Ingredients
Raspberry sauce
Method
1.Preheat oven to 160°C and grease a baking tray.
2.Cut pastry block in half crossways and roll into two rectangles, approximately 35cm x 14 cm. Place on tray, prick all over with a fork and dust with 1 tablespoon icing sugar. Bake for 25-30 minutes, until risen and golden. Leave to cool.
3.Meanwhile, make the Raspberry sauce (see below).
4.Whisk the cream to soft peaks, fold in vanilla, mascarpone and melted white chocolate.
5.Slice each pastry rectangle in half horizontally to make four layers. Spread one pastry piece with a quarter of the cream mixture, dot with raspberries and drizzle with Raspberry sauce. Dust lightly with icing sugar; transfer to a serving dish. Repeat, layering each piece on top of last. Decorate with extra raspberries and remaining Raspberry sauce. Dust with icing sugar. Serve immediately.
Raspberry sauce
6.Place the raspberries in a small pan with the icing sugar and 1-2 tablespoons water. Bring to a gentle simmer and cook, mashing the berries and stirring until saucy; simmer until the mixture thickens. Sweeten to your taste, then press through a sieve. Set aside to cool.
The amount the pastry will puff up varies considerably from brand to brand. If yours doesn’t rise a great deal, simply assemble the mille-feuille as two layers, using half the cream filling on each layer. Try the Raspberry sauce with pavlova or stirred through yoghurt. You will need about three punnets of raspberries for this recipe; you can use frozen berries for the Raspberry sauce if fresh are in short supply. You could also swap the raspberries for blackberries, strawberries or a mixture.
Note
