-ounce container mascarpone
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Heat the oven to 375 degrees. Line a baking sheet with kitchen parchment.
Unfold each sheet of puff pastry and lay flat on a work surface. Use 2 tablespoons of the sugar to sprinkle both sides of both sheets of puff pastry. Using a pizza wheel or a paring knife, cut each sheet into 9 squares.
Arrange the squares on the prepared baking sheet, then place another piece of parchment on top of them. Place a second baking sheet on top of that so that the puff pastry is sandwiched between them. Bake for 20 to 25 minutes, or until golden. Remove the top baking sheet and allow the squares to cool.
In a medium bowl combine the berries with the remaining sugar and the zest and juice. Set aside.
In another bowl, combine the mascarpone, powdered sugar and vanilla. Place 1 pastry square on each plate. Top the square with 1 tablespoon of the mascarpone mixture, then 1 tablespoon of the berries. Top with another square of pastry, followed by another layer each of mascarpone and berries. Serve immediately.