This is the most gorgeous, show-stopping Christmas dessert, and it’s actually surprisingly easy to assemble!
1½ sheets of puff pastry (or use one packet of Paneton Flaky Puff Pastry for the ultimate buttery layers)
2 tablespoons icing sugar, plus extra to serve
3 cups mixed berries – strawberries, blueberries and raspberries
Flowers to garnish (optional – I used borage)
¾ cup icing sugar
1 teaspoon vanilla extract
1. Heat the oven to 200 ̊C fan bake.
2. Cut the full sheet of pastry in half so that you have 3 pieces of pastry. Place them on a baking tray lined with baking paper. Dust with icing sugar, cover with another sheet of baking paper and another baking tray
to sandwich the pastry. (If they don’t all fit on one tray, cook them in batches.) Bake for 20-25 minutes, until the pastry is dark brown and has caramelised.
3. Allow to cool completely. Trim the edges of each cooked pastry sheet with a bread knife, making sure they are all the same size. These can be stored for up to a week in an airtight container until you’re ready to assemble your millefeuille.
4. To make the filling, whisk mascarpone, cream, icing sugar and vanilla until soft peaks form. Watch it carefully from this point as you don’t want to over-whip it. Whisk on low a little longer until it holds its shape.
5. To assemble, spoon filling into a piping bag if you want to be fancy (or just spoon it over the pastry), then pipe a third of the cream over one piece of the pastry and top with a third of the berries (cut strawberries into smaller pieces). Repeat for the two remaining layers. Sprinkle small flowers over top and dust with icing sugar.
6. To serve, use a sharp bread knife or other serrated knife to cut it into slices.
IMAGE VIA TODD EYRE