Summary: I really have a thing for raspberries at the moment and this is such a delish (and easy) raspberry fix. This works as a dessert but is a divine brunch dish too. Frozen raspberries are perfect for this but if you have fresh ones around, by all means use them. I’ve used puff pastry in this but you must try to find real butter puff pastry, it will rock your world. I love the one from careme, who also make dark chocolate shortcrust.
Ingredients
- 300g frozen raspberries
- 1/4 cup castor sugar
- 2 tbsp cornflour
- 1 sheet puff pastry, thawed
- 250g mascarpone
- 1/3 cup icing sugar
Instructions
- Pre heat oven to 190 C.
- Beat the mascarpone and icing sugar together with electric beaters till smooth and set aside.
- Mix the sugar and cornflour together and add the raspberries. Toss to coat berries evenly. Set aside.
- Using the back of your knife, mark the pastry square in equal thirds but don’t cut it though. Smear two tablespoons of mascarpone over the middle third and top with raspberry filling.
- Cut the outside rectangles into 2-3 cm strips that are still attached to the middle pastry thirds and fold these over the berries to form a faux braid.
- Sprinkle with a little extra sugar and bake for 35-40 minutes, until pastry is golden brown and filling is tender. Serve with remaining mascarpone.
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