This puff pastry cake is inspired by the elegance of a mille feuille and the layered indulgence of a trifle. It strikes a beautiful balance between crisp and creamy, light and decadent. Best of all, it can be prepared ahead and assembled right at the table. It truly is a show-stopping centrepiece worthy of any gathering.
Cherry Mascarpone Puff Pastry Cake
This show-stopping dessert features layers of crisp puff pastry, light and fluffy cream and tart cherry compote filling.
Ingredients
Cherry Compote
- 454 g pitted cherries fresh or frozen
- ⅓ cup sugar
- 1 tsp vanilla bean paste
- 1 cinnamon stick
- Pinch of salt
Mascarpone Cream
- 1 cup mascarpone
- 1 cup whipping cream
- ¼ cup sugar
- 1 tsp vanilla bean paste
- Pinch of salt
Cake
- 4 sheets puff pastry thawed
- ¼ cup granulated sugar
- Icing sugar for dusting
Instructions
- Preheat oven to 400°F.
Cherry Compote:
- Add cherries, sugar, vanilla, cinnamon and salt to medium saucepan. Bring to a boil over medium-high heat, then lower to medium. Cook, stirring occasionally, until cherries release their juices and mixture thickens slightly into a light syrup, 25 to 30 minutes. Discard cinnamon stick and transfer cherries to bowl to cool to room temperature.
Mascarpone Cream:
- In bowl of stand mixer fitted with whisk attachment (or using a hand mixer), combine mascarpone, whipping cream, sugar, vanilla and salt. Whip on high speed until thick and billowy, 3 to 5 minutes. Refrigerate until ready to use.
Cake:
- Lightly sprinkle work surface and pastry sheets with granulated sugar. Roll out each sheet into an even square, then use sharp knife or ring cutter to cut out four 8-in (20-cm) circles (or desired size). Transfer to parchment-lined baking sheets. Bake until puffed and golden, 15 to 18 minutes.
- Remove from oven and, while still warm, gently press each pastry circle flat with spatula. Cool completely on wire rack.
- Place one pastry circle on serving plate. Spread with a layer of mascarpone cream, then spoon over some of the cherry compote. Repeat with remaining layers, finishing with cream and cherries on top. Dust generously with icing sugar.
- Chill for 20 to 30 minutes before slicing to help the layers set. Serve cold or at room temperature.
Notes
Tip: For cleaner slices, precut all but the base layer of pastry before assembling the cake.
Tip: The Cherry Compote and Mascarpone Cream can both be made a day ahead and refrigerated until needed.
