Raspberry "Napoleon"

[fuct]

Ingredients:

One package puff pastry (2 sheets/box) (Optional: make your own puff pastry)
8 oz. marscapone
1 cup heavy cream
1 tbsp. granulated sugar
1 tsp. vanilla extract (pure preferred over artificial)
8 oz. fresh raspberries
Confectioner's sugar (powdered sugar), optional, enough for dusting.

Break each puff pastry sheet into three sections along the folds after thawing according to instructions for a total of 6 pieces and bake according to package instructions. Allow to cool on racks.

While pastry is cooling, beat marscapone, heavy cream, granulated sugar, and vanilla extract on medium until stiff (the stage just before it turns into a butter consistency). Place in fridge to chill until pastry is cooled.

Using a wet, serrated knife, split each pastry strip in half along the horizontal stream. You'll end up with a total of 12 strips, half as thick as they were when they came out of the oven. Apply cream to the top side of each of these.

Layer each strip on top of one another to make two pieces, each with 6 layers each. Arrange raspberries on top and dust with confectioner's sugar to lightly coat. Alternatively, serve with a raspberry syrup made from fresh raspberries.

Place on something flat (I usually use a cutting board) and cover with plastic wrap or deep lid and chill in fridge for at least 1 hour.

Dessert will usually last up to 3 or 4 days before the cream starts going and the pastry starts breaking down and getting soggy. It is best within the first two days.