Bumble Berry Napoleons

By Tbird

Ingredients

• 1 sheet frozen puff pastry, thawed and cut into 6 equal rectangles
• 1 pint strawberries, hulled and sliced
• 2 cups blueberries
• 2 cups raspberries
• 1/4 cup plux 3 Tbsp sugar
• 1 Tbsp fresh lemon juice
• 3 Tbsp ruby port
• 1 cup heavy cream
• 1/2 cup (4 oz) mascarpone cheese
• 1 tsp pure vanilla extract

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 deg. Arrange the puff pastry on a baking sheet and bake until golden, about 15 minutes. Let cool on a rack for 5 minutes, split each piece into 2 layers.

In a large bowl, combine the berries. In a large skillet, combine 3 cups berries, 1/4 cup sugar, the lemon juice and port over medium heat. Bring to a simmer and cook until thickened, about 8 minutes. Transfer to a bowl and refrigerate until cool.

Using an electric mixer, beat the heavy cream, mascarpone, vanilla and the remaining 3 Tbsp sugar until stiff, about 2 minutes. Fold in 3/4 cup berry compote.

Spread the remaining berry compote on the pastry bottoms. Top them with some berry cream, the remaining fresh berries and the pastry tops. Dollop with the remaining berry cream before serving.